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Cast Iron Scrambled Eggs

    My cast iron pans are my favorite kitchen tools. I try to find uses for them in all kinds of dishes, and scrambled eggs are no exception. By the time you make these cast iron scrambled eggs, you’ll be convinced it’s the only way to go!

    I was a bit skeptical at first about using my cast iron to make scrambled eggs, but it is surprisingly easy. Cast iron is great because it retains heat really well, making it surprisingly easy to cook eggs in.

    What You Need to Make Cast Iron Scrambled Eggs

    The ingredients required to make these scrambled eggs are very simple, with tons of opportunities to add in extra flavors. When it comes to your cooking oil, I personally prefer butter. That being said, any neutral oil such as avocado or olive oil will work wonderfully as well.

    Ingredients on a table


    • Eggs
    • Butter or oil
    • Salt
    • Black Pepper

    For tools, you will need a cast iron pan, a metal spatula, a bowl, and a whisk or fork.

    Optional Ingredients

    As I said before, I love scrambled eggs, and I love them even more with a little extra something added in. Here are some possible additions to make your cast iron scrambled eggs stand out:

    • 2-3 leaves shredded kale (check out my Kale Scrambled Eggs post)
    • ¼ of diced red bell pepper
    • 3-4 tablespoons shredded white cheddar cheese
    • Heavy sprinkle of feta cheese
    • ¼ cup shredded spinach
    • 2 slices of cooked bacon, chopped
    • 2 ounces smoked salmon (check out my Smoked Salmon Scrambled Eggs post)

    How To Make Cast Iron Scrambled Eggs

    First, set your cast iron to medium-low heat. Cast iron retains heat really well, so let it get hot for 1-2 minutes before adding your butter.

    Once the cast iron is good and hot, add your butter or oil and let it melt. You’ll know your eggs are ready to cook when a couple drops of water dance and sizzle inside the pan.

    While the butter melts, crack your eggs into a bowl. Crack them on a flat surface so as to prevent egg shells from breaking into the eggs. Then, add your salt, pepper, and heavy cream and mix with a fork or whisk.

    Mixing eggs and heavy cream

    You can always add more salt and pepper later, so don’t overdo it!

    Mixed eggs

    Once your pan is hot, pour your mixture into the pan. Using a metal spatula, continuously stir and mix your eggs around the pan until they are not runny and slightly wet looking. Turn off the heat.

    Mixture in a pan

    Continue mixing your eggs with a metal spatula until they are fully cooked, then plate and serve, adding more salt and pepper if necessary.

    Cooked cast iron eggs

    Is cast iron good for eggs?

    Yes! Cast iron infuses trace amounts of iron into everything you cook in it, which I find to be a positive nutritional bonus.

    How do you make perfect scrambled eggs with a cast iron skillet?

    Getting your pan hot before you add the eggs is important. Your cast iron will maintain steady heat longer than other pans, so if necessary you may want to turn off your heat entirely once the eggs are not runny but wet looking. Having a clean cast iron pan beforehand and using a metal spatula are also important.

    Cast iron scrambled eggs

    Cast iron scrambled eggs

    Cast Iron Scrambled Eggs

    Olivia Abramson
    These cast iron scrambled eggs will put your nonstick pan to shame! This recipe is easy and quick to make, and the results are perfectly cooked and seasoned scrambled eggs, every single time.
    No ratings yet
    Prep Time 1 minute
    Cook Time 5 minutes
    Total Time 6 minutes
    Course Breakfast
    Servings 2
    Calories 190 kcal


    • 4 medium-sized eggs
    • salt to taste
    • pepper to taste
    • ½ tbsp butter
    • 2 tbsp heavy cream


    • Set your cast iron to medium low heat, let warm up for 1-2 minutes.
    • Add your butter and coat the pan.
    • While butter melts, crack your eggs into a bowl and add a dash of salt, pepper, and the heavy cream. Mix with a whisk or fork.
    • When the butter has melted, pour your egg mixture into the pan.
    • Continually mix the eggs with a metal spatula until your eggs are not runny but still wet looking.
    • Turn off the heat and continue mixing until eggs are fully cooked.
    • Serve and add additional salt and pepper if necessary.


    Calories: 190kcalCarbohydrates: 3gProtein: 12gFat: 6gCholesterol: 20mgSodium: 300mg
    Keyword breakfast, brunch, eggs
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    Here are a few other recipes you might enjoy!

    Olivia has been in love with all things food and libations for nearly a decade. When she’s not cooking up new recipes, she enjoys bikepacking, wine tasting, crocheting, and traveling in her camper van up and down the Pacific Northwest.

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