Eggs in a Cast Iron Skillet – Are You Nuts?!?

Eggs in cast iron

To some, this picture would be quite disturbing.

Yes, that’s what you think it is – eggs cooking in a cast iron skillet. I mean, doesn’t it become really hard, must soak overnight, can’t barely get my eggs out, skillet? Nope. It actually cooks as easily as it does when using Teflon.



Around here, cast iron pots and skillets are simply called – mama’s pots. I stopped using Teflon pots over 15 years ago. The day I read that when heated too high, Teflon produces a toxic fume that is bad enough to kill bird pets was the day I threw out my Teflon pots. I started with one basic cast iron skillet and went on to get dutch ovens and more. Besides my pasta pot, all of my kitchen pots are cast iron. And I even cook my scrambled eggs in them…which is what this post is all about, so let’s get back to that.


I cook (all ways) eggs and my skillet looks as good as any Teflon does (minus the toxic fumes). This particular morning, my daughter requested something other than plain eggs, so I added onions and tomatoes for her and so you’re getting that recipe.

Ingredients (makes enough scrambled eggs for three hungry kids and their mama)

  • 8 eggs
  • 1/4 cup half and half or milk
  • 3/4 teaspoon of Kosher salt
  • 1 cup of diced tomatoes
  • 1/2 cup of diced onion
  • Pepper to taste
  • Olive oil

Coat your skillet with a light layer of olive oil and heat on medium. Saute the onions and diced tomatoes until just cooked. While your onions and tomatoes are sauteing, mix the eggs (aka scramble the eggs) in a bowl along with the half and half, salt, pepper. Add to the diced tomatoes and onions and mix with a fork until cooked. When I cook my eggs, I don’t reduce the heat from medium-high to medium. I keep turning them over with my fork until cooked. And then once cooked, serve and enjoy.

Cooking eggs in cast iron is easy

It’s so easy to cook eggs in cast iron. You have to start out with a well seasoned cast iron pot. I prefer to buy pre-seasoned pots and skillets, but you can also season your own. After each use, “wash” your pot by just scrubbing it with a gentle brush (nothing harsh at all or you’ll ruin your pots) and hot water (no soap needed…really) and then shake off and heat up on high heat on your stove until dry. Then rub the inside with a little bit of olive oil. Done and ready to use again, again and again.

Bon appetit!

With kindness,
Giselle Baumet
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Giselle Baumet

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