NutritionSortLoading...
Loading...

6 large eggs

¼ cup heavy cream or milk (optional; see Field Notes)

½ teaspoon kosher salt

1 tablespoon unsalted butter, cut into cubes

Select allAdd

1. Beat the eggs, cream or milk (if using), and salt in a bowl. Pour into a room-temperature cast iron skillet and add the butter.

2. Set the skillet over medium-low heat. Using a long, gentle scraping motion, slowly and continuously stir the eggs with a silicone spatula. The eggs will begin to form large curds as you go; make sure your spatula hits every part of the pan’s surface to avoid any spots that are overcooked.

3. Once the eggs are somewhat set but still runny, turn off the heat and continue scraping and stirring; the residual heat from the skillet will cook the eggs. If you like smaller curds, you can stir the eggs more vigorously to break up the large pieces.

4. As soon as the eggs are cooked to your liking, immediately scrape them into a bowl and serve.

Field Notes

Adding heavy cream or milk to the beaten eggs is a bit of a cheat—and gives you extra-creamy results—but you can skip the dairy for a slightly firmer (though still plenty soft) scramble.

Because cast iron is great at heat retention, it will continue cooking the eggs even after you turn off the heat. To prevent a dry, overcooked scramble, immediately scrape the eggs onto a serving plate as soon as they reach your desired texture.