Cast Iron Scrambled Eggs Food
CAST-IRON SCRAMBLED EGGS
Steps:
- In a large bowl, whisk the eggs, water, salt and pepper; set aside. , Place a 10-in. cast-iron skillet on grill rack over medium-hot heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.
Nutrition Facts : Calories 217 calories, Fat 16g fat (7g saturated fat), Cholesterol 446mg cholesterol, Sodium 342mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.
FILET MIGNON AND SCRAMBLED EGGS
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously sprinkle the filets all over with salt and pepper, including on the sides. Add the oil to the pan. When the oil is nearly smoking, add the filets and cook for 1 minute. Add a third of the butter and cook for about 3 minutes. Flip the filets and cook another 3 minutes or so for medium-rare, occasionally spooning melted butter over the top. Using tongs, brown each filet on its side, then transfer to a cutting board to rest.
- Meanwhile, heat a medium nonstick skillet over medium heat. Immediately add the remaining butter and the eggs; cook undisturbed just until the eggs begin to set at the edges, about 40 seconds. Then begin to stir the eggs gently to form large curds. Continue cooking until the eggs are just barely set, with some large curds surrounded by a bit of liquid egg, 45 to 60 seconds. Season with salt. Drop pieces of goat cheese and spoonfuls of romesco sauce over the top and sprinkle with parsley. Stir quickly just to marble in the romesco; the eggs should still be very softly set. Remove from the heat.
- Working quickly, remove the strings and slice each filet into 3 pieces; arrange on 4 plates. Spoon some eggs next to the meat, and top with a drizzle of olive oil and some more parsley. Serve immediately.
CHEESY CAST IRON SKILLET SCRAMBLED EGGS
Provided by Bobby Flay
Time 17m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large cast iron skillet that has been placed on the grates of the grill. Add the onion and jalapeno and cook until soft. Stir in the eggs and season with salt and pepper. Continue stirring the eggs until soft curds form. Remove from the heat and stir in the goat cheese and chives.
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- Thoroughly preheat the pan without oil. This was the step that surprised me. I’ve watched my mom put a cast iron pan over fire many times and watched her scoot away to do other things.
- Add the fat, then give it a few seconds. When you add fat to a well-seasoned cast iron pan you’re taking advantage of its nonstick surface. I never skip the fat because I love the flavor of eggs cooked in olive oil, but even the most seasoned of cast iron pans will benefit from oil added to a preheated pan.
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