/ck/ - Food & Cooking

Scrambled eggs were another success. This time I didn't rub the pan with oil, I just used butter, and my eggs did not stick. For my taste they were a little overcooked, but for most people they would probably be just right. I didn't disturb them in the pan very much because I was afraid something bad was going to happen so they are large curds. It's difficult to judge how much fat is in a cast iron pan when it's liquid, it always looks like more than it is, so I will post another picture of the amount I actually used.