Best Scrambled Eggs | PLUS Easy Omelette in a Cast Iron Skillet

so you went to the hen house you did and you picked up two eggs hey you're thinking what you're gonna do with these same old thing scramble them or make an omelette well folks i'm fitting to show you tips and tricks that will make these so light and fluffy and you got so much great flavor it's easy to do you just got to learn them come on i'm fitting to show them to you i got the eggs y'all bring the fork oh y'all are thinking scrambled eggs huh remember the incredible edible egg and guess what remember i'm giving you two ways to do it we're gonna soup up that there omelet and we are gonna make the best scrambled eggs you've ever seen in your life well guess what we're going to do them in a cast iron skillet yep you heard me right a lot of you be trying to break out that piece of teflon or maybe some of that there copper something another stuff ain't healthy for you to eat out of we're talking about cast iron i'm going to give you the tips and the tricks as we go along and have that whale seasoned piece of cast iron what yours ain't well seasoned hey we got a lot of stuff on that playlist that you can go back to and check all this stuff out and you can get to our little guide there about how to take care of your cast iron it's simple and easy and it will turn out and perform for you every time you cook in it two eggs yeah they ain't going in there yet first of all dukes he's right there this is his mayonnaise and folks when you put it in there i just want you to use a table spoon full get it right in there and look here heavy whipping cream remember i was telling you light and fluffy float up in the clouds this is part of it right here but guess what it just takes another tablespoon full and i want you to take your mixer whether it be electric or armstrong i want you to mix this really well to where there's no lumps there's no nothing it's just smooth as a whistle [Music] so i'm gonna tell you this works for two eggs one tablespoon and one tablespoon you're gonna double this up and do four do two and two just do the math and it'll always come out right now then let's crack them little eggs and be oh so ginger on them store-bought eggs because they pretty thin shale so if you was doing this in the house you'd probably just crack them right in the skillet that is number one thing wrong if you're going to get good light and fluffy scrambled eggs you need to put them in here to where we can whisk them up because what's that going to do give them air we want them to be a little foamy we want them to be creamy let's start the mixer again and the fly just fell in there so you can see there i mean you don't just whip them till they're like meringue huh but i want them all smooth no lumps no bumps no contusions and you'll see them little air bubbles pop in there well seasoned piece of cast iron i want you to add just a smidgen of oil i'd say just not very much at all but then i want you to take about a tablespoon of butter which is about that much because you can't go wrong with butter and that is some that good kerrygold we're not just going to pour them eggs in there we got to heat this oil till it begins to brown a little then we will pour our eggs in there and go to work so i'll meet y'all at the fire well here we are at the fire now you can see that butter's done beginning to melting because it's 90 something degrees out here anyway but i need you to roll it around the edges of that skillet why because i need it greased really well here comes the butter inspector right there slide it back over to the hot side of the fire now when that butter begins to brown just a little then we'll go to work it's beginning to sizzle there just a little now if you're doing this in the house you can start this off on medium low heat till all this begins to take place then i ask you to turn it to low number one thing that kills some fluffy light scrambled eggs too much heat i hope your cooking device is leveler than mine but i mean that is so pretty when it just pours right out of the pan there now i don't want you to be thinking you're going to have to get in a great big hurry cause remember we're on some low medium heat we are and guess what we need to season it at this time give it a little sprinkling of some of that red river ranch mesquite or original and that's all you'll need folks now as shan zooms in here you'll see that the edges of this have started to cook just a little see it around through there i don't want you to mess with it yet but when that takes place we need to slide it over here so gingerly to where it ain't quite so hot because remember folks that is a piece of cast iron and it is holding that heat very well number one tool you might need for this device a rubber spatula uh-huh it is very important that when we start this i want you to start at the edge and just pull a little so when you start doing that and you begin to see that simmer around the edge i just want you to take that spatula run her in there and just go to folding now don't just tear it up and go to scrambling i want you to fold and just keep folding toward the middle and we'll just keep laying it over you can see that's beginning to set up so just come back to the middle keep folding over some of that good five-star michelin dining again and remember we didn't have to even air the tires up nor change them we just got it right here in that skillet well folks you can see we done garnished a little there with green onion we did but do not overcook these you want to make sure that you leave lots of moisture in there because that's what we put in there and they should just like slide right out of there and they are i mean these big old chunky light things they are well there you have it folks light and fluffy and so moist that mayonnaise and that whipped cream just brings it to the next level right there and when you just don't cook it too long it is oh hey hey was you needing like a bite i'm sorry wait no you have to wait okay you're a good pup you got good manners people been saying you're such a great dog but i heard you drug a yeti ice chest across the kitchen floor and eat the dog food out of it that's what i heard well it is omelette time it is so what are we gonna do we gotta have us some vegetables and some meat to put in there with it and hey y'all seen me out there i don't throw them bell peppers right in them hot coals but you fan them ashes off first you do then you lay that good old season certified angus beef new york strip steak right directly on them coals i hear some of you said oh my god he's ruined a piece of meat we cannot eat it check out the caveman steak video there'll be a link right up there where you can watch it folks you'd be surprised i mean this stuff is good so we got meat and our vegetables all got going on and they was had one jalapeno i snuck in there at the last now remember well-seasoned cast-iron skillet again one more of them little tablespoons of butter which is about that much and guess what one more time we're gonna add just a tad bit of oil not much just a tad now this goes back to the fire just like we started while ago but then there's a little trick that even helps you out more before we start this process but while that butter's just sitting there minding its own business let's get two of these what do you call them shin berries hand fruit that is right wove back in there remember i said crack on a surface that is hard it did that i just need you to whisk them up to where they are good and smooth when you got them eggs whipped up to that consistency i ask you to take about a tablespoon of cream hey hey y'all too oh my gosh easy let me get that cream in there and get it stirred up and we'll meet you at the fire now i like to do these in batches unless i'm in a great big skillet but i'm making this for shan so we're going to take about yay much meat get you some of them peppers got a little green onion mixed in there so you got you some good color now i need you to give this a stir into where it's all mixed and looky there folks that is some goodness going on in there now remember i told you there's a tip and a trick that butter and that oil have got hot get back give this a swirl around the edges again to move it out here to the cool side if you're doing this in the house you're still on about medium low heat but guess what it is a tablespoon of water that's all it takes now when you put that in there and you hear that sizzle i want you to immediately pour your omelette in there now when you put water on something that's hot shan what happens yes and steam is going to help that rise and come to the top and you don't want to rush this you want it to cook oh so slow and easy and you want to see it cook all the way around in the house y'all might be having a little more controlled heat than i am i'm gonna have to turn this right back around over here and you can see how this is bubbling up on the edge we want that bottom to set folks before we ever get ready to turn it now if you get ready to turn it and you're thinking i might ought to put something else in there you can add cheese you can add mushrooms you can add tomatoes cantaloupe watermelon whatever you got just chunk it in there but make sure that you can fold it all over there folks at this time i'd ask you to season it and i'd ask you to use some this red river ranch but see we still got a little moisture in there just give it a swirl around because we want that to cook off the top but let's go ahead give it a shake or two or three or six and then i want you to take your spatula and i just want you to go around the edges i want to make sure that they're loose so when we get ready to go it ought to just flip right over there now folks i'm going to tell you right now for sure i have had them flip and they tear all up but it'll still eat [Music] do well folks it is a done deal right there at the last ask you just take that spatula and mash it just a little to make sure that it's firm as you want it these you can cook them a little longer if you think they need to be that way but hey don't flip it no more it is a done deal hey i'm pretty hungry chicken wobble [Music] chicken wubble is good two easy ways to do the incredible edible egg and they are some of my favorites they are everything we use in the little recipe will be down there in the little description down there below to where it always is and as always i tip my hat to all our service men and women and all the veterans who have kept that old flag flying over camp no matter where me and shannon are at and all you first responders all you firemen policemen and everybody in the world that's keeping us safe i'll tip my hat to you but guess what we're going to do this again next week we hope y'all tune in because we're going to have a good time and guess what that's hot i'll see y'all down the incredible two times the egg two ways you can do it true chickens got teeth you say we better back up on that one crack them on something flat because the eggshell's gonna get in there whoa okay easy no wait you no get down get this set zoe's company quit there's zoe there's a duker and a hard get back to hard working his dog of all the big they enjoy some steak they do cackle berry hen fruit rooster bullet ah look here

Channel: Cowboy Kent Rollins

Views: 838,153

Rating: 4.9397697 out of 5

Keywords: how to scramble eggs, scrambled eggs, best scrambled eggs, scrambled eggs in cast iron, scrambled eggs with milk, scrambled eggs in cast iron skillet, how to make an omelette, omelette recipe, easy omelette recipe, easy scrambled eggs, easy scramble, cast iron, breakfast, cowboy kent rollins cast iron, breakfast recipes, breakfast recipes with eggs, breakfast recipes with bread, eggs, how to cook eggs, cowboy cooking, cast iron cooking, cast iron recipes

Id: KhL9c3v4bG4

Length: 12min 36sec (756 seconds)

Published: Wed Oct 07 2020

Reddit Comments

[u/albertson85]

Cowboy Kent is the best!

[u/thearkive]

Similar to how I make mine. Although I prefer heating up the pan a little more and then removing it completely from a heat source. Letting it finish with residual heat, but you can't go wrong with low and steady.