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

so you went to the chicken coop and picked up two

eggs

, hey you're thinking what are you going to do with these same old things, scramble them or make an omelet, well friends I'm in a position to show you tips and tricks that will make them so light and fluffy and they taste so delicious it's

easy

to make, you just have to learn them. Come on, it's appropriate to show them to you. I have the balls. Bring the fork, oh. thinking about

scrambled

eggs

, eh, remember the amazing edible egg and guess what, remember I'm giving you two ways to do it, we're going to make that

omelette

and we're going to make the

best

scrambled

eggs you've ever seen in your life.

Guess what we're going to make them in a

cast

iron

skillet

. Yes, they heard me well. Many of you will try to break off that piece of Teflon or maybe some of that copper. Something else that is not healthy to eat out. If we're talking about

cast

iron

, I'll give you the tips and tricks as we go along and have that piece of whale-seasoned cast iron, which yours isn't seasoned well. Hey, we have a lot of things on that playlist. where you can go back and see all of these things and you can access our little guide on how to take care of your cast iron.

It's simple and

easy

and will work for you every time you cook in it. eggs, yeah, they're not going to go in there yet, first of all, dukes, he's right, this is your mayonnaise and friends, when you put it in there, I just want you to use a tablespoon full, put it in there and look here, heavy whipping cream . Remember I was telling you that light and fluffy they float on clouds, that's part of it right here, but guess what, it just takes another tablespoon full and I want you to grab your mixer, whether it's electric or Armstrong, I want you to mix this together.

TRUE. well, where there's no lumps, there's nothing, it's smooth as a whistle, so I'll tell you this works for two eggs, one tablespoon and one tablespoon, you'll double this and make four, make two and two, just do the math. and it's always going to come out right now, so let's crack those little eggs and be so ginger on the store bought eggs because they have a pretty thin slate so if you were doing this at home, you'd probably just crack them right into the pan, that's the Problem number one, if you're going to get good, light, fluffy scrambled eggs, you've got to put them here where we can beat them because what's that going to do to give them air?

We want them to be a little foamy we want them to be creamy, let's turn the mixer on again and the fly just fell in there so you can see it. I mean, you don't beat them until they're like meringue, eh, but I want them all smooth, without any lumps or bumps. without bruises and you will see small air bubbles appear in a well-seasoned piece of cast iron. I want you to add just a pinch of oil. I would say not much, but then I want you to take about a tablespoon. of butter, which is that amount because you can't go wrong with butter and that's a good kerrygold, not only are we going to pour our eggs in there, we have to heat this oil until it starts to brown a little bit and then we're going to pour our eggs in there and we We're going to work, so I'll see you all at the fire.

Well, here we are in the fire. Now you can see the butter is ready and it's starting to melt because it's 90 degrees out here anyway, but I need you to roll it around the edges of that pan, because because I need it to be really well greased, here comes the butter inspector. butter, right there, slide it back over to the hot side of the heat, now that the butter is starting to brown a little bit, so we. I'll go to work, it's starting to sizzle a little now, if you're making this at home, you can start on medium low heat until all of this starts happening, then I ask you to put it on low heat, number one.

That kills some light and fluffy scrambled eggs. Too hot. I hope your cooking device is more level than mine, but I mean it's really pretty coming straight out of the pan. I don't want you to think that you're going to have to be in a hurry because remember we're on medium low heat and guess what we need to season it right now, give it some Red River Ranch or original mesquite and that's it. You're going to need people now, as Shan gets closer here, you'll see that the edges of this have started to cook just a little.

Look at it there. I don't want you to mess with that yet, but when that happens, we need to. Slide it here carefully to where it is not so hot because remember friends that it is a piece of cast iron and it maintains that heat very well. The number one tool you may need for this device is a rubber spatula, it is very important. so when we start this I want you to start at the edge and just pull a little bit so that when you start doing that and you start to see it simmering around the edge I just want you to take that spatula and run it over there and just go folding now. don't break it and start stirring I want you to fold it and keep folding towards the middle and we'll keep putting it on top, you can see it's starting to set up so come back to the middle.

Fold back a little bit of that good ol' five star Michelin restaurant and remember we didn't even have to pump up the tires or change them, we just have it here in that frying pan, well folks, you can see we ended up sprucing up a little bit there with green. We made it with onions, but don't overcook them. You want to make sure you leave a lot of moisture in there because that's what we put in there and they should slide out of there and they're, I mean these big, old, light things. Okay folks, they have it light and fluffy and so moist that the mayonnaise and whipped cream just takes it to the next level and when they don't cook it for long it's oh hey hey did you need a bite?

Sorry, wait, no, you have to wait, okay, you're a good puppy, you have good manners, people have been saying you're a great dog, but I heard you throw a Yeti cooler across the kitchen floor and eat the food. for dogs. That's what I heard, well, it's time to make

omelette

s, so what are we going to do? We have to have some vegetables and some meat to put in there and, hey, you've all seen me out there, I'm not knocking them. peppers right on the coals, but first stoke the ashes and then place that good old season New York Certified Angus strip steak directly on the coals.

I hear some of you say, "My God, you've ruined a piece of meat." I can't eat it, check out the caveman steak video, maybe there's a link up there where you can watch it, folks, you'd be surprised. I mean, this is good, so we got meat and vegetables, and one time they had a jalapeno. I snuck in there at the end, now remember again a well seasoned cast iron

skillet

, one more tablespoon of butter, which is about that amount, and guess what, once again we'll add just a little bit of oil, not a lot, just a little now. this goes back to the fire just like we started a while ago, but then there's a little trick that even helps you more before you start this process, but while the butter is sitting there minding its own business, let's take two of these, what's it called ? those blackhead berries, hand fruit, that's true, wow, remember I said crack on a surface that's hard, it did, I just need you to beat them until they're nice and smooth when you got them, eggs beaten to that consistency .

I ask you to take about a tablespoon of cream, hey, you too, oh my goodness, let me put that cream in there and stir it and I'll see you at the fire. Now I like to do this in batches unless I'm in a really big pan, but I'm making this for Shan, so we're going to take about a lot of meat, get you some of those peppers, mix some green onion in there, so now you have a good color. I need you to stir this until it's all mixed together and look, folks, something good is happening there.

Remember I told you there is a tip and a trick: the butter and oil have become hot. Come back and give this a spin. the edges again to move it here to the cold side if you're doing this in the house you're still on medium low heat, but guess what a tablespoon of water is all you need and when you put it in there and you hear that sizzle, I want it to you immediately pour your omelet in there now when you put water on something that's hot shan what happens yeah and the steam will help it rise and get to the surface and you don't want to rush it. you want it to cook very slow and easy and you want to watch it cook throughout the house.

You may have a little more controlled heat than I do. I'm going to have to turn this over here and you can see how this is bubbling on the edge, we want the bottom to fit people before we're ready to turn it now, if you're getting ready to turn it and you're thinking what about Maybe you should put something else in there, you can add cheese, you can add mushrooms, you can add tomatoes, cantaloupe, watermelon, whatever you have, just cut it in there, but make sure you can fold it all over, friends, at this point I would ask you to season it and I would ask you to use a little bit of this Red River ranch, but see we still have a little bit of moisture in there, just turn it over because we want it to cook over the top, but let's go ahead, give it a shake or two, three or six and then I want . you take your spatula and I just want you to go around the edges, I want to make sure they're loose, so when we're ready to start, it should turn that way guys, I'm going to tell you okay. now I'm sure I flipped them and they broke completely but it'll still eat well folks it's already done on the last order just take that spatula and mash it up a little bit to make sure it's firm. however you want, you can cook them a little more if you think they should be that way, but hey, don't think about it any more, it's already done.

Hey, I'm really hungry. Wobble Chicken Wubble Chicken Chicken That Wobble Chicken are good, two easy ways to make the amazing edible egg and are some of my favorites. They are everything we use in the little recipe that will be down there in the little description down there where it always is and as always I take my hat off to all of our service men and women and all the veterans who have kept that old flag flying over the camp no matter where we are shannon and I and all the first responders, all the firefighters, police officers and everyone in the world that keeps us safe, I will tip them.

Congratulations, but guess what we're doing this again next week? We hope everyone tunes in because we're going to have a good time and guess what's good. I'll see you all in the amazing two moments. the egg two ways you can do it right, the chicken has teeth you say we better back off on that one, break them into something flat because the egg shell is going to get in there, what a mistake, okay, easy, no, don't wait, no get off, get this game, zoe's company is over stop being there zoe is there there is a duker and a hard one goes back to work hard his dog of all the greats they enjoy a little steak they laugh berry hen fruit rooster bullet ah wig look here