Slow Cooked Eggs

This is a family favorite recipe that was found originally in a cookbook put together by the folks that actually work for Lodge Cast Iron Cookware. There are a few modifications, but the spirit of the eggs are from the great folks who make Lodge Cookware! If you like onions or leeks or mushrooms or potatoes or left over bacon (is that possible?) or sausage, cook them in a cast iron skillet (I use a 10" skillet inside), then let the skillet cool a bit.

Crack 8-10 eggs or more depending on the crowd, directly into the skillet, add 5-7 hefty shakes of worcestershire sauce, one cup of grated cheddar cheese and let it stand on medium low heat. You can add pepper, Italian seasoning blend, etc, but simple is good too.
Now the tricky part, don't stir. Move it around a bit. Walk away. Make toast or biscuits. Set the table. Move the eggs around a bit more...the eggs cook almost like a poached/fried egg in a scramble, so there are pieces of cooked yolk in the gently moved mix of eggs and cheese.


The original recipe calls for 45 minutes, but it usually takes about 20 minutes even for the large crowd! Another important reminder is to not overcook the eggs. As soon as the pieces of yolk are set and the scrambled part is softly cooked, remove from the heat. Serve right away and enjoy around the table or campfire with good cheer!