Hot scrambled eggs in a cast iron pan.

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Farmall and John Deere... Smith & Wesson and Winchester... like many names long associated with quality and longevity, a lot of country folks are familiar with names like Griswold and Wagner in the kitchen.  Those last two are just some of the names associated with quality cast-iron cookware.  I've always loved cooking on cast iron whether on the modern electric stove, the ol' Coleman camping stove, or over a fire... and you can't hardly wear out a good cast iron skillet, pan, or pot.


My good friend Matt over at Jerking the Trigger shares my admiration of quality cookware cast with iron and recently sent me a Number Three cast-iron pan he restored using electrolysis... which, by the way, is just the right size for those small meals for one or cooking something on the side for the family.  The cast-iron is the same, but granny's lard and butter are gone and extra virgin olive oil keeps things slick and healthy.  I'm not sure what the difference is between virgin and extra virgin, but I'm guessin' it may be like the difference between pregnant, a little bit pregnant, and extra pregnant.


Now aside from liking my eggs scrambled with bacon, there are just about as many ways to make scrambled eggs as there are reasons for why the chicken crossed the road.  I start off with fresh, grade "A" eggs, whip'em up with a dash of milk and Tabasco sauce, pour it in the pan on low to medium heat, then sprinkle on some mild or sharp shredded cheddar cheese.  Dust a bit of fresh ground, black pepper on top as you work the eggs and then toss on a pinch or two of salt.  Slide those scrambled eggs onto a plate next to some crispy strips of bacon and you've got a protein pizzazz to start off your day just right.

When you're up before the sun enjoying that cold, fresh air in the huntin' blind or tree stand... nothin' wraps it up like sayin' grace and a breakfast of... Hot scrambled eggs in a cast iron pan.