Yes, it is possible to scramble eggs in a cast iron skillet without them sticking, but you need to properly season and maintain the skillet to create a good non-stick surface. Here's what you can do:
Season the skillet: Seasoning is a process of treating the cast iron to create a natural non-stick surface. If your skillet is already seasoned, it should provide a relatively non-stick surface for cooking eggs. If not, you can season it by applying a thin layer of oil (such as vegetable oil or flaxseed oil) to the entire surface of the skillet, including the sides and handle. Then, heat it in an oven at a high temperature (around 400-450°F or 200-230°C) for an hour. Repeat this process a few times to build up the seasoning.
Preheat the skillet: Place the cast iron skillet on the stovetop over medium heat and allow it to preheat for a few minutes. Heating the skillet before adding the eggs helps create a barrier between the eggs and the skillet surface, reducing the chances of sticking.
Use fat: Add a small amount of fat to the preheated skillet. You can use butter, cooking oil, or cooking spray. Allow the fat to melt or heat up before adding the eggs.
Add the eggs: Crack the eggs into a bowl and whisk them lightly. Pour the whisked eggs into the skillet and let them cook for a few seconds undisturbed until the edges start to set.
Scramble the eggs: Using a spatula or wooden spoon, gently scramble the eggs by pushing them from the edges toward the center. Continue stirring and folding until the eggs are cooked to your desired consistency.
Remove from heat promptly: Once the eggs are cooked, remove the skillet from the heat promptly to prevent overcooking and sticking.
Remember to avoid using metal utensils that could potentially damage the seasoning of your cast iron skillet. Opt for wooden or silicone utensils instead.
By seasoning your cast iron skillet properly, preheating it, and using a small amount of fat, you should be able to scramble eggs without significant sticking.