Eat Like a Princess - Rapunzel - Frying Pan Eggs

Rapunzel told me she was really excited to have her moment in the sun! She brought her frying pan and she is ready to get cooking! First up is her Frying Pan Eggs from The Disney Princess Cookbook. I love eggs and I love stuff in my eggs. I added more pepper than the recipe calls because my cast-iron pan is not a single serving pan. For authenticity I felt I should be using the correct equipment!

These eggs were perfect. Quick, easy, and delicious. I always underestimate the importance of butter in scrambled eggs. If you have every watched a video or read a recipe on a French omelette you'll know it can make a huge difference! Try one if you haven't before. You will fall in love with eggs again. I also noted two different styles of scrambled eggs in the instructions: small vs large curd. The difference is in how much egg is allowed to cook before it is moved in the pan. If the egg mixture is continually moved it will not cook in larger ribbons resulting in a smoother, creamier end result. Allowing the eggs to cook more before moving them results in a bouncier and slightly drier egg. Both are great and have there merits! Most Americans are used to large curd or diner style scrambled eggs. Creamy, small curd is totally worth a try just like that French style omelette.

If you like the taste of different colored bell peppers it will also liven up the look of this dish! One step I added which was not in the book was to saute the ham and peppers before adding them to the eggs. Sauteing removes the raw flavors and brings out caramelized goodness of pan frying. It isn't pivotal but it makes it so much better. Also, these recipe says it serves two which is probably accurate for kids. I am a two egg person so adjust accordingly.

Frying Pan Eggs

Yield 1-2 servings


  • 2 large eggs
  • 2 tbs milk
  • dash of salt
  • dash of pepper
  • 1 tbs butter, divided
  • 2 oz ham
  • 2 tbs diced, colorful bell pepper
  • 2 tbs cheddar cheese, shredded


  1. Crack the eggs into a small mixing bowl. Add the milk, salt, pepper, and whisk ingredients together.
  2. Melt 1/2 tbs butter in a non-stick skillet on medium-high heat and brown peppers and ham, remove from heat and set aside.
  3. Melt 1/2 tbs butter in a cast iron skillet on low heat, then pour in the egg mixture. 
  4. For small curd eggs continuously move egg mixture as it cooks and sprinkle ham/peppers over mixture with cheese at the end. For larger curd eggs fold egg slowly with spatula allowing egg to cook around edges of the pan and pushing cooked egg into the center of the pan and allow the liquid egg to flow underneath; sprinkle peppers and ham over eggs, add cheese.
  5. Serve with toast smother in butter or jam. Enjoy!


  1. Cooking with stainless steel, heavy-gauge aluminum, cast iron or non-stick coating has become the norm over the past few decades. Copper Ceramic Cookware


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