Cast Iron, Eggs and Sticking
Friends,
Is there a trick to making scrambled eggs, or eggs in general, in your iron skillet and keeping them from sticking?
I have three iron skillets that I use fairly often. I know what seasoning is. I can get them to where they look like a wet glass inside. However, it seems that whenever I make eggs they stick. They stick, unless, I literally float the eggs on about 2 tablespoons of butter.
Is there some trick I'm missing? Is my skillet too hot?
We have a older stove with cast iron plate type burners. They get very hot, very fast.
Any suggestions?
Wilco, what do you say buddy?
Thanks,
Chris
Cook an egg every morning in CI and never have a sticking problem
Pre heat the pan, but don't get it too hot*. Add the oil or grease or butter just before you add the eggs. I only have one small pan (8") that I use frequently, and cook everything suitable in it. I just wipe it out after cooking with a slightly damp sponge after it has cooled down a bit.
* I've found by experimenting that setting the gas burner on my range to the lowest setting that will stay lit and pre heating the pan for about 15 minutes with the lid on works the best for me, and I use soy oil that I add just before the eggs, swirl the oil to cover the bottom of the pan, and just turn up the heat a little. For an over medium egg, I cook it 1.5 to 2 minutes then flip it for another .5 min with the burner off.
Mark :coffee:
Re: Cast Iron, Eggs and Sticking
Oil or butter and pepper the pan before putting the eggs in it. The pepper will help keep the eggs from sticking.
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