The next time you get a craving for some delicious eggs, pull out your cast iron cookware.
If you are not cooking with cast iron, it’s time to give in to the revolution.
Cooking with cast iron a great way to avoid teflon and other non-stick coatings that can be harmful.
Let’s look at five tips that will make cooking eggs in cast iron your preferred method.
Other awesome cast iron guides!
Eggs are a food you should not cook in cast iron if your skillet is brand new.
If you happen to burn the bottom of the eggs you may end up stripping some of your seasoning trying to get it off.
Before you get started you will want to be sure you are using a well-seasoned pan.
Seasoning cast iron protects it by sealing layers of oil to it preventing rust and sticking food.
Most cast iron comes seasoned, but it doesn’t hurt to immediately clean it up and season it again after purchase.
If you are scrambling the eggs you can get away with having more in the pan.
However, frying eggs requires a little more attention as you are not constantly stirring them.
A 10-inch skillet should be sufficient for most, but don’t be afraid to break out the 12-inch for a bigger meal.
Not only should you use the proper size of cast iron skillet, but also the right size burner.
Make sure the burner will be able to heat the whole bottom of the pan.
This can seem like common sense, but sometimes we are just so hungry, or in a hurry, that we forget.
A crucial key to keep your oil from burning is to let the pan heat up before adding anything.
It is best to heat up the pan on medium to medium-high.
Avoiding higher temperatures altogether will greatly lower the risk of burning and creating sticking layers.
Cast iron can take a little longer to heat up, but it holds its heat longer too.
You can use cast iron on glass-top stoves, but gas burners will heat it a little better.
This is why we will later be turning the temperature way down after you add the eggs.
Some people don’t feel the need to add fat or oil to cast iron when cooking with it.
I say why not add some flavor and a little more non-stick power while you are at it.
You can use pretty much any cooking oil on cast iron.
However, a flavor neutral one with a higher smoke point is usually a better option.
A great example that fits this description is refined olive oil.
No more than 1 tablespoon is really necessary; especially if your pan is well seasoned.
You only want to let the oil sit for a few seconds before moving right on to the next step.
It is best to quickly add all the eggs you are going to cook soon after adding the fat.
Instead of cracking the eggs one at a time into the pan, try getting them all into a container.
If you are scrambling the eggs, or making an omelette, this is a natural way to stir in and mix spices.
This is something you could do while you are first waiting for the pan to heat up.
Having all the eggs in a container allows you to pour them in at the same time.
This is just a little precaution to avoid some parts cooking too much faster than others.
Don’t forget to turn the temperature way down after adding the eggs to the pan.
From here on out you are cooking the eggs like you normally would.
For fried eggs, wait for the white color to set in and for the edges to slightly curl before flipping.
If you are preparing them sunny side up, you will obviously skip the flipping part.
You can also cover the pan to help cook the top of the eggs faster if desired.
When cooking scrambled eggs, just give them around 20-30 seconds after they hit the pan before you start stirring.
Serving them before they brown and while they still look slightly wet is often preferred.
Eggs are tricky because that protein is so darn sticky; they can give you trouble even in non-stick coated cookware.
The benefits of cast iron are truly amazing and once you really get cooking with it, you'll wonder where it's been all your life.
While cooking eggs with it requires a well-seasoned pan, you will find it is great for easily cooking many other different foods.
You can also try cooking eggs in stainless steel if you don't have any cast iron but still want to avoid that questionably coated cookware.