Cast Iron Eggs

When I first saw the title "cast iron eggs" I thought perhaps they were egg-sized pieces of iron that you heated up and used for something like boiling water in a wooden or clay bowl. Glad to read it was just a straightforward cooking question.:D

DancesWithKnives
 
DWK2 said:
When I first saw the title "cast iron eggs" I thought perhaps they were egg-sized pieces of iron that you heated up and used for something like boiling water in a wooden or clay bowl. Glad to read it was just a straightforward cooking question.:D

DancesWithKnives
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Actually, it's been a pretty informative thread. Thanks to Rotte for starting it. :thumbup:
 
O.K. where we go. Is your cast Iron a Lodge?

Is it a skillett?

If you are scrambling eggs try got to do it when the iron is too hot.

Yes use bacon grease. When you finish cooking bacon, wash the burnt suger cure out with hot water and dry it good then put the bacon grease back in and let lit cool off get cold.
You want to fill the the pores of the iron with oil and then turn the oil to carbon.This takes a while .
Try not to cook stuff like tomatos or refried beens in it for a while.
after you cook anything in it try to take it out asap.except for bacon.
Try going to lodos.com they have a good sight with lots of help.
Good luck.
Hawkeye
 
You know who would be interesting to talk to about this, is Ethan Becker [of Becker Knife & Tool]. I don't know how many of you are aware of it, but Ethan is the author/editor of "The Joy of Cooking," a standard — if not the standard — cookbook in millions of homes. Haven't seen him around in a few months though.
 
butter. Not too hot. Use a TON of butter at first and over time go down.

oh yeah, and not too cold! preheating is important.
 
dawsonbob said:
You know who would be interesting to talk to about this, is Ethan Becker [of Becker Knife & Tool]. I don't know how many of you are aware of it, but Ethan is the author/editor of "The Joy of Cooking," a standard — if not the standard — cookbook in millions of homes. Haven't seen him around in a few months though.
Click to expand...

my mom gave me that book when i was a kid. She got it when she was young. :thumbup: one of the best books for good home cooking and healthy eating.
 
I know others have said it but the key(for me) is to not let it get too hot. I use some oil/fat for insurance on sticking.

I usually don't use cast iron for my eggs unless I already cooked a side(bacon, potatoes, sausage), since I have to preheat it.
 
We sell cast iron cookware at work, mainly Dutch ovens but a lot of people haven't used them before. At home during winter we would use my 4.5 quart oven 3-4 times a week curries, spag bog, soups.... I explain to newbies in my opinion once it is seasoned there are some tricks. For spaghetti Bog I put the garlic and onion in first cold with a drop of olive oil THEN turn the gas range on. Listen for the sizzle then turn it down because if the pot gets to hot your sunk. You have to turn it off and wait for it to cool scrape it out and start again.
Carl
 
Dang, you guys have some serious cast iron knowledge.

Or at least opinions. :D

I'm a little tempted to tear down the finish on my skillet and re-season from scratch. Clearly the key is to build up a good carbon layer on top of the iron. Sounds like several roads lead to Rome here: potatoes, bacon, crisco, butter, etc.... I'll keep working it and see where I end up.

Thanks for all the input. I'm starting to think we need a cast iron cook-off....
 
The trick to cooking eggs is butter -lots and lots of butter.

Bacon grease works, but it puts big bubbles in your eggs when you do them over-easy.

If you are making omelets, again, use lots of butter. Make sure you let the butter cover your entire pan, even up the sides as high as possible. If you use enough butter, you wont even need a spatula to make an omelet.

Scrambled eggs are always going to stick a bit in my experience, because you push the butter away from and off of the pan when scrambling. This means a little cleaning duty, and I dont like cleaning -so I stick to eggs over easy and omelets. Of course hard boiled is great too.

I love eggs.

-the bravest man in the world was the first man to eat an egg.
 
Off topic... I can not help but thinking "Cast Iron Eggs" would make a good name for a band.
 
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