How to Fry an Egg
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I can't get the cast iron skillet to not stick. Even bacon sticks to the mother effing thing! It makes me so angry. Plus then my whole house smells like a dirty restaurant kitchen and I smell like I moonlight as a fry cook. I still continue to try all of the time. It works well for cracklin' chicken but it doesn't really taste any better than when I use my other skillet. I have the cast iron skillet where you turn it over and it is a "grill" on the other side. I found the grill side works well for burgers and pork chops. But I can absolutely forget frying an egg on the darn thing, even if it's fried in 1/4 inch of bacon grease. The yolk still tears.0
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if your cast iron is really old and rusted/spotty then there are SEVERAL steps you will need to do-- several times over.
I bought some cast iron pans from kroger for REALLY cheap because no one wanted them-- really bad shape coated with rust all over etc. followed the directions from http://www.thekitchn.com/how-to-restore-a-rusty-cast-iron-skillet-cleaning-lessons-from-the-kitchn-203086
worked like a charm!
NOW on to the topic
I prefer to crack my egg in a bowl and THEN pour it into a nice hot pan with either butter or EVOO in it. I don't like a whole lot of egg white hence the crack into a bowl first for me-- but I want the yolk nice and runny! a poached egg is also delish on a burger! 0 -
My house always smells of meat.....it's good.0
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I do my eggs in a frypan with a lid. Put the pan on low-medium heat. Melt some butter. Crack a couple of eggs into it, and PUT THE LID ON. Glass lids are great for this. Why? Because the white is cooked on the top of the egg as well without having to flip it over, and the yolk can still be runny. I hate sunny side up eggs with a "snotty" white on the top.
For burgers I have discovered silicon egg rings. I used to use the metal ones but they annoyed the hell out of me. Even greased beforehand the egg still stuck and they were a pain to clean. The silicon ones just slip right off. Crack the egg into the ring, cook it until getting set, pop the ring off, flip it over for all of about 30 seconds. Done.0 -
I've found my eggs flip quiet easily using coconut oil instead of butter. With butter I break my eggs every time
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Sometimes I chop bacon up in pieces and fry it in the pan until almost done, then crack a couple of eggs into the pan and let it cook. When one side is cooked, I flip it over, and the bacon pieces stick to the fried eggs, making a kind of crust. It's fun to eat that way, and I just might add some cheese after it's flipped.0
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Kitnthecat wrote: »Sometimes I chop bacon up in pieces and fry it in the pan until almost done, then crack a couple of eggs into the pan and let it cook. When one side is cooked, I flip it over, and the bacon pieces stick to the fried eggs, making a kind of crust. It's fun to eat that way, and I just might add some cheese after it's flipped.
This ^^^^^^
I do this too! yummy! I used to drain off some of the drippings (pre-keto) but now I just eat 'em with all the drippings!
Dan the Man from Michigan
Bacon Wrapped Baked Stuffed Jalepenos
An Alternative to Batch Cooking
Cream Cheese, Bacon & Chicken
Do You Like Fatty Beef? Try Corned Beef0 -
Kitnthecat wrote: »Don't be afraid of cast iron. If yours needs to be re seasoned, that is easy to do, then you're done. I bought couple of the new fangled ceramic pans and I found that with lots of use, they became less non stick and then everything just stuck like crazy to it. They were expensive and I didn't get the use out of them that I thought I should have, given the price.
But the cast iron will last forever and once properly seasoned, are way more nonstick than nonstick pans. They are also easy to care for. I never let mine sit in water to wash it, just rinse under hot water, while scrubbing with a brush. Then I let it dry and smear a light coating of coconut oil over it and it is ready for the next use. I have two that we use daily and they never leave the top of the stove. And since bacon fat is natural and stable at room temp, at least here in Canada in late winter, if I am frying bacon in the pan in the am, I just leave the drippings in the pan to cook my steak or whatever for supper.
Bacon and eggs are great in cast iron, but watch what happens when you cook pork chops or steak or burgers in them....and the meat develops that delicious browned crust on the outside....and you'll never go back to non stick.
OK now I'm off the topic of eggs and onto meat...sorry, oops.
I seasoned them with lard, oil, used Pam and they still didn't work. They were passed down from my dad, they were probably 30 years old. I hated them. My ceramics are still good after 6 months. I know that if they get over heated, they may fail. So I am careful not to do that.
I guess we'll have to agree to disagree.
Dan the Man from Michigan
FYI, Pam (or other generic spray) makes non-stick coatings stop working and voids the warranty on almost every pan type out there.0 -
KnitOrMiss wrote: »Kitnthecat wrote: »Don't be afraid of cast iron. If yours needs to be re seasoned, that is easy to do, then you're done. I bought couple of the new fangled ceramic pans and I found that with lots of use, they became less non stick and then everything just stuck like crazy to it. They were expensive and I didn't get the use out of them that I thought I should have, given the price.
But the cast iron will last forever and once properly seasoned, are way more nonstick than nonstick pans. They are also easy to care for. I never let mine sit in water to wash it, just rinse under hot water, while scrubbing with a brush. Then I let it dry and smear a light coating of coconut oil over it and it is ready for the next use. I have two that we use daily and they never leave the top of the stove. And since bacon fat is natural and stable at room temp, at least here in Canada in late winter, if I am frying bacon in the pan in the am, I just leave the drippings in the pan to cook my steak or whatever for supper.
Bacon and eggs are great in cast iron, but watch what happens when you cook pork chops or steak or burgers in them....and the meat develops that delicious browned crust on the outside....and you'll never go back to non stick.
OK now I'm off the topic of eggs and onto meat...sorry, oops.
I seasoned them with lard, oil, used Pam and they still didn't work. They were passed down from my dad, they were probably 30 years old. I hated them. My ceramics are still good after 6 months. I know that if they get over heated, they may fail. So I am careful not to do that.
I guess we'll have to agree to disagree.
Dan the Man from Michigan
FYI, Pam (or other generic spray) makes non-stick coatings stop working and voids the warranty on almost every pan type out there.
Wait...what? ...Really? Not that I use "cooking sprays" anyway (we do have spray coconut and/or olive oil, but we rarely use it anymore, in favor of butter everywhere), but...why is that?0 -
I do both ways, flipping it or using a lid, depending on the day. I use about 1 tbsp of butter for every 2 eggs, or I cook them in bacon grease. I could seriously eat fried eggs every day.
There's a burger place here that has a 60/40 burger- 60% beef, 40% bacon- that is AWESOME!0 -
KnitOrMiss wrote: »Kitnthecat wrote: »Don't be afraid of cast iron. If yours needs to be re seasoned, that is easy to do, then you're done. I bought couple of the new fangled ceramic pans and I found that with lots of use, they became less non stick and then everything just stuck like crazy to it. They were expensive and I didn't get the use out of them that I thought I should have, given the price.
But the cast iron will last forever and once properly seasoned, are way more nonstick than nonstick pans. They are also easy to care for. I never let mine sit in water to wash it, just rinse under hot water, while scrubbing with a brush. Then I let it dry and smear a light coating of coconut oil over it and it is ready for the next use. I have two that we use daily and they never leave the top of the stove. And since bacon fat is natural and stable at room temp, at least here in Canada in late winter, if I am frying bacon in the pan in the am, I just leave the drippings in the pan to cook my steak or whatever for supper.
Bacon and eggs are great in cast iron, but watch what happens when you cook pork chops or steak or burgers in them....and the meat develops that delicious browned crust on the outside....and you'll never go back to non stick.
OK now I'm off the topic of eggs and onto meat...sorry, oops.
I seasoned them with lard, oil, used Pam and they still didn't work. They were passed down from my dad, they were probably 30 years old. I hated them. My ceramics are still good after 6 months. I know that if they get over heated, they may fail. So I am careful not to do that.
I guess we'll have to agree to disagree.
Dan the Man from Michigan
FYI, Pam (or other generic spray) makes non-stick coatings stop working and voids the warranty on almost every pan type out there.
Yup, I actually read the warrantees. (My post quoted above was referring to cast iron pans only). And some "non-stick coated pans" ~ say you can't wash them in a dishwasher! I returned a set to Wal-mart that had both of these warrantee breakers.
The ceramic pans I rave about now, can be washed in a dishwasher AND can be put in an oven to boot. As far as spraying with non-stick sprays ~ no need to. I haven't tried it yet, but I'll betcha I can fry an egg in them without anything, just egg, and they won't stick.. I'll see and report back to ya. As a side note, you can spray the ceramic coated with "coconut oil" non-stick spray, because its just coconut oil. Which is not a prohibited substance.
The main thing with the ceramics is not to over heat them.
I hope this helps,
Dan the Man from Michigan
It's Ketogenic or Bariatric! How I Found the Ketogenic Diet
Blog #10 Keto: Abbreviations, Acronyms & Terminology Used on the LCD & Keto Discussion Groups
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[/quote]
The ceramic pans I rave about now, can be washed in a dishwasher AND can be put in an oven to boot. As far as spraying with non-stick sprays ~ no need to. I haven't tried it yet, but I'll betcha I can fry an egg in them without anything, just egg, and they won't stick.. I'll see and report back to ya. As a side note, you can spray the ceramic coated with "coconut oil" non-stick spray, because its just coconut oil. Which is not a prohibited substance.
[/quote]
what ceramic pans are these you speak of. i'm looking for some good ones0 -
The ceramic pans I rave about now, can be washed in a dishwasher AND can be put in an oven to boot. As far as spraying with non-stick sprays ~ no need to. I haven't tried it yet, but I'll betcha I can fry an egg in them without anything, just egg, and they won't stick.. I'll see and report back to ya. As a side note, you can spray the ceramic coated with "coconut oil" non-stick spray, because its just coconut oil. Which is not a prohibited substance.
[/quote]
what ceramic pans are these you speak of. i'm looking for some good ones[/quote]
I looked it up in my Walmart app:
GreenLife Healthy Ceramic Non-Stick 14 Piece Soft Grip Cookware Set $79.92
You can probably find them at other stores.
If you go to the store, please print this out. There are many copy-cat pans with similar names (but don't work as well).
I hope this helps,
Dan the Man from Michigan
It's Ketogenic or Bariatric! How I Found the Ketogenic Diet
Blog #10 Keto: Abbreviations, Acronyms & Terminology Used on the LCD & Keto Discussion Groups0 -
The ceramic pans I rave about now, can be washed in a dishwasher AND can be put in an oven to boot. As far as spraying with non-stick sprays ~ no need to. I haven't tried it yet, but I'll betcha I can fry an egg in them without anything, just egg, and they won't stick.. I'll see and report back to ya. As a side note, you can spray the ceramic coated with "coconut oil" non-stick spray, because its just coconut oil. Which is not a prohibited substance.
what ceramic pans are these you speak of. i'm looking for some good ones[/quote]
I looked it up in my Walmart app:
GreenLife Healthy Ceramic Non-Stick 14 Piece Soft Grip Cookware Set $79.92
You can probably find them at other stores.
If you go to the store, please print this out. There are many copy-cat pans with similar names (but don't work as well).
I hope this helps,
Dan the Man from Michigan
It's Ketogenic or Bariatric! How I Found the Ketogenic Diet
Blog #10 Keto: Abbreviations, Acronyms & Terminology Used on the LCD & Keto Discussion Groups[/quote]
OMG they are inexpensive and come in Aqua! I'm so happy i found this group Thank you! 0 -
Dragonwolf wrote: »KnitOrMiss wrote: »Kitnthecat wrote: »Don't be afraid of cast iron. If yours needs to be re seasoned, that is easy to do, then you're done. I bought couple of the new fangled ceramic pans and I found that with lots of use, they became less non stick and then everything just stuck like crazy to it. They were expensive and I didn't get the use out of them that I thought I should have, given the price.
But the cast iron will last forever and once properly seasoned, are way more nonstick than nonstick pans. They are also easy to care for. I never let mine sit in water to wash it, just rinse under hot water, while scrubbing with a brush. Then I let it dry and smear a light coating of coconut oil over it and it is ready for the next use. I have two that we use daily and they never leave the top of the stove. And since bacon fat is natural and stable at room temp, at least here in Canada in late winter, if I am frying bacon in the pan in the am, I just leave the drippings in the pan to cook my steak or whatever for supper.
Bacon and eggs are great in cast iron, but watch what happens when you cook pork chops or steak or burgers in them....and the meat develops that delicious browned crust on the outside....and you'll never go back to non stick.
OK now I'm off the topic of eggs and onto meat...sorry, oops.
I seasoned them with lard, oil, used Pam and they still didn't work. They were passed down from my dad, they were probably 30 years old. I hated them. My ceramics are still good after 6 months. I know that if they get over heated, they may fail. So I am careful not to do that.
I guess we'll have to agree to disagree.
Dan the Man from Michigan
FYI, Pam (or other generic spray) makes non-stick coatings stop working and voids the warranty on almost every pan type out there.
Wait...what? ...Really? Not that I use "cooking sprays" anyway (we do have spray coconut and/or olive oil, but we rarely use it anymore, in favor of butter everywhere), but...why is that?
I learned this when talking with a friend who does Pampered Chef. She was specifically referring to their stoneware products first, but yes, I looked into it. There is something in the aerosol part that actually eats into the cookware's protection (or seasoning, as in the case of stoneware are cast iron). That is why pans sprayed with Pam often long term do that discoloring/staining nonsense. I'd much rather get my hands a bit messy use real products, even though I didn't always feel that way.
Most cookware, in the small print, will say the warranty is voided if you use any aerosol sprays. Now if you have the one where you pump it up to add air, that should be safe....
If I can find the link to why, I'll post it.0
This discussion has been closed.