4 ms·
You don't need a tonne of oil, you need to make sure you don't add the oil until the pan is good and hot. Maybe a tbsp. And if you flip your eggs, you'll have t
by SECProto 5y ago
You don't need a tonne of oil, you need to make sure you don't add the oil until the pan is good and hot. Maybe a tbsp. And if you flip your eggs, you'll have to add a bit more oil before doing so.
Other (non-mandatory) egg-in-cast-iron advice: use a stainless steel fish flipper (very thin and flexible). For me, if I want the top a bit more cooked, I do the tbsp water + lid trick to finish it off.
- sleightofmind 5y agoWhen I was a young man, nearly 50 years ago, I worked as a trainee with a cook who did something somewhat similar. He would cook one side of the eggs in a small egg pan, and then slide them onto a large dark leaf of lettuce (romaine?) placed on the grill (a flat smooth affair, not a grate). The egg and the lettuce were then covered with a cheap pie tin -- the type one gets when buying a pie to take home from the restaurant. I suspect the goal was to stop the bottom from over cooking (insulate it) and perhaps generate a bit of steam to help with setting the top of the eggs slightly. The goal was perfect sunny-side up eggs as best I recall. Seems like it would work just as well with all steps done in a cast iron pan?
- SECProto 5y agoInteresting - should certainly work just as well in cast iron! Was the lettuce served with the egg as well, or just discarded? I could see either - as you say, providing just a bit of insulation and moisture to finish cooking the top without overcooking the bottom.
- sleightofmind 5y agoHe just discarded it. It wasn't a fancy restaurant, though some of the cooks had fine dining experience.