Cooking Eggs in Cast Iron: My Mom’s 4-Step Foolproof Process — Tips from The Kitchn

January 18, 2017

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http://www.thekitchn.com/feedburnermain

(Image credit: Leela Cyd)

My mama can cook a handful of things well (lasagna, scrambled eggs, toast) and a great many things that still leave you wanting. But given that toast is my favorite food, quickly followed by eggs, she’s pretty much the ultimate culinary goddess in my eyes. One thing she does exceptionally well is cook eggs in a cast iron pan. They never ever burn and they always taste better than anything I cook up.

Now I know the mom factor (the magical process that makes any food your parents cook for you taste better than food you make yourself) is at play here, but after watching her intensely a few times I realized that this woman has real finesse!

A while ago, I decided I was going to master cooking eggs in a cast iron pan like a pro, so I observed my mom’s technique and then tested it out on my own and feel ready to report the things that make all the difference.

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