How to successfully cook eggs in cast iron
First and foremost, know your cast iron skillet well. That means you’ve used it with delicate foods before and you are fairly certain its surface is smooth and well-seasoned. Don’t test whether your pan is non-stick with eggs—you are bound to be disappointed.
If you think your pan could use more seasoning, rub it all over with vegetable oil, place on the middle rack in the oven, and bake at 375°F for an hour, then let it cool. However, seasoning your cast iron skillet isn’t a one-and-done kind of job—the more often you use it and repeat the seasoning process, the smoother and more non-stick your cookware will become over time.
Next, make sure your pan is preheated thoroughly without any oil in it. This will give it a chance to achieve an even temperature across the whole cooking surface without the risk of burning the oil or butter. Give it ample time on the stove, about ten minutes over medium heat, and rotate it every few minutes for even exposure. Once the pan is preheated, add some oil to it. This can be anything from olive oil to coconut or canola oil, butter, or ghee. Swirl it around and let it heat for a few seconds.
Before you even add the eggs to the pan, turn the heat all the way down to prevent them from cooking too fast and burning. Remember, the pan is already very hot and the residual heat will contribute to the cooking process, so you don’t need to apply much additional heat. You’re only cooking eggs, after all.
Once the eggs hit the cast iron, observe them closely to make sure they aren’t cooking too quickly. If they are, remove from heat and let them cook in the pan until they stop sizzling, then return to heat if necessary.
If you follow these steps to a T, we guarantee your success with cooking eggs in cast iron.
