Fry an egg on a cast iron skillet - PEP BB food.sand.egg

I fry eggs on this cast iron pan nearly every morning. We call it our egg pan. I seldom even need to use a spoon, unless we're doing scrambles.

Video of sliding. I cracked the egg moments before (it was hard to hold the camera while cracking the egg). I don't usually use a spatula or spoon, and didn't feel like adding that for the video.

I gave this one a shot this morning.  I flipped it as in Paul's video and then slid it around when it was winding down.

 

Okay! Eggs it is!

We use our cast iron frying pans almost daily.

Here I am adding the butter and warming it up:



Here are the videos of me cooking and sliding he egg:




And the clean up:



Thanks for watching!

Hello there! The cast iron skillet test has long eluded me. But! No longer:

Does enamelled cast iron (e.g. le creuset) count for this BB?

Cooked eggs for breakfast today. This is my parents pan, but I have cooked eggs on it like this for over 25 years :)

My own cast iron pan is disappointing by comparison. There is a patch on the surface that I just can’t get to season properly and always sticks. About 2” by 2”.

Family rules: no “wet” cooking - frying only. Pan gets a thorough wipe with a dry paper towel when done. If it needs more than that it gets a quick wipe in the sink, then put back on the heat to dry off quickly.

Very boring YouTube of my eggs cooking

Kate Downham wrote:Does enamelled cast iron (e.g. le creuset) count for this BB?

Hi Kate. I've not used a Creuset; is the enammel-ing on the surface that contacts the food?

Yes, the cooking surface on me creuset is enamel. They are great, but I use mine for “wet” cooking and reserve the skillet for frying.

With the enamel on the cooking surface, I think it would not count for this BB.

I think the point of this BB is to get the cast-iron surface seasoned sufficiently that this trick is possible.