By: Lodge Cast Iron / April 29, 2021
Eggs might be the most versatile thing in your kitchen—other than your cast iron skillet, of course— and cooking eggs that don’t stick is easier than you think. The best way to ensure eggs wind up on your plate—rather than your scrub brush—is to properly heat and oil your skillet. With a few simple tricks to choose the right oil and get your pan to that just-right temperature, you’ll get eggs with crispy edges and runny yolks every time (if that’s your jam). But don’t worry, cast iron makes the perfect egg no matter how you like them done! If you’ve had your coffee, step up your eggs with a pan seared steak or homemade biscuits.
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Let’s get cracking!
Heat
Heat your skillet on medium-low for about 5 minutes. We like to use a 10.25 inch cast iron skillet, but you can size up or down depending on how many eggs you’re cooking! Be careful not to overheat your skillet. Allowing your skillet to adequately heat up at a lower temperature will create an even heat.
Test
You want the pan to be just hot enough, but not too hot! Splash your pan with a few drops of water—if it dances when it hits the pan, you’re at the right temperature. If the pan is too hot the water will evaporate very quickly or the oil in the pan will start to smoke. Don’t worry! Remove the skillet from the heat for a few minutes to cool down.
Oil
Melt a generous pat of butter and swirl to coat the skillet. You can also use butter, bacon fat, avocado oil, coconut oil, vegetable oil, or canola oil. Butter and bacon fat are just the right consistency to evenly coat the pan and stay in place. Other oils will also do the trick, just make sure to give them an extra swirl around the skillet before adding the eggs.
Crack
Add your egg to the skillet and season to taste. Don’t be afraid to lower the heat after the eggs hit the pan. Cast iron will continue to absorb the heat from the hot cooktop and stay hot enough to cook the eggs, but will prevent them from sticking.
Fry
Cook to your desired doneness!
How Do You Like Your Eggs?
- Sunny side up eggs are fried but not flipped. Cook for 1 minute uncovered and 1-2 more minutes covered (or until desired doneness).
- Over easy eggs are fried, flipped, and removed from the heat while the yolk is still runny. Cook the first side for 2 minutes, flip and cook the second side for 30 seconds.
- Over medium eggs are fried, flipped, and allowed to cook a little longer, until the yolk has started to set, but a little runny. Cook the first side for 2 minutes, flip and cook the second side for 1-2 minutes.
- Over hard eggs are fried, flipped, and cooked until the yolk has been cooked through. Cook the first side for 2 minutes, flip and cook the second side until yolk is set, about 3 minutes.
More Tips for Great Eggs:
- Take your eggs out of the fridge a little early. Cold foods tend to stick to hot surfaces, so knocking the chill off your eggs will help.
- Oh, shell no! Cracking your eggs on a flat hard surface will help ensure the shell stays out of your breakfast.
- Want slightly crispier egg whites? Turn the heat up just a bit. You’ll see the edges of the eggs starting to crisp. Want your egg whites a little more tender? Lower the heat just a bit.
- Use a thin metal spatula or fish spatula.
Not sure what to pair with your eggs?
Try a few of our favorite breakfast dishes:
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