Sunday, February 14, 2010

Recipe: Eggs, Sunny Side Up

Eggs sunny side up in a cast iron skillet

Frying eggs in a cast iron skillet is easy and healthy.

Most folks I know trust nothing but a Teflon pan for cooking eggs.  For this reason, eggs are the leading cause of cancer-causing-chemicals-being-ingested-along-with-your-food in America.

Doesn't your sweetheart deserve better?

Here's the fix:

  • 2 Eggs
  • 1 pat of butter

Always start with a shiny (well-oiled) cast iron skillet. Heat a small cast iron skillet on medium heat for 4-5 minutes. It should be hot enough to quickly foam the butter (this is the water boiling off), but not so hot that the butter browns or the pan smokes.  A good test is to toss a drop of water in the skillet. If it crackles and pops as it evaporates, the pan is ready.

Once the skillet is hot, toss in your pat of butter, and swish it around to melt it.  Then crack the eggs into the pan, and cover with a tight lid. Turn the heat down to medium-low. The steam inside the pan is the key to getting the top of the yolks hot before the bottom of the yolks cook or the whites burn.

Cook for 3-6 minutes... until the whites are cooked, and the yolks are hot. The exact timing will require a bit of experimentation based on your stove, pan thickness, and your tastes.

You will generally want to pull them just as the thin layer of egg white that covers the yolk is beginning to cook (turning white). All of this depends on your preference, of course.

Practice really does make perfect.

If you prefer your cast iron fried eggs over-easy, over-medium, or some other style, feel free to flip the eggs. In this case, you don't need to cover them.

Serve immediately.

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