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We’ve all been there. We think we have done everything right, drop our eggs, and… disappointment. Everything sticks and rips and falls apart. Those fried eggs are now scrambled. Those scrambled eggs are now just stuck. Here’s how to fix it-
Butter.
That’s it. Just add some butter to the pan before the eggs hit. Eggs don’t stick when butter is in the pan. It doesn’t take a ton either. We’re not trying to deep-fry our eggs. A pat or two is enough. Let it melt and swirl it around the pan. Make sure the entire bottom has gotten coated. Add the eggs and cook like normal. Marvel as they glide around the pan effortlessly! OK, that might be a little bit of a stretch, but they certainly should not be hopelessly stuck.
It may take a few tries to get this right. Cast iron cooking is a balancing act between heat, cooking fat, and your food. Too hot/too cold and things stick. Not enough oil/butter and things stick. Too much oil/butter and things are greasy.
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