I was always nervous about cooking on Cast Iron. Then we got our the first of our 3 Lodge skillets. I'm getting better & better at it and the food turns out great.
Last week I bought my first lodge cast iron skillet, just like the one your using. I'm very happy with it although I did have to baby it the first week for it to be seasoned enough to cook eggs without tons of oil, Excellent product, I subbed the day I brought it home so I could learn how to make it last for decades, I'm very hopeful. Thanks for the vids and keep them coming!
I've acquired 3 very smooth Griswold skillets and 1 griddle in the last few months and use all of them, but the skillet I've owned the longest is an old very well-seasoned 12" Lodge. It's heavy and is a little less smooth but has been an old faithful and cooked countless meals and quite non-problematic. I'm definitely keeping it in the family as a user for when one of my kids is ready to start cooking on cast iron.
Al, I'm in the habit of giving my cast iron skillets and dutch ovens a quick scrub down with coarse steel wool and hot water after using. Over the years, that rough surfaces become as smooth as glass.
Rangeman100 Thanks Rangeman100. I started using one of the smaller ringed chainmail scrubbers last year and noticed it has started smoothing out the seasoning on my Lodge somewhat. I'll take your advice and get some coarse steel wool for polishing. My mom's old cast iron - I'm not sure how old because she was born in 1916 - was a lot smoother and I remember she always used steel wool.
I had a 10 1/4" LODGE til I left it with a Family with a huge CI collection, as I could not be weighted down in a move. Now, I recently bought a 12 inch LODGE for $20....I will be using it Monday night for the first time.
I have a Lodge Skillet, love it but I put the egg in at a lower heat. Let it continue heating while the egg starts to cook, then pour a little water in and put a lid on the pan and let the egg baste, no need to flip the egg and tastes better.
The trick to using cast iron is to cook at lower temps than you would with other pots and pans. I fry eggs in my Lodge skillet after frying bacon and pouring off the fat. The oil left in skillet is enough to fry the eggs in. Nice and slow. Perfect every time with no sticking. Scrape off the bacon "gunk" with your stainless spatula before you add the eggs!
I've tried twice to fry eggs in my new lodge skillet, and both times failed. I used medium low heat with butter the first time, oil the second. I seasoned the pans after I got them, and in between use. I guess I need to use lower heat and more oil. I really don't like so much oil. any suggestions?
Yeah if u skimp on oil it will turn out not so good. Pick a healthy oil you are ok with and add a good tbls or more. Im no expert but i know u need a decent amount of oil. And a good seasoned pan. I had to season my off brand 2 times with a good tbls of coconut oil and then it barely stuck. Good luck
My 5 year old son now tries an egg better than me in his Lodge cast iron pan. lol. He’s perfected it and they never stick. After watching this I’ve realized it’s prob because it takes longer for him to get everything ready and by that time, the pan is well heated. I never knew you needed to wait for water to dance on the pan before cooking on it to make it nonstick.
Curiously, I've always either come up short on my "dancing" water, where it just sits there and eventually evaporates, or overshot it to see the water instantly turn to steam. I've managed to get things cooked either way. I'm wondering if anyone out there has success with the "dancing" water and can tell me, using an infrared temperature probe (mine lives in my kitchen now), what the temperature of the pan is for that effect?
The water instantly turning to steam isn't "overshooting." That means the metal is hot enough to boil the droplets instantly. To get the Leidenfrost effect, you need it a good bit hotter than that.
I made cod on mine last night and it was amazing. Maybe try more oil or letting the pan heat longer on about 6. I used an egg wash and seasoned flour before I threw it in the pan
In the demonstration, those eggs are pretty hard fried on the bottom. Sure, get a firm base before flipping... but it's not the only way. I can cook eggs more delicately than seen here, but I use twice the butter to do it. No need to burn the butter, either! Biggest key for me is to have a clean, well kept skillet. If you have burnt residue caked onto the surface, eggs can stick there.
It's important to clean the pan thoroughly because burnt /stuck residue will definitely cause sticking. Medium low heat and flip the eggs sooner than shown in this video for over easy eggs, when the egg whites are cooked just enough to slide the spatula under without ruining them.
I just started cooking with my first lodge cast iron skillet ever... I'm a rookie. I watched videos about how to cook different things and decided my first time should be something easy... hamburgers. I bought pre made burgers from my butcher , both the same size thickness and weight. I cooked them together putting them in At the same time at a medium heat ...waited about 4 min and turned them both over . When I was done cooking 1 burger came out medium and the other turned out medium rare to rare... rare enough that I had to cook it again . What may I be doing wrong? .... I cook on an electric stove if that makes any difference... help!
Hey Syd! Glad you've got your first Lodge skillet on the stovetop. It sounds to us like the pan was not hot enough when the meat went in. It takes several minutes for cast iron to heat up and for the heat to make it to the edges of the pan (but once it is hot it will stay very hot!). We suggest heating your skillet on medium for a good 5-7 minutes before adding your meat. Another thing you might want to check is the burner size. Does your stovetop have different size burners? You'll want to put your skillet on the burner that's roughly the same size as the skillet (or the one closest to it). Please let us know if you have any more questions!
Agreed with Lodge above however, they also recently offer high carbon steel pans if you would rather not wait for the cast iron pre-heat needs. High Carbon Steel works very fast when heating up and they are almost as versatile as cast iron. Another tip when cooking any kind of meat products such as beef, chicken, pork etc. is to allow the meat to warm up a little before cooking on any cooking device. Chicken the least amount of time and beef or pork could go to room temperature. Cooking goes way faster and more evenly. some say about 10 to 15 mins per pound so if you do a large roast or turkey, let 'em sit out of the cooler a bit. Same goes with BBQ. Also, if your skillet is larger than the burner, select a larger burner or smaller skillet.
Hello! I want to ask why i have black mark in the bottom of the egg!??when i m turning the egg its full of black marks , sometimes its so many that i do not eat the egg???😢
They don't make them like they used to unless you're talking about Lodge Cast Iron. These things have the same quality of they're 2 years old or a hundred
Interesting black residues on food.... 0:43 For example preparing food in German "Karl Kruger Rustica" cast irons food never changes typical color. Any suggestions?
Did you season it before you cooked with it? Cast irons need to be seasoned well by putting a light layer of oil and heating it in the oven. If they're not, food can stick to them like what you described
Food will stick to cast iron for a few reasons. The most common reason is that the pan is too hot. Since cast iron retains heat much better than other types of cookware, you generally don't need to use as high a heat setting as you normally would with, say, stainless steel or aluminum cookware. Another thing we recommend is to preheat your cast iron skillet for a good 4-5 minutes before adding any food. Since cast iron takes a little longer to heat up, this will ensure that the skillet is evenly heated before you add your food. You may need to turn the heat down slightly after you preheat your pan, since cast iron will continue to absorb heat as it sits on the burner. And the last tip is to add oil or butter to your hot skillet before adding your food. This will lessen sticking. The more you use your pan, the slicker the surface will become. Please let us know if you have more questions!
I will make my eggs much better ! I seriously just need to know can you make eggs in cast iron skillets ? I am so tired of buying Paula Dean Rachel Ray and any other fancy skillet pots and pans just to have my tacky ass family scratch and burn up the inside and out of my pots ! I wanna see if they can destroy cast iron 🤔
Cast iron is easy to temporarily screw up. You can get food stuck in it, scrub the seasoning off, soak it until it rusts, etc. But unlike Teflon coated crap, these problems are usually fixable if you have some oil and patience. When you scrape the Teflon off of your nonstick plans, you have no recourse but to toss them.
This pan is way too hot in my opinion. I’ll put my pan on low for a few minutes and the butter will melt without sizzling. The egg then has a nice even white color with a little crispiness on the edges and the yolk is fully gooey. At this point I’ll even turn the heat off. When the egg is less runny on the top, then I flip.
ieliles No controversy...but the video description clearly says that cast iron -- wait, LODGE cast iron has proven to be the best tool for the task of frying an egg. And the video does absolutely nothing to show that. All I got out of this video was that "Lodge makes cast iron pans that are perfectly capable of frying an egg in the exact same way that any other pan fries an egg."
Not so, back in the 1800's or early 1900's Lodge created the "Egg" logo suggesting you can cook an egg in cast iron which was unheard of back then. From thereon, the logo remained and lots of other cast iron manufacturers came into the market. Of course, this was all way BEFORE there was anything developed with the name Teflon, Durastone, Silverstone etc. Eliminate all the NON-stick devices from the list of accessible skillets then think about how you would fry an egg without those conveniences back in the day.
Total BS I followed the directions to a T I got an egg that stuck to skillet so bad I had to use an SOS pad to get it out. Then scrubbed it until that damn rough finish from the factory was gone. Then seasoned the skillet the old school way! I was so ticked off! I have older tried and true cast iron that I've never had a problem with.
How to cook an egg with Griswold: Crack egg into pan and be amazed. Seriously Lodge, those pebbly unfinished pans of yours don't hold a candle to the old stuff. Why not step up your game?
I called Lodge and asked them that very thing only yesterday. They said that they no longer tool the inside of their pans because 1-they no longer have the machine that does it. And 2- it's cheaper to do it this way. Personally, I have not found this to be a huge issue. You need to take some time to season it REALLY WELL and the rougher surface actually aides in locking down the seasoning.
The pebbly surface helps to hold the oils and give the nonstick quality. Machine it perfectly smooth and you lose a good bit of that, still good though. Machining will tend to close the pores which hold the oil.
You need to learn how to cook with cast iron then. My modern lodge is as non stick as my Griswolds, Wagners, BSR, CHF, 1930s Lodge, Volrath, and MSR. Seriously. They all work the same properly seasoned. The surface does not matter if you know how to use CI. My only gripe with modern Lodge is the weight.
Jere V. I only use antiques on my channel but I did do the lodge logic skillets in the beginning till I decided to pull out some of my cast-iron cookware that I restore as a hobby. A lot of people don’t know that lodge was created in 1896 and all my fans are lodge except for the Wagner deep fryer I have been using lately. My friend is 10 years older than me and he thought there were only three American brands. Made in the USA, Wagner, and Griswald. When actually all three brands lodge, Wagner, and Griswold, And also BSR have skillets with made in the USA stamped on them. There is a reason for that but so much bad information on cast-iron and especially how to season them is spread around. The nonstick cast-iron video of mind that you see in the suggested videos next to this one, is an antique unmarked Lodge.I have many different types of antique American cast-iron, and all for brands above are equal and smoothness and quality. Most people prefer Griswold because that is with the Joneses preferred back in the day and word-of-mouth advertising is everything. I love them all but I have cast-iron fever! Ha ha
Totally the wrong way to fry an egg. You never bring the egg to the heat, you bring the heat to the egg. Skillet on low, eggs in skillet, then slowly raise your temp. Fried eggs should never turn out brown. It takes a little longer, but results in a much better egg.
Oh woweeee, are you a world class chef or something? Jesus, I would have never known that I was fucking my eggs up all this time. This is life changing. To think that all I needed to unfuck my entire cooking game/life was one pretentious bitch in the comments of a RUclips video.
Thanks for not making this a 10 minute video.
I was always nervous about cooking on Cast Iron. Then we got our the first of our 3 Lodge skillets. I'm getting better & better at it and the food turns out great.
Just received my Lodge 5-Piece Cast Iron Cooking Set w/ Griddle, 2-Skillets, Dutch Oven & Cover and I can't wait to get cooking!
Last week I bought my first lodge cast iron skillet, just like the one your using. I'm very happy with it although I did have to baby it the first week for it to be seasoned enough to cook eggs without tons of oil, Excellent product, I subbed the day I brought it home so I could learn how to make it last for decades, I'm very hopeful. Thanks for the vids and keep them coming!
Cook a few rounds of bacon and/or potatoes in them. That helps get them seasoned a bit faster.
I've acquired 3 very smooth Griswold skillets and 1 griddle in the last few months and use all of them, but the skillet I've owned the longest is an old very well-seasoned 12" Lodge. It's heavy and is a little less smooth but has been an old faithful and cooked countless meals and quite non-problematic. I'm definitely keeping it in the family as a user for when one of my kids is ready to start cooking on cast iron.
Same here! My lodge skillet is great!
Al, I'm in the habit of giving my cast iron skillets and dutch ovens a quick scrub down with coarse steel wool and hot water after using. Over the years, that rough surfaces become as smooth as glass.
Rangeman100 Thanks Rangeman100. I started using one of the smaller ringed chainmail scrubbers last year and noticed it has started smoothing out the seasoning on my Lodge somewhat. I'll take your advice and get some coarse steel wool for polishing. My mom's old cast iron - I'm not sure how old because she was born in 1916 - was a lot smoother and I remember she always used steel wool.
Great, well-shot, upbeat video! Now I'm hungry! It worked... ;)
It only worked if u buy or use the lodge cadt iron not like me who bought an off brand and use there helpful resource to get the most out of it. Lolol
I had a 10 1/4" LODGE til I left it with a Family with a huge CI collection, as I could not be weighted down in a move. Now, I recently bought a 12 inch LODGE for $20....I will be using it Monday night for the first time.
I have a Lodge Skillet, love it but I put the egg in at a lower heat. Let it continue heating while the egg starts to cook, then pour a little water in and put a lid on the pan and let the egg baste, no need to flip the egg and tastes better.
i love my lodge cast irons
The trick to using cast iron is to cook at lower temps than you would with other pots and pans. I fry eggs in my Lodge skillet after frying bacon and pouring off the fat. The oil left in skillet is enough to fry the eggs in. Nice and slow. Perfect every time with no sticking. Scrape off the bacon "gunk" with your stainless spatula before you add the eggs!
Love my Lodge!
Simple and SO AMAZING!
I’ve bought my lodge last 2017 and now even with little oil it is more nonstick than my teflon pans haha 😅😊
Do we keep the skillet on medium-low? (Other directions say medium high) How long do we fry the egg? When do we flip it if we want it over-easy?
Can y'all do a video on how to make scrambled eggs in a Lodge cast iron skillet? Thanx and God bless.
I've tried twice to fry eggs in my new lodge skillet, and both times failed. I used medium low heat with butter the first time, oil the second. I seasoned the pans after I got them, and in between use. I guess I need to use lower heat and more oil. I really don't like so much oil. any suggestions?
Yeah if u skimp on oil it will turn out not so good. Pick a healthy oil you are ok with and add a good tbls or more. Im no expert but i know u need a decent amount of oil. And a good seasoned pan. I had to season my off brand 2 times with a good tbls of coconut oil and then it barely stuck. Good luck
2 tbsp of butter if it still sticks fry bacon or hamburgers in your cast iron
Time-tested use of Lard and Bacon fats.
Thanks. I'm a vegetarian, so no bacon or lard for me.
@@mochi_and_me then use Olive Oil.
My 5 year old son now tries an egg better than me in his Lodge cast iron pan. lol. He’s perfected it and they never stick. After watching this I’ve realized it’s prob because it takes longer for him to get everything ready and by that time, the pan is well heated. I never knew you needed to wait for water to dance on the pan before cooking on it to make it nonstick.
Curiously, I've always either come up short on my "dancing" water, where it just sits there and eventually evaporates, or overshot it to see the water instantly turn to steam. I've managed to get things cooked either way. I'm wondering if anyone out there has success with the "dancing" water and can tell me, using an infrared temperature probe (mine lives in my kitchen now), what the temperature of the pan is for that effect?
The water instantly turning to steam isn't "overshooting." That means the metal is hot enough to boil the droplets instantly. To get the Leidenfrost effect, you need it a good bit hotter than that.
Great Video
I don't have a lodge pan but I do love my cast iron skillet, works great for most foods except when I cooked fish on it
I made cod on mine last night and it was amazing. Maybe try more oil or letting the pan heat longer on about 6. I used an egg wash and seasoned flour before I threw it in the pan
In the demonstration, those eggs are pretty hard fried on the bottom. Sure, get a firm base before flipping... but it's not the only way. I can cook eggs more delicately than seen here, but I use twice the butter to do it. No need to burn the butter, either! Biggest key for me is to have a clean, well kept skillet. If you have burnt residue caked onto the surface, eggs can stick there.
It's important to clean the pan thoroughly because burnt /stuck residue will definitely cause sticking. Medium low heat and flip the eggs sooner than shown in this video for over easy eggs, when the egg whites are cooked just enough to slide the spatula under without ruining them.
I just started cooking with my first lodge cast iron skillet ever... I'm a rookie. I watched videos about how to cook different things and decided my first time should be something easy... hamburgers. I bought pre made burgers from my butcher , both the same size thickness and weight. I cooked them together putting them in At the same time at a medium heat ...waited about 4 min and turned them both over . When I was done cooking 1 burger came out medium and the other turned out medium rare to rare... rare enough that I had to cook it again . What may I be doing wrong? .... I cook on an electric stove if that makes any difference... help!
Hey Syd! Glad you've got your first Lodge skillet on the stovetop. It sounds to us like the pan was not hot enough when the meat went in. It takes several minutes for cast iron to heat up and for the heat to make it to the edges of the pan (but once it is hot it will stay very hot!). We suggest heating your skillet on medium for a good 5-7 minutes before adding your meat. Another thing you might want to check is the burner size. Does your stovetop have different size burners? You'll want to put your skillet on the burner that's roughly the same size as the skillet (or the one closest to it). Please let us know if you have any more questions!
Agreed with Lodge above however, they also recently offer high carbon steel pans if you would rather not wait for the cast iron pre-heat needs. High Carbon Steel works very fast when heating up and they are almost as versatile as cast iron. Another tip when cooking any kind of meat products such as beef, chicken, pork etc. is to allow the meat to warm up a little before cooking on any cooking device. Chicken the least amount of time and beef or pork could go to room temperature. Cooking goes way faster and more evenly. some say about 10 to 15 mins per pound so if you do a large roast or turkey, let 'em sit out of the cooler a bit. Same goes with BBQ. Also, if your skillet is larger than the burner, select a larger burner or smaller skillet.
Hello! I want to ask why i have black mark in the bottom of the egg!??when i m turning the egg its full of black marks , sometimes its so many that i do not eat the egg???😢
It's probably because your pan is dirty (seriously). Sometimes it is difficult to tell seasoning (polymerized oil) from burnt bits of food.
Hi, may I know the dimension of this skillet shown in the video ? TQ
Sure! This is our 10.25 inch skillet: shop.lodgemfg.com/skillets-and-covers/10-25-inch-cast-iron-skillet.asp
Lodge Cast Iron TQ. I just got mine a week back. Same as the one shown 👍
That egg is a little overcooked, brown crust is on it. The pan might be a little hot IMO. I do LOVE cast iron however.
that brown crust is the best part lol
Do pancakes!!!!
Mmmmmmm pancakes. Dang it now i have to learn how to do pancakes in my cast iron pan. Lol
They don't make them like they used to unless you're talking about Lodge Cast Iron. These things have the same quality of they're 2 years old or a hundred
Not exactly. Old Lodges had the smooth surface and sides, the new ones look like a gravel road inside.
Interesting black residues on food.... 0:43 For example preparing food in German "Karl Kruger Rustica" cast irons food never changes typical color. Any suggestions?
thats pepper dude
^my sides. 😂😂
cast iron color is not black
0:35
Nope but black pepper tends to be black
Hey Lodge...you forgot to show the eggs stuck to the pan with the yolks broke.
Hahaha...learn how to cook!
I have 3 Lodge pans, none stick because I know how to use irons.
I've never found a problem with broken yolks, they slide off just fine off of my Lodge.
I have to be more careful flipping eggs...
I bought one and my eggs got totally stuck!! I ll try again following the video as it is the first time I use a skillet..
Did you season it before you cooked with it? Cast irons need to be seasoned well by putting a light layer of oil and heating it in the oven. If they're not, food can stick to them like what you described
Food will stick to cast iron for a few reasons. The most common reason is that the pan is too hot. Since cast iron retains heat much better than other types of cookware, you generally don't need to use as high a heat setting as you normally would with, say, stainless steel or aluminum cookware.
Another thing we recommend is to preheat your cast iron skillet for a good 4-5 minutes before adding any food. Since cast iron takes a little longer to heat up, this will ensure that the skillet is evenly heated before you add your food. You may need to turn the heat down slightly after you preheat your pan, since cast iron will continue to absorb heat as it sits on the burner.
And the last tip is to add oil or butter to your hot skillet before adding your food. This will lessen sticking. The more you use your pan, the slicker the surface will become. Please let us know if you have more questions!
I will make my eggs much better ! I seriously just need to know can you make eggs in cast iron skillets ? I am so tired of buying Paula Dean Rachel Ray and any other fancy skillet pots and pans just to have my tacky ass family scratch and burn up the inside and out of my pots ! I wanna see if they can destroy cast iron 🤔
don't worry, they'll manage to ruin your cast iron too :)
Ben Margolin Wow Smh!
Cast iron is easy to temporarily screw up. You can get food stuck in it, scrub the seasoning off, soak it until it rusts, etc. But unlike Teflon coated crap, these problems are usually fixable if you have some oil and patience. When you scrape the Teflon off of your nonstick plans, you have no recourse but to toss them.
And use a one hundred year old Wagner CI pan. LOL
This pan is way too hot in my opinion. I’ll put my pan on low for a few minutes and the butter will melt without sizzling. The egg then has a nice even white color with a little crispiness on the edges and the yolk is fully gooey. At this point I’ll even turn the heat off. When the egg is less runny on the top, then I flip.
You left out the part about smoothing out the finish because Lodge doesn't so they can cut costs.
❤🍳🍳☕
It literally says in the instruction to not heat up the pan dry.
What instructions?
Oh, so you cook an egg with Lodge Cast Iron exactly the same way you cook an egg anywhere else? Got it.
***** Obviously sarcasm but I'm amazed over the controversy online about cooking an egg.
ieliles No controversy...but the video description clearly says that cast iron -- wait, LODGE cast iron has proven to be the best tool for the task of frying an egg. And the video does absolutely nothing to show that. All I got out of this video was that "Lodge makes cast iron pans that are perfectly capable of frying an egg in the exact same way that any other pan fries an egg."
ieliles And yes, mostly sarcasm.
Too many retards think the surface matters when it does not
Not so, back in the 1800's or early 1900's Lodge created the "Egg" logo suggesting you can cook an egg in cast iron which was unheard of back then. From thereon, the logo remained and lots of other cast iron manufacturers came into the market. Of course, this was all way BEFORE there was anything developed with the name Teflon, Durastone, Silverstone etc. Eliminate all the NON-stick devices from the list of accessible skillets then think about how you would fry an egg without those conveniences back in the day.
Total BS I followed the directions to a T I got an egg that stuck to skillet so bad I had to use an SOS pad to get it out. Then scrubbed it until that damn rough finish from the factory was gone. Then seasoned the skillet the old school way! I was so ticked off! I have older tried and true cast iron that I've never had a problem with.
What's the old school way?
It never work for me 🙄
way too hot
How to cook an egg with Griswold: Crack egg into pan and be amazed. Seriously Lodge, those pebbly unfinished pans of yours don't hold a candle to the old stuff. Why not step up your game?
I called Lodge and asked them that very thing only yesterday. They said that they no longer tool the inside of their pans because 1-they no longer have the machine that does it. And 2- it's cheaper to do it this way. Personally, I have not found this to be a huge issue. You need to take some time to season it REALLY WELL and the rougher surface actually aides in locking down the seasoning.
The pebbly surface helps to hold the oils and give the nonstick quality. Machine it perfectly smooth and you lose a good bit of that, still good though. Machining will tend to close the pores which hold the oil.
You need to learn how to cook with cast iron then. My modern lodge is as non stick as my Griswolds, Wagners, BSR, CHF, 1930s Lodge, Volrath, and MSR. Seriously. They all work the same properly seasoned. The surface does not matter if you know how to use CI. My only gripe with modern Lodge is the weight.
Jere V. I only use antiques on my channel but I did do the lodge logic skillets in the beginning till I decided to pull out some of my cast-iron cookware that I restore as a hobby. A lot of people don’t know that lodge was created in 1896 and all my fans are lodge except for the Wagner deep fryer I have been using lately. My friend is 10 years older than me and he thought there were only three American brands. Made in the USA, Wagner, and Griswald. When actually all three brands lodge, Wagner, and Griswold, And also BSR have skillets with made in the USA stamped on them. There is a reason for that but so much bad information on cast-iron and especially how to season them is spread around. The nonstick cast-iron video of mind that you see in the suggested videos next to this one, is an antique unmarked Lodge.I have many different types of antique American cast-iron, and all for brands above are equal and smoothness and quality. Most people prefer Griswold because that is with the Joneses preferred back in the day and word-of-mouth advertising is everything. I love them all but I have cast-iron fever! Ha ha
You lost me at the flip.
Wasn't very helpful tbh
you burnt the eggs badly
No they didn't
Totally the wrong way to fry an egg. You never bring the egg to the heat, you bring the heat to the egg. Skillet on low, eggs in skillet, then slowly raise your temp. Fried eggs should never turn out brown. It takes a little longer, but results in a much better egg.
That's true. But you can't do that on a cast iron skillet. The eggs will stick.
The brown crispy parts? Those are the best parts!
I prefer eggs basted in water. No brown anyplace, perfectly white whites and pink yolk when it's done.
I would like to say that my eggs are brown and you can lick them
Oh woweeee, are you a world class chef or something? Jesus, I would have never known that I was fucking my eggs up all this time. This is life changing. To think that all I needed to unfuck my entire cooking game/life was one pretentious bitch in the comments of a RUclips video.