Hi Nate. Sorry to hear that. Make sure your skillet is well seasoned. I once had one that wasn't seasoned well or had lost its seasoning and everything stuck. Please let me know ho your next try goes. Thanks so much for watching.
Make sure to pre heat the pan 4 minutes or so on med low, then add the butter, then the eggs..temperature control is hard to learn at 1st, but once you get that down, your good!!
So glad I came across this video. Got a new cast iron and totally mangled my eggs....tried again with the tempature down very low and worked like magic.
Love my cast iron. A bit of butter and I have never had eggs stick ever. Cook perfectly and evenly. Perfect eggs. After I use my skillet I add a tiny bit of water and pour it into the sink and wipe it out sometimes because of the steam lifts to particles to surface it is completely clean when the heat evaporates the water. Easy peazy
@@RICHARDINTHEKITCHEN you are welcome. i am recently empty nesting and found a smaller skillet at the flea market a few weeks ago and I immediately cleaned and seasoned and I have been using it daily. Just the right size for a strip of steak with sliced onion and cilantro and a corn tortilla to cook side by side. I have had a fat steak taco every day this week for brunch. Last night used the same skillet and cooked a scrambled egg and a egg and milk dipped oatmeal beead sliced in 2 halves side by side w just a tsp of butter It cooked wonderfully even with no sticking. I poured a 8th of a cup of water in steaming the particles up and poured it into the sink and the pan dried with just a slight oil film. Love love love.
Cool. I have so much cast iron of different sizes. I have always used Lodge, but a friend told me about another brand named Victoria. I got 10" from Macy's and I absolutely love it more than all my other Lodge's. If you get a chance, you should get one. It was on sale for $30. Amazon has it for 24.99.
I know this video is at least a year old but I want to add one more additional tip. Let your eggs come up to room temperature before cooking. Either set them out of the refrigerator for an hour or so or place them in a bowl of hot/warm tap water for a few minutes. This tip helps with just about anything you want to cook. Don't add cold food to the pan. 😊
Does it matter if you take the eggs straight from the cold fridge, & and try to fry it, will it up the chances of it sticking instead of room temperature eggs
Not really. The sticking happens when there's not enough fat in the skillet. I have let my eggs set out a bit before frying, but not always. The only thing about adding eggs straight from the frudge is it can lower the temp of your skillet, taking longer to cook them. But an advantage of using cold eggs is they are less likely to over cook. Thanks for watching.
Hello, thank you for the video. We will try next time. We probably used too high of heat and not enough oil. We will use butter next time. One question; we just bought a three pack of lodge brand skillets. Are they seasoned well enough when new? We tried eggs in it first.
Thanks for watching. Yeah. High heat makes it difficult when cooking eggs. I screwed up plenty in my day. lol. I have mostly Lodge. Yes they are pre-seasoned enough for good results. But what I started doing with a new skillet is to wash good with light dish washing liquid (just a drop is enough) in hot water and hand dry then stove dry on medium heat until thoroughly dry. I pre-heat the oven on 400F then apply a light coat of either lard or canola oil all over the skillet inside and out. Place upside down on the middle rack of the oven for about 1 hour. After that turn off the heat and let it cool completely on its own in the oven without taking it out until completely cooled. This just adds another layer of seasoning better than out of the box. It sounds like alot of work, but really not. Let me refer you to another channel who knows everything about cooking and taking care of cast iron. Mike at Mr. Cast Iron is great. I learned alot over the years. Good luck!
Great! The only other one's I have are Lodge of different sizes. I've had them a long time and all are slick as ice. Took alot of cooking to get them there. Thanks so much for watching.
Richard, very nice tips on the cast iron skillet, I can't eat only 2 eggs, lol, at least 6, I like sunny side up/over easy, if the other I like what we call here scrambled wet, just barely done & 6 again appx. out of the carton
Sometimes I get in a hurry and just don't turn the pan down. This is like my number one reason my eggs stick. Not a huge fan of sunny side up. But I do like the yolk runny. Normally I have no issue if I use the right amount of heat and cook the egg after my bacon
@RICHARDINTHEKITCHEN np! ijust made two eggs no stick with a half piece of cheese on top of each egg ...they were sliding just like in the video...2nd day cooking in my new iron cast skillets....my egg yesterday came out good the ones icooked this morning were sticking still had a good meal...but I didn't want the sticking saw your video...and right after icooked two eggs perfectly iwould've paid for those eggs gladly myself if a resident served em to me ...gotta remain patient with the cooking ....got it ....
I was hoping to get the eggs to not stick WITHOUT using a half a stick of butter (exaggerating to make a point). Both typed of eggs looked nauseating since they weren't cooked all the way. My goal is to have "normal", enticing, incredible eggs with slightly swirled yolks and cooked to a crusty golden brown...without sticking. 3. The scrambled eggs looked nauseating since they
Visit the channel Mr. Cast Iron. Mike can show you everything you need to learn about caring for your cast iron skillet. Feel free to ask him questions, he will respond. Hope that helps!
Medium is somewhere around 300-350F and medium low is around 200-300. Every stove will have variance. You just have be familiar with yours. If your stove has round knobs think of it as a clock. Medium would be at the 6 o'clock position and medium low would be somewhere between 6 and 9. Hope this helps and thanks for watching.
Keep in mind all stoves are different. What's medium heat for one stove might not be that for another. I always use an instant read thermometer rather than rely on the stove knobs. For eggs I always start out with the medium heat, which is around 300F then as the whites cook I tun it down to about 275 to finish. Hope this helps. Thanks for watching.
Lately my eggs have been sticking to the pan. I heat the pan, spray on Pam and pour in 12 egg whites. Ugh. Didn’t happen before when I cooked 6 eggs with a couple of yolks. A few things for me to try is to heat up the cold egg whites in the microwave and make sure my pan is at the right temperature. Wish me luck.
@TravisMcGee151 Possible reasons for that is too high heat, not enough fat for that many eggs or if using a cast iron skillet, it may need re seasoning. Thanks for watching.
Yes I can. Separate the yolks from the whites. In a nonstick pan (it's gentler than a cast iron, requires less oil, and won't risk turning them a blackish grey), heat a teaspoon or two of olive oil or butter over medium-low heat. Throw in a pinch of pepper flakes, and then once they start to dance and sizzle, add in your egg whites. Thanks for watching.
I bet if he flipped he would get some sticking so the just add water is genius except it could water down some of the flavor and seasoning. The part about not scrambling the eggs most people who make scrambled eggs scramble the egg in the pan while it cooks so that is where I run into that layer of food that sticks because otherwise I have to settle for semi scramble. But all in all this is good advice.
I actually tried the scrambling of the egg before dropping it on the pan before I would just mix the egg as it cooked. It helped in that my pan only stuck in the middle area and only from initial contact as the eggs cooked they were less likely to stick I guess an old dog like me can still learn and adapt@@RICHARDINTHEKITCHEN
The only time I have ever used dish soap on my cast iron is after bringing it home after purchase just to clean off any manufacturing oils. I have never used soap since. It's not necessary. If the skillet is well seasoned you shouldn't have to use soap. Many say some dish soaps damage the seasoning while some say it doesn't if just a drop or two is used. I've never had an issue getting it clean without soap. Here's what I do: When I remove my food, and while the skillet is super hot, I rinse in real hot water. It'll steam like crazy which removes any food, grease etc. Then I wipe it dry and put back on a medium heat burner and let it dry completely before wiping it with a little oil all over. If by chance you have any stuck on food that didn't come off after rinsing, you can add water to the skillet and put on a high burner and bring to a boil. That will break up any stuck on food. Hope this helps. Thanks for watching.
@@RICHARDINTHEKITCHEN I was looking for tips and tricks as I’m new to this awesome cast iron. Did some eggs last night and I think I’ve just about got my pans seasoned to my liking! No sticky eggs. Mmmm
Sorry to hear that. There are a few possible reasons why. Either your skillet is not well seasoned, the heat was too high and/or not enough fat used. Thanks for watching.
If your skillet is well seasoned, the likely culprit is the heat was too high. Too high heat cooks the eggs too fast and the eggs release its proteins forming a bond to the pan surface if it's too hot. Another thing to consider is that not all stoves are created equally. Sometimes it's knob controls faulty heating elements. I used to have the same issue. It seemed no mater what I did, they still stuck. I learned this method from a restaurant chef friend. Hope you give it another try. Thanks again!
Didn’t work. I did all the steps perfectly and still stuck. Seasoned, cooked with plenty of butter, 280°F, didn’t stir, let egg whites cook. Still came out looking like a horror movie
Other reasons why they would still stick is an unproperly seasoned or non-stick cast iron or other skillet and heat control. For eggs, if the heat is too high, they will tend to stick more. Another thing to remember is all stoves are not considered equal. They differ. What would be medium on mine might be different on someone else's. I would suggest you try again with a well seasoned skillet and lower heat. Let me know how it comes out. Thanks again.
Oh all that fat is not healthy😮 a no no. I spreaded some butter with a paper towel like I always do for health reasons. Pan was med low. I'll stay with my non stick starfrit pan thank you.
Tried cooking eggs on a cast iron skillet today. Epic fail. Came to RUclips to see what I did wrong. Awesome video. Ill try again tomorrow morning. 🤞
Hi Nate. Sorry to hear that. Make sure your skillet is well seasoned. I once had one that wasn't seasoned well or had lost its seasoning and everything stuck. Please let me know ho your next try goes. Thanks so much for watching.
Hey Nate. How'd the your 2nd attempt work out?
Make sure to pre heat the pan 4 minutes or so on med low, then add the butter, then the eggs..temperature control is hard to learn at 1st, but once you get that down, your good!!
@@RICHARDINTHEKITCHEN I'm going to attempt it again Thursday morning. Wish me luck. How much bacon grease do you recommend? I was thinking a teaspoon?
Great! Good luck. About a tablespoon.
So glad I came across this video. Got a new cast iron and totally mangled my eggs....tried again with the tempature down very low and worked like magic.
Great! Glad it worked. Thanks for watching and letting me know.
gotta be one of the best how to's i've ever seen. thank you 👍
Thanks so much for watching and commenting.
I use the same Victoria skillet! Thanks for the informative video.
You're most welcome. Thanks for watching and taking time to comment.
Thank you for this video. I'm new to cooking with a cast iron skillet and I'm still learning from these types of videos.
You’re welcome. Thanks for watching. I might suggest you watch videos by Mr cast iron. Mike knows everything about cooking in cast iron.
Thank you. I will.
I just tried your method for eggs, it works, thanks.
I had mine too high in the past.
Great! Thanks for watching.
Thank you very much just tried this. It worked perfectly! Great tip with the steam
Glad it helped! Thanks for watching and for letting me know.
Thank you I’ve been trying to cook eggs in my skillet for so long this video helped a lot
Great! Glad it helped. Thanks for watching.
Best egg video ever
Thanks so much for watching.
Straight to the point and I like it. Subs 👍
Thanks so much for watching, subbing and taking time to comment.
I pour the remaining butter on the toast. No waste at all. Thank you for the tips.
I do that too. It's great! The more fat, the better! lol. Thanks so much for watching.
Love my cast iron. A bit of butter and I have never had eggs stick ever. Cook perfectly and evenly. Perfect eggs. After I use my skillet I add a tiny bit of water and pour it into the sink and wipe it out sometimes because of the steam lifts to particles to surface it is completely clean when the heat evaporates the water. Easy peazy
Yeah. I love mine too. Thanks for watching.
@@RICHARDINTHEKITCHEN you are welcome. i am recently empty nesting and found a smaller skillet at the flea market a few weeks ago and I immediately cleaned and seasoned and I have been using it daily. Just the right size for a strip of steak with sliced onion and cilantro and a corn tortilla to cook side by side. I have had a fat steak taco every day this week for brunch. Last night used the same skillet and cooked a scrambled egg and a egg and milk dipped oatmeal beead sliced in 2 halves side by side w just a tsp of butter It cooked wonderfully even with no sticking. I poured a 8th of a cup of water in steaming the particles up and poured it into the sink and the pan dried with just a slight oil film. Love love love.
Cool. I have so much cast iron of different sizes. I have always used Lodge, but a friend told me about another brand named Victoria. I got 10" from Macy's and I absolutely love it more than all my other Lodge's. If you get a chance, you should get one. It was on sale for $30. Amazon has it for 24.99.
I have a vintage cast iron skillet with a machined surface. It is amazing... Great post
Very cool! Thanks for watching.
Great tips Richard for cast iron cooking.
Thanks so much Larry.
Thank you sir. Well done. Have a great day
Yw. Thanks for watching. You too.
I know this video is at least a year old but I want to add one more additional tip. Let your eggs come up to room temperature before cooking. Either set them out of the refrigerator for an hour or so or place them in a bowl of hot/warm tap water for a few minutes. This tip helps with just about anything you want to cook. Don't add cold food to the pan. 😊
Thanks for the tip and for watching.
Thanks for the tips!
Yessir. Thanks for watching.
Does it matter if you take the eggs straight from the cold fridge, & and try to fry it, will it up the chances of it sticking instead of room temperature eggs
Not really. The sticking happens when there's not enough fat in the skillet. I have let my eggs set out a bit before frying, but not always. The only thing about adding eggs straight from the frudge is it can lower the temp of your skillet, taking longer to cook them. But an advantage of using cold eggs is they are less likely to over cook. Thanks for watching.
Brilliant thank you
You’re welcome! Thanks for watching.
Hello, thank you for the video. We will try next time. We probably used too high of heat and not enough oil. We will use butter next time. One question; we just bought a three pack of lodge brand skillets. Are they seasoned well enough when new? We tried eggs in it first.
Thanks for watching. Yeah. High heat makes it difficult when cooking eggs. I screwed up plenty in my day. lol. I have mostly Lodge. Yes they are pre-seasoned enough for good results. But what I started doing with a new skillet is to wash good with light dish washing liquid (just a drop is enough) in hot water and hand dry then stove dry on medium heat until thoroughly dry. I pre-heat the oven on 400F then apply a light coat of either lard or canola oil all over the skillet inside and out. Place upside down on the middle rack of the oven for about 1 hour. After that turn off the heat and let it cool completely on its own in the oven without taking it out until completely cooled. This just adds another layer of seasoning better than out of the box. It sounds like alot of work, but really not. Let me refer you to another channel who knows everything about cooking and taking care of cast iron. Mike at Mr. Cast Iron is great. I learned alot over the years. Good luck!
@@RICHARDINTHEKITCHEN thank you!
Yw
Seasoning is the main thing. I have 2 antique griswolds and an antique wagnerware skillet. Smooth surface of them old timers is great too
Great! The only other one's I have are Lodge of different sizes. I've had them a long time and all are slick as ice. Took alot of cooking to get them there. Thanks so much for watching.
Thank you! I’ve learned alot from Mr. cast iron!
Yeah. Me too. Mike is great! Thanks so much for watching.
Thank you!
Sweet and shorts. Thank you very much.
Glad you like them! Thanks for watching.
I have a small cast iron 8in for eggs. A 10 inch one for small meats and a 12in for my steaks and pork chops
I have several as well. Thanks so much for watching.
Excellent!
Thanks for watching.
Brilliant! thanks
You're welcome! Thanks so much for watching and taking time to comment.
Thanks so much my friend.
You’re so welcome.
Richard, very nice tips on the cast iron skillet, I can't eat only 2 eggs, lol, at least 6, I like sunny side up/over easy, if the other I like what we call here scrambled wet, just barely done & 6 again appx. out of the carton
Thanks Steve
@@RICHARDINTHEKITCHEN you are most welcome pal, you & ol' Tucker have a good evening
I pretty much only use my cast iron pans for meats and chicken now. I have a separate pan for eggs.
Yeah. I have so many pans for different foods. Thanks so much for watching.
Keep a cast iron pan for eggs only. You will learn perfection. Seen a pro frycook doing that.
Sometimes I get in a hurry and just don't turn the pan down. This is like my number one reason my eggs stick. Not a huge fan of sunny side up. But I do like the yolk runny. Normally I have no issue if I use the right amount of heat and cook the egg after my bacon
Right. Thanks for watching.
What temperature should the surface be?
Medium heat around 225-325 works well. Thanks for watching.
@@RICHARDINTHEKITCHEN thanks for the quick response !!! Great tips !!! 👍
@ManuelKorrigan You’re welcome.
Add a thin layer of vegetable oil before the butter and this will keep the butter from burning.
Good stuff thx!
@@yizzoManolo Thanks for watching.
@RICHARDINTHEKITCHEN np! ijust made two eggs no stick with a half piece of cheese on top of each egg ...they were sliding just like in the video...2nd day cooking in my new iron cast skillets....my egg yesterday came out good the ones icooked this morning were sticking still had a good meal...but I didn't want the sticking saw your video...and right after icooked two eggs perfectly iwould've paid for those eggs gladly myself if a resident served em to me ...gotta remain patient with the cooking ....got it ....
@yizzoManolo Great. Thanks for watching.
Thank you tried multiple videos did what they said and it kept happening no one said not to move the scrambled eggs around fixed the problem.
Great! Thanks for watching.
I was hoping to get the eggs to not stick WITHOUT using a half a stick of butter (exaggerating to make a point).
Both typed of eggs looked nauseating since they weren't cooked all the way.
My goal is to have "normal", enticing, incredible eggs with slightly swirled yolks and cooked to a crusty golden brown...without sticking.
3. The scrambled eggs looked nauseating since they
It’s more about a well seasoned skillet, heat control and enough fat. You don’t have to use the amount of butter as I did. Thanks for watching.
@@RICHARDINTHEKITCHENWow.... You are QUICK to respond. Ok great. I have to learn about seasoning and maintenance. Thanks.
Visit the channel Mr. Cast Iron. Mike can show you everything you need to learn about caring for your cast iron skillet. Feel free to ask him questions, he will respond. Hope that helps!
What temperature is medium to medium low?
Medium is somewhere around 300-350F and medium low is around 200-300. Every stove will have variance. You just have be familiar with yours. If your stove has round knobs think of it as a clock. Medium would be at the 6 o'clock position and medium low would be somewhere between 6 and 9. Hope this helps and thanks for watching.
@@RICHARDINTHEKITCHEN I have an infrared thermometer, so the numbers were exactly what I was looking for. Thanks!
regarding seasoning the pan with oil; even though you wipe most of it off, wouldn't the remaining oil go rancid?
Not unless the heat is too high and the oil hits its maximum smoke point. In this case, no. It wouldn’t. Thanks so much for watching.
Great looking eggs, Richard! And thanks for the shoutout too, my friend!!
Thanks. You bet.
What might the actual skillet temp be for those of us with temperature meter readers 300F ?
Great vid!
Keep in mind all stoves are different. What's medium heat for one stove might not be that for another. I always use an instant read thermometer rather than rely on the stove knobs. For eggs I always start out with the medium heat, which is around 300F then as the whites cook I tun it down to about 275 to finish. Hope this helps. Thanks for watching.
thanks
Thanks so much.
the accent is pure
Yup. Thanks for watchng.
Pro tip: The only thing that made my eggs not stick was to preheat before adding butter/fat
Cool. Thanks for watching.
I go for 350 F.
Lately my eggs have been sticking to the pan. I heat the pan, spray on Pam and pour in 12 egg whites. Ugh. Didn’t happen before when I cooked 6 eggs with a couple of yolks. A few things for me to try is to heat up the cold egg whites in the microwave and make sure my pan is at the right temperature. Wish me luck.
@TravisMcGee151 Possible reasons for that is too high heat, not enough fat for that many eggs or if using a cast iron skillet, it may need re seasoning. Thanks for watching.
Can you make a comment on just cooking egg whites. Thanks
Yes I can. Separate the yolks from the whites. In a nonstick pan (it's gentler than a cast iron, requires less oil, and won't risk turning them a blackish grey), heat a teaspoon or two of olive oil or butter over medium-low heat. Throw in a pinch of pepper flakes, and then once they start to dance and sizzle, add in your egg whites. Thanks for watching.
Thank u
Thanks for watching.
I bet if he flipped he would get some sticking so the just add water is genius except it could water down some of the flavor and seasoning. The part about not scrambling the eggs most people who make scrambled eggs scramble the egg in the pan while it cooks so that is where I run into that layer of food that sticks because otherwise I have to settle for semi scramble. But all in all this is good advice.
Thanks for watching. I appreciate it.
I actually tried the scrambling of the egg before dropping it on the pan before I would just mix the egg as it cooked. It helped in that my pan only stuck in the middle area and only from initial contact as the eggs cooked they were less likely to stick I guess an old dog like me can still learn and adapt@@RICHARDINTHEKITCHEN
Don't you need to wash it with dish soap after?
The only time I have ever used dish soap on my cast iron is after bringing it home after purchase just to clean off any manufacturing oils. I have never used soap since. It's not necessary. If the skillet is well seasoned you shouldn't have to use soap. Many say some dish soaps damage the seasoning while some say it doesn't if just a drop or two is used. I've never had an issue getting it clean without soap. Here's what I do: When I remove my food, and while the skillet is super hot, I rinse in real hot water. It'll steam like crazy which removes any food, grease etc. Then I wipe it dry and put back on a medium heat burner and let it dry completely before wiping it with a little oil all over. If by chance you have any stuck on food that didn't come off after rinsing, you can add water to the skillet and put on a high burner and bring to a boil. That will break up any stuck on food. Hope this helps. Thanks for watching.
I about cringed as I saw that paper towel soak up that lovely anti stick solution lol
Lol. Thanks for watching.
@@RICHARDINTHEKITCHEN I was looking for tips and tricks as I’m new to this awesome cast iron. Did some eggs last night and I think I’ve just about got my pans seasoned to my liking! No sticky eggs. Mmmm
Great. Good to hear. Thanks so much for watching.
So that’s the trick…lots of butter👌
Not necessarily butter. Any fat will work like oil or bacon fat. Thanks for watching.
thats literally what i did and the stuck like crazy
Sorry to hear that. There are a few possible reasons why. Either your skillet is not well seasoned, the heat was too high and/or not enough fat used. Thanks for watching.
If your skillet is well seasoned, the likely culprit is the heat was too high. Too high heat cooks the eggs too fast and the eggs release its proteins forming a bond to the pan surface if it's too hot. Another thing to consider is that not all stoves are created equally. Sometimes it's knob controls faulty heating elements. I used to have the same issue. It seemed no mater what I did, they still stuck. I learned this method from a restaurant chef friend. Hope you give it another try. Thanks again!
Didn’t work. I did all the steps perfectly and still stuck. Seasoned, cooked with plenty of butter, 280°F, didn’t stir, let egg whites cook.
Still came out looking like a horror movie
What kind of skillet were you using?
Other reasons why they would still stick is an unproperly seasoned or non-stick cast iron or other skillet and heat control. For eggs, if the heat is too high, they will tend to stick more. Another thing to remember is all stoves are not considered equal. They differ. What would be medium on mine might be different on someone else's. I would suggest you try again with a well seasoned skillet and lower heat. Let me know how it comes out. Thanks again.
What a headache. Same for me. Takes me 10 minutes to clean. UGh
The only other possibility is too high heat. Sorry it didn’t work for you. Thanks for watching. You might experiment with lower heat.
no matter the pan I use the secret is always having enough fat. any time I use too little fat whether it is cast iron or any other pan my eggs stick
I agree. Thanks for watching.
So basically put a shit ton of butter to add unwanted calories in your food!
i do not add much butter and i sometimes use a tiny bit of olive oil instead but I use my cast iron skillets all the time so they are well seasoned
Not enough butter
LOL. I know right? Thanks for watching.
Use butter 👍
Thanks for watching.
No, no, my eggs don't stick in my cast iron skillet.
Oh all that fat is not healthy😮 a no no. I spreaded some butter with a paper towel like I always do for health reasons. Pan was med low. I'll stay with my non stick starfrit pan thank you.
Thanks for watching.
I have a field skillet that ive cooked in for 3 years and i can cook a egg on high heat without sticking just 1 tablespoon of butter
Great! Thanks for watching.
Just want to comment that you should never mix oil and water in a stove. Extremely hazardous.
That's true, but I did not use oil in this recipe. Butter is not the same thing and you can mix water with butter with no issues. Thanks for watching.
Tendency = Tennessee. 😅
Lol. Thanks for watching.
That’s a lot of butter.
2 tbsps. Thanks for watching.
I’ve been making eggs for a lifetime just get a nonstick pan and spray with olive oil and season with Vegeta season. Thank me later!
Thanks for watching.