To: Stanwood_Dave
I do have a cast-iron skillet, well-seasoned from use. The problem is keeping the egg shaped properly. Those round metal egg molds DON’T work....at least, they don’t work for me.
46 posted on
10/29/2015 10:26:07 AM PDT by
hoagy62
(Only one solution left.....)
To: hoagy62
Those round metal egg molds DON’T work....at least, they don’t work for me. The key is having the griddle or pan hot enough that the egg bottom flashes as soon as it hits the pan. That seals the bottom of the mold so the white doesn't leak out.
53 posted on
10/29/2015 10:37:49 AM PDT by
commish
(The takers rule. Time to implement the triple G plan - GOD, GUNS, & GOLD)
To: hoagy62
You have 2 (two) choice(s) when using the metal egg molds. Use either butter (Using a knife / spatula coat the inside of the ring, or just spray with PAM (Non-stick.)
I've tried being lazy, and just put a slice of butter before the egg, DOESN'T work! At least for me, I'm using one of those square Teflon / aluminum flat pans, when using the egg mold(s). Personally I prefer the butter method because of taste.
84 posted on
10/29/2015 8:09:07 PM PDT by
Stanwood_Dave
("Testilying." Cop's don't lie, they just Testily{ing} as taught in their respected Police Academy.)
To: hoagy62
Why not just go with the rough fried egg edges?
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