*Slightly cautious victory dance*
Jul. 26th, 2012 11:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
roadrunnertwiceOkay. I honestly feel a bit guilty about sharing this, because it doesn't make any damn sense and I have no theoretical framework for it. This is an accidental discovery that I have no deeper information about. But. I think I might have found the proverbial One Weird Trick for making perfect fried eggs on cast iron.
Make sure the eggs have sat out of the fridge for a little bit, get the pan hot; make sure it's got a very thin film of oil in it. Right? Throw in about a quarter-teaspoon of lemon or lime juice and spread it around with the spatula. Watch out for hot oil splashes. Then crack the eggs in there.
I've struggled with getting non-busted fried eggs off an iron pan for like five years now, and just stumbled on this when I was doing an egg after some lemony string beans. I've reproduced it like four times now. The eggs flip easily, are better at resisting yolk breakage, and have just the right texture inside and out. I don't see any good reason why that should be the case, but there it is. Use this power for good. Holler if you can explain why this isn't a magic spell.
Make sure the eggs have sat out of the fridge for a little bit, get the pan hot; make sure it's got a very thin film of oil in it. Right? Throw in about a quarter-teaspoon of lemon or lime juice and spread it around with the spatula. Watch out for hot oil splashes. Then crack the eggs in there.
I've struggled with getting non-busted fried eggs off an iron pan for like five years now, and just stumbled on this when I was doing an egg after some lemony string beans. I've reproduced it like four times now. The eggs flip easily, are better at resisting yolk breakage, and have just the right texture inside and out. I don't see any good reason why that should be the case, but there it is. Use this power for good. Holler if you can explain why this isn't a magic spell.
Up In Your Hoodoo, Explainin' It
Date: 2012-07-27 08:11 pm (UTC)So I am guessing that the layer of acid is cooking the bottom part of the eggs faster than metal or oil alone would, forming a firm surface for moving around, flipping, whathaveyou.
...
SCIENCE!
Re: Up In Your Hoodoo, Explainin' It
Date: 2012-07-27 09:02 pm (UTC)Re: Up In Your Hoodoo, Explainin' It
Date: 2012-07-28 04:05 am (UTC)