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Because we have our own hens, we get to eat sumptuous eggs almost any time we want. If the weather is extremely hot or cold the older hens don’t lay so well so every now and then our egg supply runs dry. As I type this the Tucson highs have been hovering around 100 degrees F. Our young hens have just started laying and their bodies are full of vigor and eggs. We’re getting an egg a day from each of them.

When I first started cooking with cast iron, my husband suggested Huevos Tortalitas (made with an over-easy egg and leftovers of my Pamelita’s Tortalita Soup.) I was taken aback. I did not know how to cook an over-easy egg on cast iron. How much oil would I use? Would it cook the same as an over-easy egg in stainless steel? (I hoped it would be better than in stainless steel. I always had to use so much oil and hope for the best with that cookware.)

As I recall, my first cast iron over easy-eggs may not have turned out as well as they do now. That was a long time ago, but my recollection is that my pans were pretty new and hadn’t been used much. They hadn’t gotten a chance to get much of a seasoning. That combined with me not wanting to use much oil, the eggs just weren’t too pretty.

Now that my pans are well used and well seasoned I don’t need much oil. My recommendation is if your pans are new, put more oil than you see me use in the video. Once your pan has more seasoning you can decrease the amount of oil you use. Also, if you have the good fortune to be starting with a well-seasoned pan, you may still want to use a bit more oil until you perfect your egg flipping technique. Flipping and frying is probably always easier with a bit more oil.


INGREDIENTS:

One fresh Egg
Avocado Oil

DIRECTIONS:
Heat the griddle and oil so that a few drops of water dripped onto the griddle sizzle, but not so hot that the oil smokes. Break the egg onto the griddle trying not to break the yolk.

Once the egg white is opaque and the bottom is firm, flip the egg over, trying to keep the yolk intact. Allow to cook until the new bottom of the egg is firm but the yolk is still runny.

For over-medium or fried eggs, cook until the yolk is the desired firmness. When I make fried eggs I break the yolk when I am first breaking the egg onto the pan. That is simply a personal preference.

Serve warm.

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Over-Easy Egg

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