Cooking Eggs In Cast Iron

BY DAVID GREENWELL

We generally associate the words “comfort food” with dinner dishes like meatloaf, chicken pot pie, and the like – dishes that warm up our insides on a chilly fall or winter night. But to me, there is no more comforting food than some relaxed, spring, weekend morning breakfast coming out of a cast iron skillet. You truly cannot get the sear, heat retention, and caramelization from any other utensil.

One of my personal favorite dishes to cook in cast iron is fried eggs. And with the warm spring weather finally here, it’s a great time to visit local farmers markets where you can grab fresh eggs that are perfect for this delicious morning dish.

Cooking eggs in a cast iron skillet allows for their edges to get so wonderfully crispy, and the caramelization provides a richness not found when using Teflon. I know we are conditioned in this technological time to only cook eggs in a pan coated with some form of non-stick surface – and it may seem daunting to face the possibility of their sticking. But dare yourself to dig Grandma’s cast iron skillet out of the back of your cupboard and use it for your Saturday morning egg entrée … I have a sneaking suspicion that you’ll be glad you did.

To read the full story, and the rest of the spring issue of CIRCA Magazine, click on the digital edition below.