Home Forums Hunting & Shooting Hunter's Campfire Cast Iron Skillet

For those in the know, they are not over easy, nor sunny side the way I learned it.

Those were cooked in the grease from the bacon (or oil if it was the sausage day eggs), with the meat removed from the pan and the hot grease spooned over the tops, while the edges get all crispy...............as it only proper for a good egg.

The way I learned it, over easy involves flipping and sunny side usually involves placing a cover over the pan so the tops of the whites cook.

I'm not fussy, I can eat them with runny whites, as I usually like them when eating poached eggs or soft boiled. My wife hates them that way.

For me, over easy is overcooked.

You don't deserve an egg if you like them overcooked.

It's a smiteable offense.

Regular tub of Crisco , very light coat on a warm skillet it spreads easier. Turn it upside down In a 450-475 degree oven for an hour. When the hour is up cut the oven off and let it cool. Used to restore and sell cast iron as a hobby

Regular tub of Crisco , very light coat on a warm skillet it spreads easier. Turn it upside down In a 450-475 degree oven for an hour. When the hour is up cut the oven off and let it cool. Used to restore and sell cast iron as a hobby

I made them again today in exactly the same way, but this time made sure to take a shot after splitting them open, for the doubters.

How they land in the plate when they are slid from the pan is random. In the previous shot, one happened to land with what had been the sunny side facing up. In this shot, they happened to both land with what had been the sunny side facing down, but they were cooked in exactly the same way, for the exact same amount of time, at exactly the same heat. My formula never varies.

Right after sliding them into the plate from the cast iron skillet:



Right after slicing them down the middle:



Perfect over-easy every time.

Did you drop 'em on the floor? My eggs don't have black spots.

LOL. That's what happens when you cook bacon first, and eggs second.

Those are some fine looking fried eggs, Hawkeye. Cooked just the way they should be.

Thanks. I get enough practice, LOL. I pretty much make them every morning, and have for as long as I can remember. It's just not really breakfast without a couple of eggs.

I remember my vacation in Italy, and no one there ever heard of eggs for breakfast. Drove me crazy. Breakfast there was cold cuts and pastry.

Damn! Beautiful job and awesome collection.

Those are some fine looking fried eggs, Hawkeye. Cooked just the way they should be.

Use the spray cans of PAM from Sam's Club for seasoning... 2 cans' for about $6. Never wash, sits covered on the stove top ready for use continually. Both a 2-burner griddle on one side and a 12" skillet on the other. Nothing better than cornmeal hot cakes fried in bacon grease topped with maple syrup, a pound of bacon, and a half dozen sunny side up eggs.


Phil