Is there a trick to making scrambled eggs, or eggs in general, in your iron skillet and keeping them from sticking?
I have three iron skillets that I use fairly often. I know what seasoning is. I can get them to where they look like a wet glass inside. However, it seems that whenever I make eggs they stick. They stick, unless, I literally float the eggs on about 2 tablespoons of butter.
Is there some trick I'm missing? Is my skillet too hot?
We have a older stove with cast iron plate type burners. They get very hot, very fast.
Wilco, what do you say buddy?