Stop the Stuck Egg Problems Perfect Fried Eggs in Cast Iron for 50 Years The Pioneer Way

📖 I finally wrote down what my mother never would — the whole of it, every method on this channel, in one place: https://bonniebowmanrecipes.com/ I pull up a chair and give you the 12 things that stop an egg sticking in cast iron, none of which anybody ever wrote down. I am eighty-two, and I learned every one of them at my mother's elbow in the valley, where an egg was counted before it was ever spent and a torn one was a supper somebody did not get. One of them I have done the same way for fifty years and never once set out in order for a living soul. It is the thing I do with the butter, and it is the reason an egg comes out of my pan whole every morning while yours tears on the turner. My own daughter has asked me twice and I bit my tongue on it both times. Until now. These were never RECIPES. They were the ORDER a thing had to be done in, and most of it went into the ground with the women who held it. Today I count down all 12 of them — the whole of it, in order, down to the one I would not rightly call a trick at all — so that a brand new skillet off a shelf will fry you a clean egg tomorrow morning, the same as a pan somebody spent twenty years on. In this one, I cover: • The four minutes before anything goes in the pan — why your burner is smaller than your skillet, where the cold ring is, and why the egg always grabs at the edge and never in the middle • The three drops of water that take the guessing out of it — the test my mother used on a stove with no dial on it, and what it means when they roll instead of hiss • What to do the SECOND those drops start rolling, which is the opposite of what you are thinking, and the reason cast iron does not need the burner once she is hot • The one I got WRONG for 40 years and own on camera — the small thing I did ten seconds after every egg went in, and how every torn egg I ever had was torn by my own hand • NEVER put your butter in a pan that is still climbing — the mistake that browns it bitter before the egg arrives, and the one change that makes it sit sweet and wait on you • The seasoning question, settled on camera — a brand new skillet against a twenty-year pan, both eggs sliding, and the honest part about what seasoning actually earns its keep for Tell me down in the comments which one of these your own mother or grandmother did, and what she called it. And tell me where you are watching from. I read every one.