I need some help. My favorite way to cook eggs in the morning has been to fry up some bacon in the cast iron pan, take it out, and cook the eggs in the bacon grease that is in the pan.
However, any time I try to do that with the bacon I've cured myself using the classic bacon review from here, it seems like the sugar from the bacon cure stays behind with the grease and helps to chemically bond the egg to the pan. I tried again this morning (hence the post) at a lower temp than normal but still same problem. No, my pan doesn't have great seasoning, but usually it is pretty non-stick, and it's been a hard fought battle to get it where it is because my wife hates the smell of oil at high temperatures.
is there a different cure recipe you've used with less sugar, or a different way of cooking the bacon in cast iron, or is there something I'm doing wrong?
TYIA
However, any time I try to do that with the bacon I've cured myself using the classic bacon review from here, it seems like the sugar from the bacon cure stays behind with the grease and helps to chemically bond the egg to the pan. I tried again this morning (hence the post) at a lower temp than normal but still same problem. No, my pan doesn't have great seasoning, but usually it is pretty non-stick, and it's been a hard fought battle to get it where it is because my wife hates the smell of oil at high temperatures.
is there a different cure recipe you've used with less sugar, or a different way of cooking the bacon in cast iron, or is there something I'm doing wrong?
TYIA
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