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My iron tawa looks like the following. It is a bit shallow in the center.

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I pour some oil on the tawa and it gets collected in its center. Then I wait for it to get heated. After that I crack the egg with a blunt spoon and break it on the tawa with my both hands, and after that I run for my life.

The problem is that when the egg touches the tawa, the hot oil spills here and there, and due to that I have often burnt my wrists.

I have observed that the oil spilling problem occurs only when the oil is hot. If the oil is not hot it doesn't spill and also causes the egg to stick to the tawa.

What's the way out?

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Aquarius_Girl
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1 Answers1

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Cast iron cookware should always be seasoned. There are many answers here on Seasoned Advice as to the best way to go about it. In order to find the best fit for you, how do you heat the tawa? Well seasoned, you should be able to use very little oil to cook an egg in cast iron. Consider too your heat level, eggs generally do better at a moderate temperature. In addition, consider breaking your eggs into a small bowl and pouring them into the tawa instead of cracking them right onto the hot surface.

This link should get you started: What's the best way to season a cast iron skillet?

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Jolenealaska
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