Quote:
Originally Posted by honeychile
Eggs and buttermilk? I've soaked it in buttermilk, drained it, then fried it, but never tried it with egg. My mother can get a good "scald" on it, but for some reason, I still struggle. Sometimes I think it's because I know she'll make it, since I can't! 
PS: Cast iron fryer?
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I've noticed that if I try it with egg, it seems to come out more batter-y.
Just soaking it in buttermilk and then adding spices and rolling it in flour seems to do the trick for me.
I'm looking for a good cast iron skillet but the skillets offered in the Amish stores appear to be a bit pricey.
