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

enter image description here

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?

  • It sounds like you simply need to use less oil.
    – SAJ14SAJ
    Oct 1, 2013 at 10:35
  • @SAJ14SAJ how do you calculate amount of oil required for an egg? Besides the tawa is "shallow" at center. It is not flat. Oct 1, 2013 at 10:38
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    I don't have time to search now before going to work, but there are many questions here and many web sites that will tell you how to clean, remove the rust, and season cast iron cookware, although most will be for frying pans. The methods are the same.
    – SAJ14SAJ
    Oct 1, 2013 at 10:42
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    Certainly no more than a 1/2 teaspoon right where you drop the egg, and does it have to be super hot? With a skillet on a stove eggs are cooked at a very moderate heat. One more thing, instead of cracking the egg over the tawa, can you crack it into a small bowl then pour into the tawa?
    – Jolenealaska
    Oct 1, 2013 at 10:44
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    Not seasoned? There is tons of good advice here. Seasoning your tawa is definitely your first step to success using it to cook eggs. Search for cast iron.
    – Jolenealaska
    Oct 1, 2013 at 10:47

1 Answer 1


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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