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Notes -
If you are worried about the fat macros from using butter, cooking oil-spray (like PAM) also work well for frying eggs in cast iron.
IMO it does work better than just vegetable oil but not quite as well as butter. It's also much much less tasty than using butter. The ones in the pressurized cans seem to work better than the pump versions. I'm not too worried about the propellant as the amount used per serving is minuscule. For daily eggs one can lasts me 6 month to a year. The classic version works the best, olive oil version works well but you have to be careful of the smoke point using in cast iron, the coconut oil version works well as long as it's above 74° F in your kitchen but has a hard time aerosolising otherwise.
If using cooking spray to conserve calories, go easy on how long you spray. One serving is something like 1/4 of a second. It's supposed to be ~1g fat per second spray.
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