Cooking bacon and eggs on a cast iron skillet over high heat is a popular method for several reasons:
Even and Consistent Heat Distribution: Cast iron skillets are known for their excellent heat retention and even heat distribution. When preheated over high heat, the entire surface of the skillet gets hot, ensuring that both the bacon and eggs cook uniformly.
Crispy Bacon: Cooking bacon on high heat helps achieve that desirable crispy texture. The high heat causes the fat in the bacon to render quickly, leading to a crispy outer layer while keeping the inside tender.
Fast Cooking Time: High heat allows for quick cooking, which is especially advantageous for busy mornings when you want a fast breakfast preparation.
Searing and Maillard Reaction: High heat is ideal for searing, creating a golden-brown crust on the bacon and promoting the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and sugars in the bacon, resulting in delicious, complex flavors.
Efficient Cooking: When cooking breakfast foods like bacon and eggs, people often want to get the job done efficiently. High heat on a cast iron skillet ensures that the bacon and eggs cook rapidly, allowing you to prepare the meal in a shorter amount of time.
Flavor Enhancement: Cooking bacon on high heat can infuse its flavors into the skillet, creating a seasoned surface that adds extra depth to the eggs when they are cooked in the same skillet afterward.
However, while high heat can be advantageous, it's essential to monitor the cooking process closely to prevent overcooking. Bacon can go from perfectly crispy to burnt quickly, and eggs can become overcooked if left too long in the hot skillet. Therefore, it's recommended to adjust the heat slightly lower once the bacon fat starts to render and cook the eggs gently to your desired doneness. This will help you achieve the best results and avoid any burnt or overly crispy outcomes.