When it comes to eggs and Easter, you can Wok Your Easter Egg Any Way You Want! You can never run out of ways to cook them and then there are infinite more ways to eat them on top of, with and inside something!
For this #LetsLunch Easter Chicken or the Egg theme, I was going to showcase my fritatta cooked in my wok and then baked in the oven but I couldn’t find the photos in my library which has filled over 6 hard drives and counting, but that’s another story.
I’m constantly asked how I get my fried egg yolks so bright colored, beautiful and intact. My answer is always about the pan or wok (cast iron is best) and the heat you cook it in (gas is best.) The trick is to let the egg cook till it naturally ‘releases’ from the wok and slides right out. If you keep poking it or moving it, it will stick. Same technique with making omelets or for frying meat for that matter, again another story.
When frying in my wok, I can ‘park’ my egg on the side to keep warm, while I heat up leftover Pad Thai.
For frying eggs, heat your cast iron wok or pan to medium heat, always start with a hot wok, otherwise your food gets greasy. Add your oil which I put in a squeeze bottle to make it easy for pouring and squeeze around your wok so it drizzles down the sides and coats the sides so the egg doesn’t stick! Crack your egg into the oil and push out the whites with your spatula. This way the whites cook quicker in a thin layer instead of bunched around the yolk. Just be patient and you’ll be rewarded with a bright colored yolk! I like my fried egg sunny side up with slightly crispy edges. You don’t have to move it or do anything, yay. Tea seed oil, canola oil, grape seed oil, safflower is good for high heat cooking.
When making an omelet, crack your eggs (3-4) in a bowl, add chopped scallions, salt and pepper. I add cubes of cheese later once one side of the omelet has cooked. I like to fry my fillings a little first (whether these are vegetables, Jerky Pork), park them on the side (see photos below.) Add oil, then pour in the egg mixture, swirl around wok to widen the surface area. Turn heat down a little so bottom doesn’t burn before you’ve had a chance to cook the eggs. That’s why using gas is so fantastic, it’s all about controlling the heat on a whim. Again, the bottom will release from the edge when you slide your spatula under the egg. When you flip over your omelet, there’ll be uncooked egg swirling, don’t panic, slide the cooked part up sides of the wok. You’ll get the hang of this with practice. Let the eggs cook a little, add your fillings in especially small cubes of cheese before folding over the omelet.
I slather some sort of chili sauce around the yolk or on top of the omelet like Lingham’s chili sauce, it makes everything taste good.
Parking warmed Jerky Pork (Bak Kwa) on the side while cooking omelet in wok.
Parking my mini sweet peppers on the side and cooking omelet in wok. If you want cheese, now’s the time to add them in before you do the fold over.
Making banana pancakes in wok to eat with egg on top!
My husband and I use different techniques for frying egg, he uses a lot more oil so it cooks faster.
Here are many ways I’ve enjoyed my egg…
Veggie omelet; double fried eggs; egg in a parathawich.
Cheese omelet; Jerky Pork Cilantro omelet, Fried egg on banana pancake.
Egg on Flaky paratha; Goat cheese omelet; Quail eggs salad.
Egg with Pad Thai; Red Light River Restaurant’s Bacon, Spinach Salad with poached egg; Area 31′s poached egg on top of oyster mushrooms, faro, collard greens, mamey and smoked bread during Slow Food’s Snail Award Party recently.
In Asia, it’s quite common to add egg to noodle dishes as in Quai Teow with Pork Jerky. That could be a unique Easter dinner!
I prefer my eggs savory not the chocolate kind so much but I’m sure I’ll squeeze some in.
Do visit my #LetsLunch buddies posts below for their take on Chicken or the Egg theme this month. And if you’d like to join, go to Twitter and post a message with the hashtag #Letslunch — or, post a comment below.
– Charissa‘s Gluten-Free Leek, Ham & Pecorino Souffles at Zest Bakery
– Denise‘s Beet Dye & Pink Deviled Eggs at Chez Us
– Emma‘s Eggs In A Hole at Dreaming of Pots & Pans
– Felicia‘s Perfect Sandwich at Burnt-Out Baker
– Grace‘s Scrambled Eggs & Tomatoes at HapaMama
– Joe‘s Kim-Chi Deviled Eggs at Joe Yonan
– Karen‘s Molecular Gastronomy “Eggs” at GeoFooding
– Linda‘s Home-made Cadbury Eggs (Maple Chocolate Eggs) at Free Range Cookies
– Linda‘s Taiwanese Tomato Eggs at Spicebox Travels
– Lisa‘s Legendary Egg & Onion at Monday Morning Cooking Club
– Lucy‘s Old-Fashioned Boiled Dressing (& Chicken Salad) at A Cook And Her Books
– Nancie‘s Son-In-Law Eggs at Nancie McDermott
– Rashda‘s Bombay Toasts (Spicy French Toasts) at Hot Curries And Cold Beer
– Vivian‘s Oeuf Chaud Froid at Vivian Pei