How to: Fry Eggs in your Wok

When it comes to eggs, your cast iron wok is the best pan for doing it!  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!  

I’m constantly asked how I get my fried egg yolks so bright, beautiful and round. Here are a few tricks which I’ll share with you…

Use a wok, the dip in the wok keeps the yolk intact and round!

Use an efficient source of heat which means gas, it’s all about controlling the heat on a whim.

Use oil that withstands high heat: tea seed oil, canola oil, grape seed oil, safflower oil.

Let the egg cook till it naturally ‘releases’ from the wok.  If you keep poking or moving it, it will stick. Same technique with making omelets or for frying meat for that matter.

I slather some sort of chili sauce around the yolk or on top of the omelet like Lingham’s chili sauce or sriracha, it makes everything taste good.

‘park’ egg on side while heating up leftover Pad Thai!


Different techniques: hubby spoons oil over the egg to cook it, while I use lower heat.


1. Heat your cast iron wok or pan (please no non-stick) to medium heat, add oil so it drizzles down the sides and coat the sides so the egg doesn’t stick!

2. 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.  I like my fried egg sunny side up with slightly crispy edges.  Be patient and you’ll be rewarded with a bright colored yolk.



Park warmed Jerky Pork on side while cooking omelet in wok. Use leftovers to add element of surprise in your omelet!


Park mini sweet peppers on side and cook omelet in wok. If you want cheese, add them in before you do the fold over.


1. Crack your eggs (3-4) in a bowl.

2. Add chopped scallions, salt and pepper.

3. If you have fillings which can be leftover veggies or meat, warm them up a little first, no oil is necessary and park them on the side of the wok (see photos below.)

4. 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.  The bottom will release from the edge when you slide your spatula under omelet. 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 chunks of cheese before folding over the omelet.

Here are more 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








Fried egg with Pad Thai

Red Light Restaurant’s Bacon, Spinach Salad with poached egg

Area 31’s poached eggm oyster mushrooms, faro, collard greens, mamey and smoked bread









Char Quai Teow with Jerk Pork




In Asia, it’s quite common to add egg to noodle dishes as in Quai Teow with Pork Jerky or How to Make Malaysian Street Food, Char Kuey Teow in your Wok, you’ll love it!




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

12 Responses to How to: Fry Eggs in your Wok
  1. Joe Yonan
    April 10, 2012 | 12:47 pm

    Thanks for the instruction, Eleanor! Love my wok, and love eggs, and need to make more of the latter in the former…

    • Eleanor Hoh
      April 10, 2012 | 1:33 pm

      Thx for stopping in Joe. I challenge anyone who can think of a cooking vessel more enjoyable than a wok! I’m working on Hispanic wok cooking project that includes egg, can’t wait to share that.

  2. charissa (zest bakery)
    April 10, 2012 | 1:56 am

    Phooey! Now I need two things: a cast iron wok AND a gas stove. 🙂

    I prefer my eggs on the savory side too. Thanks for the bevy of ideas!

    • Eleanor Hoh
      April 10, 2012 | 1:30 pm

      Ha, ha Charissa, everyone who has this setup LOVE it and won’t look back. Electric stoves kills stir frying and that’s why folks are so frustrated till they got this setup. It’s like an AHA moment.

  3. Giora
    April 8, 2012 | 1:42 pm

    Hi Eleanor. I came to yourblog via your comment on Susan’s blog. In my novel, Shui Ying and her girlfriend Xia are taking a free Wok cooing class in Shanghai, but here in your blog I see more examples and details. I don’t cook much, so more curious about what you are doing. Do you do these classes on in South Florida? As an actress, do you also sing? Thanks and best wishes from Canada.

    • Eleanor Hoh
      April 10, 2012 | 1:28 pm

      Hi Giora, it’s so wonderful to see you’re promoting wok cooking in your novel, yay! I have dreams of returning to China where I was born to teach wok cooking as it’s a lost art! Yes, I teach in South Florida and also produced instructional DVDs & audio cookalongs that come with my Wok Star Kit so folks can learn from anywhere in the world. Ha, ha, I don’t sing, why? I’ve been to Toronto and love the food and friendly people there. I’ll take a look at your blog soon. Thx for stopping by.

  4. Nancie McDermott
    April 6, 2012 | 4:56 pm

    This is dazzlingly wonderful. I learned so much! Parking it till it lets go, telling you it is ready? How beautiful and wonderful is that? Love it, and all your photos and the humor and beauty that flows out of my screen from your dozen-eggs. Where did you buy your cast-iron wok? I see mostly carbon steel, and I have a cast iron wok from Lodge but it looks like yours would be much lighter than mine.
    Curious in Carolina

    • Eleanor Hoh
      April 6, 2012 | 5:38 pm

      Thanks Nancie, you’re too generous. I’m just going through reading all the LetsLunch posts & leaving comments. See response to Lucy below about cast iron woks. That’s a problem, it’s quite hard to find this particular wok, I sell them preseasoned but as a complete Kit. Most folks associate cast iron with heavy but once they use my lightweight one, they’re HOOKED!

      • Nancie McDermott
        April 7, 2012 | 3:06 pm

        Thanks, good to know that. You are a fountain of information and fun. Your website is delightful and inviting. I wish we were handy for cooking and eating and visiting and networking purposes. Sometime somewhere…

        • Eleanor Hoh
          July 10, 2012 | 7:39 pm

          I wish we could too, it’s kinda lonely doing this on my own. What can we do to make you visit Miami? Why don’t you come to the Book Fair in the fall?

  5. Lucy
    April 6, 2012 | 3:47 pm

    I’ve wondered about the color of egg cooked in my wok pan, too. Now I know I just need to upgrade to a cast iron pan. Your pictures are gorgeous!

    • Eleanor Hoh
      April 6, 2012 | 5:32 pm

      Lucy, thx for support. A lightweight, thin walled cast iron wok is more versatile than a pan. You can do so much in them! Paella, many Hispanic dishes. You can go from stove to oven too. The shape of the wok prevents food falling out, limitless benefits. Do you have a gas stove? These 2 components are KEY! You’re such an adventurous cook, you’d love a wok.

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