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.
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.
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…
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
egg
Wok Breakfasts (updated)
Here’s my last one for breakfast, usually set aside for Sundays. I’m posting this at the top and I know this is not usual but so what? Please don’t miss the other breakfast tips below. I really like the Artisan whole grain loaves from Costco. They are from La Brea Bakery in CA and come in a pack with two loaves. Best part, it’s the same price of one loaf at most supermarkets which makes me happy. Breakfasts always include fresh fruit. The mango looked green but was ripe and ready to eat, you can tell by the sweet smell.
I soak slices of bread in wash of egg, little milk and a drop of canola oil but my husband, Ralph fries them in our wok. He’s better at these, he gets them crispy outside and soft inside. Delish. You’ll notice we have another wok in the back. Yes, it’s “stereo wokery” at our house, people laugh whenever I mention this in my cooking classes.
Here’s our version of French Toast with Maple Syrup and side bowl of fresh fruit with all the toppings. See below.
Omelet with chopped scallions, leftover potatoes and tomatoes.Toast and fresh fruit of cherries and papaya. Handful of toasted almonds.
People are constantly asking me what I eat for breakfast. Here are 3 to kickstart your day, all cooked in my lightweight, cast iron wok of course. Only one I’m missing is French Toast, so come back for that (I’ve posted it above.)
Also, watch Ralph’s amusing and popular video, Care and Feeding of Your Wok (over 56,000 views on Youtube!) in side bar on this blog. His omelet/pancake, “salmonbrocapricot” or some such silly name. DELICIOUS.
This is such an IMPORTANT meal because it fuels you with energy and sets you into a good mood to tackle ANYTHING…
Having lived in England for 17 years, I am a huge tea fan. I own a very rare embroidered tea “cosy”, I say rare because it’s difficult to find even in Asia! Ralph calls my tea drinking a “ritual” when we’re on road trips. Tea is still not a popular drink in America and you cannot get boiling water in restaurants so your tea doesn’t brew properly, looks grey instead of a rich black tea, very frustrating and annoying. My favorite is Early Grey and Indian black or red tea, I like to use loose leaf tea. I throw out the old leaves into my Bougainvillea, makes great compost. I’ll post with tips on composting soon. Oh, did I go off track about breakfast? To me, breakfast is NOTHING without a good cuppa (British term). I use my favorite mug given to us by Ralph’s old schoolmate, Luke. So, whenever I use the mugs, I think of Luke, so cool. That’s what people say when they use my cast iron wok. The right mug is so important because it has to have the correct “balance” and “feel”. These are perfect, I love the 50’s look. The Brits offer a cuppa as a “solution” for coping with every occasion, from a crisis to just relaxing, it’s hilarious. I miss British humor, very dry and sarcastic.
Steel cut oatmeal with dose of Quinoa flakes.Add protein powder, soy milk, textured protein flakes.
Top with fresh fruit (always banana), toasted almonds and hit of granola.
Just eating oatmeal is too much carbs for me, I’m on the cusp of Type II diabetes, here’s more about this topic in Healthy and Delicious Snack Tip. “Minute” oatmeal doesn’t have any oompf or texture, it’s like baby food. It’s important for me to always balance protein and carbs so I don’t have a false high and a big dip.
My absolute fav is fried egg over easy on toast.Side of fresh fruit and Cabot, Greek Style yoghurt with all the toppings as above.
Wok Breakfasts (updated)
Here’s my last one for breakfast, usually set aside for Sundays. I’m posting this at the top and I know this is not usual but so what? Please don’t miss the other breakfast tips below. I really like the Artisan whole grain loaves from Costco. They are from La Brea Bakery in CA and come in a pack with two loaves. Best part, it’s the same price of one loaf at most supermarkets which makes me happy. Breakfasts always include fresh fruit. The mango looked green but was ripe and ready to eat, you can tell by the sweet smell.
I soak slices of bread in wash of egg, little milk and a drop of canola oil but my husband, Ralph fries them in our wok. He’s better at these, he gets them crispy outside and soft inside. Delish. You’ll notice we have another wok in the back. Yes, it’s “stereo wokery” at our house, people laugh whenever I mention this in my cooking classes.
Here’s our version of French Toast with Maple Syrup and side bowl of fresh fruit with all the toppings. See below.Omelet with chopped scallions, leftover potatoes and tomatoes.Toast and fresh fruit of cherries and papaya. Handful of toasted almonds.
People are constantly asking me what I eat for breakfast. Here are 3 to kickstart your day, all cooked in my lightweight, cast iron wok of course. Only one I’m missing is French Toast, so come back for that (I’ve posted it above.)
Also, watch Ralph’s amusing and popular video, Care and Feeding of Your Wok (over 56,000 views on Youtube!) in side bar on this blog. His omelet/pancake, “salmonbrocapricot” or some such silly name. DELICIOUS.
This is such an IMPORTANT meal because it fuels you with energy and sets you into a good mood to tackle ANYTHING…
Having lived in England for 17 years, I am a huge tea fan. I own a very rare embroidered tea “cosy”, I say rare because it’s difficult to find even in Asia! Ralph calls my tea drinking a “ritual” when we’re on road trips. Tea is still not a popular drink in America and you cannot get boiling water in restaurants so your tea doesn’t brew properly, looks grey instead of a rich black tea, very frustrating and annoying. My favorite is Early Grey and Indian black or red tea, I like to use loose leaf tea. I throw out the old leaves into my Bougainvillea, makes great compost. I’ll post with tips on composting soon. Oh, did I go off track about breakfast? To me, breakfast is NOTHING without a good cuppa (British term). I use my favorite mug given to us by Ralph’s old schoolmate, Luke. So, whenever I use the mugs, I think of Luke, so cool. That’s what people say when they use my cast iron wok. The right mug is so important because it has to have the correct “balance” and “feel”. These are perfect, I love the 50’s look. The Brits offer a cuppa as a “solution” for coping with every occasion, from a crisis to just relaxing, it’s hilarious. I miss British humor, very dry and sarcastic.
Steel cut oatmeal with dose of Quinoa flakes.Add protein powder, soy milk, textured protein flakes.
Top with fresh fruit (always banana), toasted almonds and hit of granola.
Just eating oatmeal is too much carbs for me, I’m on the cusp of Type II diabetes, here’s more about this topic in Healthy and Delicious Snack Tip. “Minute” oatmeal doesn’t have any oompf or texture, it’s like baby food. It’s important for me to always balance protein and carbs so I don’t have a false high and a big dip.
My absolute fav is fried egg over easy on toast.Side of fresh fruit and Cabot, Greek Style yoghurt with all the toppings as above.