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My second 5 minute Facebook Live experiment didn’t pan out as well as expected. So, more experimenting. Under the broiler vs frying in your wok requires much less oil and effort.
The traditional technique to crispy gyozas/dumplings is to fry with oil, then add liquid and cover but it requires vigilance and can only be done in small batches. That, for me and most of you will be frustrating especially when you’re doing it for a big party.

Watch and see what you think, leave your questions and what you’d like to see more of and join in the conversation HERE or if you prefer, comment below.

#techniqueoverbrand hashtag on Instagram was so true, the Nasoya brand definitely didn’t work as well as the Wei Chuan dumpling brand I normally use. They turned out perfect as you can see here. They now have Shan-Dong dumplings without MSG.
As I always say, not all brands are equal. FYI, neither of the posts were sponsored.

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: avocado oil, ghee, coconut oil, extra virgin olive 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.

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

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

FRIED EGG:
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.

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

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

OMELETS:
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…

JerkyWokOmelet — Jerky Pork Cilantro omelet

FriedEggPancake — Fried egg on banana pancake

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

Area31:PoachedEgg — Area 31’s poached eggm oyster mushrooms, faro, collard greens, mamey and smoked bread

JerkyPorkFry — 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

How to make crispy noodles and dumplings fast

How to: Fry Eggs in your Wok

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