Wok Stars constantly ask how I make omelet in my cast iron wok. It is the ideal pan for doing this!
Start by arranging plate with a small garden salad, give it texture with slithers of snow peas, walnuts or whatever nuts you like! There are no rules. Now, add some color like grape tomatoes, red onion. Today, I used fruit: strawberries and red papaya. Completed my plate with ready grilled reheated duck sausage. Feel free to add leftover meats. Presentation is important, keep it tidy!
So here’s the 101:
1) chop some strong cheese like Parmesan or Brie my two favs
2) chop aromatics like scallion, onion, herbs, leave all on cutting board
3) beat 2-3 eggs lightly in bowl, no need for salt cause cheese is salty enough! (1 egg per person, if 4, make in 2 batches)
4) heat cast iron wok or skillet (do NOT use non-stick for many reasons) on media high
5) add 3 swirls of oil that can withstand high heat, so plse NO olive oil! Today, I used my friend, Shelley-Belley Underground’s duck fat she gave me, umm
6) add in eggs, rock your wok using your wok mitts to swirl out your eggs
7) lower heat, as soon as eggs ‘set’
8) sprinkle scallions and cheese
9) as soon as cheese starts melting, flip over and you’re done
10) beauty of this spatula is you can use it to ‘cut’ omelet in half
Enjoy! Want more egg dishes cooked in a wok? Wok Your Eggs, Wok Tortilla Baked in Wok and Stir Fried Rice!
omelet
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: 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.
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.
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…
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