Wok-Fried Eggs
The perfect topping for a stir-fry or bowl of fried rice.
- MakesMakes 4 eggs
- Cook Time15 minutes
The perfect topping for a stir-fry or bowl of fried rice, wok-fried eggs boast crisp, lacy edges, puffy whites and yolks that can be runny, fully set or somewhere between. Because of its shape, a wok requires only ¼ cup oil for frying. You can use a small saucepan instead, but you’ll need ½ cup oil. Either way, cook just one egg at a time. Keep in mind, the yolk quickly goes from runny at the 1 minute mark to fully set at about 2 minutes. A wok shovel—a wide, low-sided metal spatula—works well for spooning oil over the egg as it cooks; if using a saucepan, opt for a wide, flat, long-handled metal spoon. The fried eggs will hold at room temperature for 20 minutes or so while you cook the stir-fry they’re meant to accompany.
Don’t worry about the temperature of the eggs before frying. Some recipes claim room-temperature eggs are best, but we found that cold ones straight from the refrigerator cooked up just fine. Make sure the oil is heated properly before adding an egg. This ensures that the white begins to solidify immediately, preventing sticking. It also creates a burst of steam, which makes for a dramatically puffed egg.
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