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Wok-Fried Eggs

Wok-Fried Eggs

The perfect topping for a stir-fry or bowl of fried rice.

By Courtney HillJanuary 30, 2026

  • Makes
    Makes 4 eggs
  • Cook Time
    15 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.

Tip

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.

Ingredients
  • ¼

    cup grapeseed or other neutral oil (see headnote)

  • 4

    large eggs

  • Kosher salt and ground black pepper

Step 1

Line a large plate with a doubled layer of paper towels and set near the stove. In a 12- to 14-inch wok or a small saucepan over medium-high, heat the oil until barely smoking. Meanwhile, break 1 egg into a ramekin or small bowl.

Step 2

When the oil is ready, slide the egg into the wok; the white will immediately bubble up and around the yolk. Reduce to medium and cook, using a wok shovel to continuously spoon oil onto the egg, until the white is fully set and the edges are lacy, crisp and browned, about 1 minute for a runny yolk, 1½ minutes for a partially set yolk or 2 minutes for a fully set yolk. Transfer the egg to the paper towel-lined plate and sprinkle lightly with salt and pepper. Return the oil to medium-high and heat until barely smoking. Cook the remaining eggs in the same way.

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