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Wok-Fried Eggs
Eggs fried one at a time in a wok with a shallow pool of hot oil, producing crisp, lacy edges, dramatically puffed whites, and yolks cooked from runny to fully set. Serve as a topping for stir-fries or fried rice.
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Ingredients
- 4 eggs (Cold from the refrigerator is fine; fry one egg at a time.)
- 0.25 cup neutral oil (Use 1/4 cup for a wok or 1/2 cup if using a small saucepan.)
Steps
- 1
Set a wok over medium-high heat and add 1/4 cup neutral oil. Heat until the oil is properly hot and shimmering; it should be hot enough that the egg white begins to solidify immediately when added. If using a small saucepan instead, use 1/2 cup oil and choose a wide, flat, long-handled metal spoon for basting.
- 2
Crack one egg into the hot oil. Cook only one egg at a time so it has room to spread and puff without sticking.
- 3
Use a wok shovel or wide metal spatula to spoon the hot oil over the top of the egg. Continue frying until the white is puffed and set and the edges are crisp and lacy.
- 4
Cook for about 1 minute for a runny yolk, or about 2 minutes for a fully set yolk; stop between those times for a partially set yolk.
- 5
Lift the fried egg from the wok, allowing excess oil to drain back into the pan, and transfer it to a plate. Repeat with the remaining eggs, reheating the oil as needed between eggs.
- 6
Serve the eggs immediately as a topping for stir-fry or fried rice. They can also be held at room temperature for approximately 20 minutes while the accompanying dish is finished.
Notes
A small saucepan may be used instead of a wok, but it requires 1/2 cup oil. Properly heated oil is important: it helps prevent sticking and creates steam that puffs the egg white. The yolk changes quickly from runny at about 1 minute to fully set at about 2 minutes.
Nutrition per serving
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