How to cook eggs in a carbon steel wok without sticking
Ingredients: Egg, Cooking oil, Water, Butter, Salt · 10 min cook time · 150kcal · ~₩750
Ingredients
1piece Egg, 1tbsp Cooking oil, 1splash Water, 1tbsp Butter, 1pinch Salt, 1tbsp Chives
Instructions
1. Take the new wok out of the box, attach the handle, and wash it thoroughly with soap to clean out the factory coating. This will be the first and last time you use soap to clean the wok.
2. Dry the wok completely.
3. Turn the heat to high and heat the wok until it's smoking hot. For a small gas stove, this takes about 30 seconds. For an electric stove, about 1.5 minutes. For a powerful gas burner, about 10 seconds.
4. Add cooking oil and toss it around to cover the bottom of the wok. Hot oil reacts with the metal to form a non-stick coating called patina.
5. Turn off the heat and let the wok cool for 20 seconds before adding the egg.
6. Turn the heat back on low and crack an egg into the wok.
7. Add a splash of water and cover with a lid to create steam and cook the top part of the egg. It takes about 1-2 minutes for the egg white to set.
8. Remove the lid. The egg should slide around the pan with no issues. If you want an over-easy style, just flip it.
9. For an omelet, heat the wok until smoking hot, add oil, toss it around, then turn off the heat and pour out the oil. Wipe the wok with paper towels.
10. Add butter to the wok. When part of the butter is melted, turn the heat to medium and add the beaten egg.
11. Use a spatula to move the cooked egg toward the center. The cooked egg takes some of the oil out of the micro-pits on the wok surface, and the uncooked egg covers that spot. The more you move the egg, the less non-stick the wok becomes, which is fine for American-style omelets or scrambled eggs.
12. For a French omelet, heat the wok until smoking hot, drizzle in cooking oil, toss it around, turn off the heat, and pour out the excess oil. Wait for the wok to cool a little.
13. Add 1-2 tablespoons of butter. When part of the butter is melted, turn the heat to medium, add the egg, and stir with a fork while shaking the wok as fast as you can.
14. When the egg is just set, turn off the heat, spread out the egg, and start folding it. Use a silicone spatula to avoid breaking it.
15. Cover it with a plate and flip it out in one piece. If there's a sticky spot in the center, it's due to uneven heat from the stove. Metal expands and contracts with heat changes. If a spot doesn't get enough heat, it contracts and closes micro-pits, acting like teeth that bite onto the food.
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