How to reduce the eggs from over burnt at the sides in a wok?
I usually throw 3 eggs in a bowl and stir (also known as scrambled eggs) until it become a mixture, then I throw into a wok and fry it. However, I always get the sides (the perimeter or the edges) burnt.
So, how do I prevent the sides from getting over cooked?
I want to cook like the picture below:
I don't want to over fried the edge (or the sides or the perimeter or the outer circle) as shown in the following picture:
Best Answer
You didnt mention what temperature the flame is under your wok. Low, Medium or High. Also Powerburner on some cooktops. Maybe turn the flame down some.
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Quick Answer about "How to reduce the eggs from over burnt at the sides in a wok?"
Once you preheat your wok or pan to the smoke point, you can reduce the heat, letting the wok or pan cool a little before adding the oil, then heat it to the desired temperature. But if you are cooking proteins like egg, fish, or a pork chop, heat up the oil a bit after preheating the pan/wok before adding them in.How do you keep food from burning in a wok?
Using high heat. Scrambled eggs need to be cooked low and slow. Cooking over low heat gives you more control over the eggs and prevents browning or burning.How do you stop an egg from burning?
You're using the wrong oil in your wok Because you're working with extremely high temperatures, you'll need to choose an oil that has a high smoke point so it holds up against the heat and doesn't break down and burn quickly.Six ways to avoid food from sticking and burning to the bottom of your wok
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Answer 2
You can fry an egg in a wok. Is it the easiest pan to use? Maybe not. But it is doable. I do it occasionally in mine. Check out this video.
A couple things.... play with your heat. It is possibly too high. You'll also want to make sure your Wok is well seasoned prior to using (I can't tell by your picture, but I'll assume it's carbon steel or cast iron). If it's well seasoned (as in the video)you simply have a round non-stick pan. If you set your heat right, you should be able to cook an egg like that in there. Also in your two pictures, the first egg looks scrambled quite a bit smoother before putting on the heat.
I would probably not pick anything like stainless steel though (most pans that are silver coloured), as they definitely won't be non-stick and will require a lot more oil to keep your egg from sticking.
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Images: ready made, Karolina Grabowska, Anete Lusina, Karolina Grabowska