Scrambling eggs in a wok

Proof that a properly seasoned wok is nonstick

Category:

Howto & Style

Tags:

• cooking

[otto6891]

The salt and oil step is only the very first time you use it.

[otto6891]

Right; no soap. What I did was first scrub it really well with steel wool, and season it by covering it with vegetable oil and salt and putting it on medium heat for about 10 minutes. It turned dark, and I rinsed it lightly with water and dried. After that, each time you cook, heat it hot BEFORE adding oil. After cooking, give it a light rinse with water and scrape off anything that stuck with a wood spatula, towel dry, and heat it to burn off anything left. It will get better and better.

[garycalgary]

why the hell can't you cook eggs in a wok

duh of course you can

[otto6891]

@garycalgary You'd be surprised how many rude posts I took down, with people telling me I'm an idiot and don't know how to cook eggs, and that my wok sucks.....

[purpleplane03]

I think Crusty needs to "walk" and doesn't realize you're saying "wok"

[otto6891]

@purpleplane03 :)

[MrJingjong]

That is a beautifully seasoned wok, sir.

[otto6891]

You want a high carbon steel wok (not stainless), which ironically is cheapest (this one was $10). Scrub/soap clean when new, then "season" with salt and canola oil, on med-hi heat (just smoking) for 10 minutes. After that, never soap, and use only cold water to clean. When cooking, always add oil only after it has gotten very hot. After use, immediately rinse with cold water (lightly scrub), dry on the stove, and coat with a thin layer of oil while hot. Over time, it will get patina.

[Teewentnatural]

Ooops I have been using soap to clean mine. So you're sayin when youre done cooking stuff to do the salt and oil cleaning? I dont think my wok is seasoned yet I've used it about 5 times so far because I recently purchased it but my eggs dont come out like this.

[otto6891]

Thanks for the nice comments! It is amazing that "old" technology works so well, but then again, it was tried and true for hundreds of years.

Yes, ventilation is important when cooking with high heat. On the other hand, if the heat is high enough, you literally stir fry thin slices of meat and vegetable for a few seconds and you are done.

I do find that you can make very nice omlettes using lowish heat on the work. The heat is transmitted so directly that you can really control the rate.

[210482fmj]

I use a dust filter mask when stir frying now due to the serious amount of smoke stir frying produces. THat is the one thing i really don't like about high tempreture cooking is the amount of cooking fumes it produces. ALways remember wok frying is versatile and you can fry at any tempreture you wish. SOme times i like making food in the wok pan fried on a low tempreture for long to give the veg a nicer softness if i making pasta sauce for example. I also enjoy slow cooked food in the wok

[1955JAFO]

Nice wok...hope mine turns out as nice...I'm just starting out! I really think the more people should get back to the old ways of cooking instead of poisoning themselves with aluminum and non stick cookware.

Thanks for posting!