
Wok Fried Egg
Traditional Chinese-style wok fried eggs with crispy, golden edges and tender centers. High heat cooking creates unique texture and flavor that's perfect over rice or noodles.
Ingredients
- 1Large Eggs1-2 high-quality, large eggs (room temperature preferred)
- 2Vegetable Oil2-3 tablespoons neutral oil with high smoke point (peanut, canola, or vegetable oil)
- 3Soy Sauce1 teaspoon light soy sauce (optional, for serving)
- 4Scallions1-2 scallions, finely chopped (optional, for garnish)
Instructions
- 1
Heat the wok over high heat until it begins to smoke slightly. Add the oil and swirl to coat the bottom and sides of the wok.
- 2
Crack the eggs into a small bowl first, then quickly pour them into the hottest part of the wok. The eggs should sizzle immediately and bubble vigorously.
- 3
Let the eggs cook undisturbed for 30-45 seconds until the edges become golden and crispy while the center remains tender.
- 4
Using a wok spatula, gently fold or flip portions of the egg, creating irregular shapes with crispy and tender sections.
- 5
Cook for another 1-2 minutes, moving the eggs around the wok to achieve varying textures - some parts crispy, others soft.
- 6
Remove from heat and transfer to a plate. Drizzle with soy sauce and garnish with scallions if desired. Serve immediately over steamed rice or noodles.
Helpful Links
How to Fry an Egg in a Wok
Master the high-heat technique for perfect wok fried eggs
Chinese Wok Fried Eggs - Restaurant Style
Learn the traditional Chinese method for crispy wok fried eggs
How to Fry an Egg in a Wok
Complete guide to achieving crispy, restaurant-style wok fried eggs
Wok Fried Eggs
Traditional technique for making perfect wok fried eggs with crispy edges
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