eggs
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:
That thin layer of eggs sure is a pain. I take a two-pronged approach: immediately after taking the eggs out of the pan I run it under water until it stops hissing. This helps loosen the stuck-on stuff and rinse away any heavy crud.
Then I fill the pan with water and leave it on the counter while I eat my delicious eggs.
After breakfast I rinse the pan again and hit it with a green scrubby (e.g. Scotch-Brite brand - don't use this on non-stick) or the scrubby side of a sponge.
After the soak, the eggs pretty much just wipe right out.
Given that the frying of a cube of bread is a test for oil temperature, I suspect one or both of two things are happening here -
1 The oil is not at the correct temperature when the cubes of bread are dropped in it; and
2 The oil temperature drops when you add too many cubes in at the same time so some get burnt and some end up soggy for the single time duration you're cooking them for.
Suggested solutions -
1 Ensure the oil is at the correct temperature for the level of browness you want the cubes of bread to be fried to.
2 Don't over-crowd the pan. Fry them in batches, ensuring the oil temperature rises back to the correct one before the next batch is fried.
Best Answer
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.