Saturday 31 October 2015 — Category: Cooking & Food
Over the past few months I have written a handful of articles about my culinary experiments as I tried out some recipes from the cookbook Eggs on Top: Recipes Elevated by an Egg by Andrea Slonecker.
I even created the Cooking With Hen Eggs 2015 album so that all the resulting photos could easily be found in one place.
One of Andrea’s recipes that I tried a while back was Wok-Fried Eggs — which was a good excuse (as if I needed one!) to use my new cast-iron wok. However, I just couldn’t bring myself to put into the wok the three tablespoons of oil which Andrea suggests.
In the first photo to the right, you can see the two eggs I fried in the wok over high heat, with a more-reasonable half-tablespoon of oil. After flipping them over to cook the other side, I laid the eggs on top of a plate of salad with numerous goodies, and topped them with a spoonful of my homemade Sour Pickle Rémoulade sauce.
I didn’t really figure out what was so special about frying eggs in a wok instead of a skillet. I suppose with the full amount of oil, it’s a bit like deep-frying them. Whoop-dee-doo! Next time I’ll just stick to a simple cast-iron skillet. Either way, I can still put the eggs on top!