Can anyone help? I've been wok cooking now with for around 6 month with a fair degree of confidence and success. My carbon steel wok has now developed a nice dark patina and natural non-stick surface. I mainly cook dry fried rice and noodle dishes using a combinaton of meat or seafood.
My one failure on every attempt is egg fried rice....I just cannot do it successfully? I've watched youtube, looked for advice. I must be doing something fundamentally wrong, because on every occasion the egg disintergrates to such a degree It could have been shaken out of a cellar! It just breaks up into tiny powdery peices. I often find myself cooking the omelette in a seperate pan along side the wok and just putting it in at the last minute and not breaking it up much, which works well but this seems to contradict using a wok in the first place!
Am I starting the eggs too early in the wok? Is the temp too high or low. I generally pop the eggs in once I've almost cooked the meat and then just add the seasoning vegetables ; spring onions, lemongrass etc. and flash fry on an high temperature. I try not to throw things around too much, should I be cooking the eggs slower?
Any advice or information would be most appreciated.