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Wok hei has been achieved

Boilermaker BenBoilermaker Ben Posts: 1,956
edited 1:46AM in EggHead Forum
I've been practicing with my new wok for a week or two, but as I have posted previously, for some reason I was hesitant to let the wok get too hot. Finally got the cajones to let the wok get rip-roaring hot yesterday. When I added the oil right before the meat, it caught fire immediately. I just tossed the sliced beef right into the flames (my father-in-law was looking at me like I was a madman) and got to cooking. The meat was wonderful; the first time I've been able to get that "breath of a wok" taste at home. I'll take that Man Card back, thankyouverymuch.
Unfortunately, wok cooking moves a little too fast to take the time for photos.


  • Yep, once you achieve Wok Hei you can clearly taste it and there's no going back, all other wokked food tastes insipid after you get it right.

  • fishlessmanfishlessman Posts: 17,522
    biggest learning curve to overcome with a wok is going hot hot hot, it seems instictual to lower the heat to avoid burning. but hotter, quicker, faster really adds to the dish
  • BacchusBacchus Posts: 6,019
    Can it be achieved stovetop? Im wondering why all the hype over wokking on the Egg. I can't see what value it would add, unless it was regarding very high temp.
  • DrZaiusDrZaius Posts: 1,481
    I have to agree. The moment you get you spider the right direction with the WOK it really is night and day. A wonderful style of cooking and I am not just talking about doing just Asian dishes in it. Glad to hear you have your card back :P . Now work on the photo's, it can be done! :woohoo: :woohoo: :woohoo:
    This is the greatest signature EVAR!
  • Can it be achieved stovetop?

    Not really. Most home stovetops just don't put out the BTUs. If you look at the burners at stir-fry restaurants (or on Iron Chef), you'll see how much heat they put out. There are books that have methods for getting the wok flavor on a stovetop ("Breath of a Wok" by Grace Young is one) but they often have a disclaimer that it still won't compare to cooking on a REALLY hot wok.

    Alton Brown had a show where he cooked over a burner meant for one of those outdoor turkey fryers.
  • fishlessmanfishlessman Posts: 17,522
    my biggest burner on the stove is 18,000 btu's. you really need a separate wok burner, maybe 30,000 minimum. i can cook on 18000 but the batches are seriously reduced, i do wok indoor as well as the egg. what happens is that moisture runs down out of the meat and instead of searing browning the moisture starts to turn meat grey and almost starts to steam it when there isnt enough heat. atleast thats what happens when im cooking indoors and put too much in the wok.
  • bitslammerbitslammer Posts: 818
    I do all of my wok cooking on the my propane burner that came for the 3-in-1 grill/smoker/fryer. No idea on the BTU but on full flame I can get some nice serious char on my Sezchaun Green Beans in no time at all.
  • MaineggMainegg Posts: 7,787
    OOOHHHH!!!!! when the in laws are watching you HAVE to make it look good! no matter what happens you MEANT to do that :whistle: mine just don't get me :woohoo: wonder why???? :blush: I tell Neil all the time he has to be adopted LOL
  • emillucaemilluca Posts: 673
    Always sit by the kitchen to get the "breath of a wok" smell.
    Love it especially if they cover the dish and you open it at the table my gosh what a rush of smells.
  • I spent a huge amount of money on my stove when we rennovated. One main reason for the one I chose was that it could go hot enough and had a good setup for lowering the Wok into a very hot flame. Very few stoves can get to Wok Hei and keep it up after adding food, but the egg and the Bluestar can.

  • WOW! I would love to see that and taste it. Can you bring your wok to EGGwego Fest?

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