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Quick question on Wokking the Egg

emt_24emt_24 Posts: 94
edited 5:43AM in EggHead Forum
I'm a novice stir-fryer. I'm going to attempt to wok the egg tonight. When I've done it in the past on our electric stove it seems that when I add the meat all the liquid cooks out of it, making it tough. Any recommendations to keep this from happening or is it normal for some liquid to cook out of the meat? I'm guessing I'm just not able to get the wok hot enough on the stove to stir fry efficiently.


  • fishlessmanfishlessman Posts: 23,020
    bring the egg up to about 700, open the dome and close the bottom vent. it is now hot enough to add the wok. add some oil and weight til its hot enough, add the meat to the sides not touching and dont flip them til they are cooked on the bottom, adding too much to quickly and/or flipping too soon will start to get the water out and start steaming, dont flip too soon.
  • emt_24emt_24 Posts: 94
    I've always cooked the meat in the oil that gathers at the bottom while continually stirring it. Thx, I'll give it a try.
  • fishlessman is right you get much better taste out of woked food if you stir less often and let the mailard realction do it's voodoo. You are also right, to cold in the Wok leads to steaming the meat and toughens it.

    So to make it short, hot wok and stir less.


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