As an optional serving accompaniment to Thai-Style Stir-Fried Ground Pork with Basil, I also made the Extra-Crispy Fried Eggs recipe from The Wok.

On a general note, I’ve become increasingly frustrated with frying eggs in my wok. I don’t know why, but for some reason, the eggs keep sticking. I don’t have this problem at all with my carbon steel skillet, so I don’t really know what’s going wrong. I have given my wok a good cleaning and re-seasoning, and that has helped, but not eliminated the problem.

All that to say: I had issues with the eggs sticking to the wok.

Outside of the frustration, the eggs were tasty. The kids didn’t try them, opting instead for their preferred very runny, very not-crispy fried eggs.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.