I flaired this as “other” because I don’t know if this is a science or cultural question. I can’t think of why it would be important other than to test that it has become “nonsticky.”
In: 188
Just to check the wok is seasoned properly, as eggs are easy to stick.
Though here’s something I would like to share: You don’t really need to specifically season your wok before your first use. Just heat up the wok to slightly smoking for a bit, add oil and swirl it around for about 20 – 30 seconds, and start cooking. It’ll make it nonstick, and the coating will come naturally after repeated use.
Also, just abuse your wok (somewhat). Cook all the acidic food you want, boil water with it, scrub it with steel wool, wash with dish soap, just heat the oil sufficiently before you put in food, and you’re good to go.
Hell, I probably have committed a Reddit cardinal sin by cooking tomato pasta sauce in a blued carbon steel wok I got off Taobao, and I stripped all that blued seasoning. Still nonstick when I get the oil hot enough.
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