Why do nearly all guides to seasoning a wok say to fry an egg?

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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.”

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Anonymous 0 Comments

Side benefit, fried eggs are generally white. If it hasn’t been cleaned and seasoned properly you’ll end up with a mess with flakes of carbon and other junk on that will probably give you cancer.

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