To be expected, fried eggs can be done in the wok. The Chinese actually do fry their eggs in the wok. Even though they have to be fried individually, the central well of the wok helps to give the fried eggs the perfect round shape— wallet pouches as the Chinese call them—otherwise difficult to achieve in a flat frying pan. The Chinese sometimes eat Pouched Eggs as a side dish when unexpected guests arrive and another dish is needed. A pouched egg is put on top of the rice in the bowl and the yolk, flavored with soy sauce, gives added taste to the rice and makes it more interesting.