I usually throw 3 eggs in a bowl and stir (also known as scrambled eggs) until it become a mixture, then I throw into a wok and fry it. However, I always get the sides (the perimeter or the edges) burnt.
So, how do I prevent the sides from getting over cooked?
I want to cook like the picture below:
I don't want to over fried the edge (or the sides or the perimeter or the outer circle) as shown in the following picture: