I've had this Wok for over a year now and can give you guys a really good review. I use this Wok for pretty much everything. Including eggs. Watch the video I attached showing how the sunnyside up eggs simply slide out of the pan onto the plate.
Prior to using this Wok I first thoroughly washed it with a steel wool and soapy water inside and out and I mean thoroughly. I know some people have recommended taking the handles off but I didn't. I seasoned my Wok on the stove top. It takes longer but I didn't want to mess with removing and replacing the handles. Besides my handles were riveted on and didn't want to look for replacement screws and nuts.
I used a high temperature oil and simply put the stove heat a a very low setting and would wipe down the Wok every so often and making sure the flames would try to heat all areas of the Wok. If it started to smoke I would lower the heat more or remove for a minute and replace it back on the stove. I did this for about an hour.
Everytime I use the Wok I clean it with kosher salt and a sponge. It seems to always work fine. I then put it back on the stove, turn the burner on for a few minutes and wipe the Wok with oil. I do this every time after I use it. This allows me to continually season the Wok and make it even more seasoned.
As you can see from the video I don't have a problem cooking eggs. This Wok when properly seasoned works better than a teflon pan.
Also one of the best things this Wok has to offer is the thickness. I purposely looked for a Wok no thinner than 2mm. Anything thinner and you run the risk of bending it. Pay the extra money to get a better quality Wok.
I also got the bamboo cleaner to clean the Wok if the sponge and salt method doesn't quite clean and remove everything.

The Wok is great!!!
I had never had a wok before. This was my first experience.
It seems that it is EXTREMELY IMPORTANT TO SEASON IT BEFORE USING!

I AM NOT AN EXPERT, and I am not even Asian. I just read a lot how to do it on the Internet, and I am just sharing what I did. It worked great for me!

You will need a metal sponge, oil ( I used Canola oil, but you can use Vegetable, Corn oil or Pork fat), chopped green onion or chives, sliced unpeeled ginger, and dish soap.

1) Remove all plastic parts from the wok.
2) Fill it with HOT water and add a little bit of dish soap in it.
3) Scrub it with metal sponge inside and outside.
4) Make sure it is dry (wipe it with paper towel AND put it on a burner/oven for couple minutes to make water evaporate completely.)
5) Take a napkin and wipe your wok with oil inside and outside.
6) Preheat your oven to 425 F, and place your oiled wok UPSIDE DOWN in the oven for 20 min (you can put a foil the shelf below it to avoid the oil spitting.)
7) Wash it with water only and regular soft sponge.
8) I repeated steps 7) , 4) , 5) , and 6) total of 3 times (some web sites recommend to do it 3-6 times.)
9) Place your wok on a burner, wait until hot (not supper hot), add your chopped onion and sliced ginger and fry it until almost crispy. Flip it all the time with a spatula trying to spread it on the sides of the wok too.
10) When you wash your wok, never use soap or metal sponge in the future - just use water and a regular soft sponge. Make sure, it is dry.
Don't forget to put all plastic parts back.

After that my wok looks like I inherited it from my Russian grandma : )), but it cooks so well. Yum! After I seasoned it in the oven, it looked the same inside and outside, but after I used it several times, the inside lost some of its colors, but still, it doesn't rust!

Yes, this thing has a very stubborn coating (5 stars from me: a quality, 5-star wok with one star fallen for the tenacity of that unholy coating). So you're going to have to deal with that stuff, yep. I'm new to new wok prep, so I scoured (sorry) the net and found there are a number of different opinions on how to get the coating off a new high-carbon steel wok. Some actually just left it on. I was skeptical of leaving any coating and didn't like that some initial seasoning jobs seemed to result in a black base with nearly clean sides (didn't seem like the end result we want). What to do? So I did the following and got an evenly-seasoned wok that seems to be working great. First, I tried soap and elbow grease with steel wool. It removed some coating, not much. I think this was wise, though, because the followup "burn" on the stove top created a fair amount of nasty stink even in a well-ventilated small apartment. When I tried rinsing/scouring again after the "burn," I noticed the coating hadn't been removed totally and the water was really pretty foul during this cleaning. So I then removed the plastic handles (both can be removed--the smaller with screw driver and the larger by twisting the hook, which is just a long screw) and baked in the oven at 425 for about 30 to 40 minutes: less foul stink but still some. I cleaned in the sink again, found the water still dirty. So I baked again for about 25 minutes. This time not much stink, and the cleaning in the sink afterwards left me with relatively clean water and no more of that glossy, slippery surface. So, I then coated both in and out surface with with a light film of peanut oil and baked again for 25 minutes on 425. It came out a very even and dark brown on all surfaces (definitely not the brown/black gunk that was the coating burning during the first stove "burn"). Looked great. Wok-ed some ginger after this because someone said to, and then just wiped "clean." Def doing its job as far as that ginger thing, everything sliding around and not sticking and whatnot, with just a tiny bit of oil for the wok-in'. So, in the future I'd probably: scrub in the sink with steel wool and dish soap (to reduce the awful smoke/stink that I'll be creating), then bake one or more times until the coating was clearly gone (per observation of the amount of foulness in the water during sink-scrubbing each time), then season-bake with oil 425 for 25 min (I'd probably skip the stove-top burn).
What do I know? All I do know is that following the bake with oil I got a very even and dark brown coating on all surfaces without any weird blotches or stuff that makes me go "hmmmm." Also, I now think that some of the browning/blackening that you see on seasoning videos for wok prep is a combination of coating burn and oil browning. Me, I'd def remove that wickedness before oil seasoning. But, that's just me; take it for what you like. Check out the picture of that even brown after the oil-stove seasoning.

Researched woks a lot and found that most home kitchen cooks liked this one a lot. It's well made (lathe turned) and will last. Not hammered out, though, if you are looking for a artisanal look. But the steel is very good. Watch for sale prices. I found one for half price and did not have to wait long to receive it at that price. Also, if you buy a wok, search youtube for a good instructional video on how to season it. It takes only twenty minutes but if you neglect to do it, the food sticks. Once you do it properly, you never have to worry about food sticking. It's like natural teflon.

After washing I started seasoning the pan as the instructions tell you. It seemed as if at first the bottom was relatively even flat, but after a couple minutes of seasoning it turned to be quite round. I decided that it's not a good fit for the ceramic cooktop. Look at the video for what that looked like.
I found that the 2mm walls seemed thick and it was a bit heavy for a woman possibly.