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.

As a volunteer firefighter and a professional distiller, I am very familiar with fire/burn hazards, and I state with confidence that this is a dangerous product that should not be used. The company should issue a recall immediately. On only the second use, all three rivets holding the handle on failed. There was only 8oz of food, so it was not a weight issue. I was frying tofu and when they failed, the body of the wok went flying across the stove, scattering hot tofu everywhere, including on my hand (leaving several burns). Had there been more oil in the wok, this could easily have started a grease fire and/or caused severe burns.

Upon closer inspection of the rivets, they are made of soft metal and can be easily deformed with a small pliers. Although the gauge of the rivets is sufficient for the sheer load, the secondary heads are far too weak for the tension load when the wok is manipulated via the long handle. Indeed, the rivets failed so completely at the secondary heads that there is no visible evidence left that the rivets were ever even closed. The weakness of these rivets is a critical design flaw. I have lodged formal complaints with Amazon, the Consumer Product Safety Commission and Joyce Chen.

I purchased this wok and had it for less than a year (and probably no more than 20 uses) when upon normal use at med-high temperature, the handle came free from the the wok and the boiling water spilled across my stove, counter and floor.

The design of the wok is severely defective and it should be pulled from Amazon (and all retailers). If you notice the handle wiggling, I'd throw this away before someone gets hurt. But overall, I would highly recommend purchasing a different wok in order to ensure your safety and the safety of your family or anyone else who may use it.

Apologies on the swear word in the video - I was more than a little shocked at what had just occurred. (not sure why video quality is so poor - the original looks fine)

Very happy with my wok purchase. I followed the directions on how to clean it and season it and it came out well. I used a Crisbee stick for my oil on the pan while seasoning it and that worked out nicely. I seasoned it over a propane burner outdoors to avoid any harsh smells or smoke. I coated it in oil 4 times total to get a nice base seasoning. The coating wasn't hard to remove at all. I just used an abrasive green scrubby after boiling water in it for 10 minutes with soapy water and it cleaned right up. The folks that are complaining of rust have not seasoned their pan properly most likely. Rust is removable and folks are throwing the pan away after they did not care for it properly as per the instructions that came with it. Read the directions, follow them, and you will be happy.

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!