How to reduce the eggs from over burnt at the sides in a wok? 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:
You didnt mention what temperature the flame is under your wok. Low, Medium or High. Also Powerburner on some cooktops. Maybe turn the flame down some.