Chili oil eggs bold flavor (Printable)

Jammy eggs enhanced with a spicy, aromatic chili oil topping for a bold, crave-worthy bite.

# Components:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

02 - 3 tablespoons chili crisp or chili oil
03 - 1 teaspoon soy sauce
04 - 1 teaspoon toasted sesame seeds
05 - 1 small green onion, finely sliced
06 - 1 teaspoon rice vinegar (optional)
07 - 1 teaspoon honey or maple syrup (optional)

→ Garnish (optional)

08 - Fresh cilantro or parsley, chopped
09 - Extra chili flakes

# Method:

01 - Bring a medium saucepan of water to a gentle boil.
02 - Carefully lower the eggs into the boiling water and simmer for 7 minutes to achieve jammy yolks.
03 - Meanwhile, combine chili oil, soy sauce, toasted sesame seeds, sliced green onion, rice vinegar, and honey in a small bowl, mixing thoroughly.
04 - Transfer the cooked eggs immediately to a bowl of ice water and let them cool for 2 to 3 minutes.
05 - Peel the eggs and slice each in half lengthwise.
06 - Arrange eggs cut side up on a plate, spoon chili oil mixture generously over them, and garnish with cilantro, parsley, or extra chili flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • Seven minutes gets you that perfect jammy yolk that breaks right into the spicy oil, no guessing or complicated timing.
  • It's breakfast that tastes indulgent without keeping you in the kitchen, which is exactly what I needed on rushed mornings.
  • The chili oil topping is customizable—use whatever you have and it still tastes incredible.
02 -
  • The 7-minute timer is non-negotiable if you want jammy yolks; even 30 seconds longer and you'll start getting that pale, cooked ring around the yolk that changes everything.
  • Make your chili oil mixture before the eggs finish cooking so it's ready the moment they're peeled—cold eggs with warm oil tastes completely different from the other way around.
03 -
  • Make a big batch of chili oil and store it in the fridge so you can throw these together any time hunger strikes.
  • If your chili oil has been in the fridge, let it come to room temperature for about a minute before spooning it over the warm eggs—the flavors open up and taste more alive.
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