Chili Oil Eggs Delight (Print Version)

Jammy eggs topped with spicy chili oil, sesame, and green onion for a flavorful start or snack.

# Components:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

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

→ Garnish (optional)

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

# Directions:

01 - Bring a medium saucepan of water to a gentle boil.
02 - Carefully lower eggs into boiling water and simmer for 7 minutes to achieve jammy yolks.
03 - In a small bowl, combine chili oil, soy sauce, toasted sesame seeds, green onion, rice vinegar, and honey if using.
04 - Transfer eggs immediately to a bowl of ice water and let cool for 2–3 minutes.
05 - Peel eggs and slice each in half lengthwise.
06 - Arrange egg halves 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 -
  • It takes less time than your usual morning coffee but tastes like you tried.
  • Those jammy yolks break open and turn into a sauce that makes everything better.
  • The chili oil is salty, spicy, and aromatic all at once—one little drizzle changes everything.
02 -
  • The ice bath is not optional—it stops the yolk from cooking further and makes the eggs infinitely easier to peel without turning the whites into little mangled pieces.
  • If your chili oil is very thick or clumpy, warm it up for ten seconds in the microwave before spooning it over the eggs so it flows better and coats more evenly.
  • The eggs are best served within minutes of assembly, because the longer they sit, the cooler they get and the less dramatic the contrast between warm yolk and spicy oil becomes.
03 -
  • If you often make soft-boiled eggs, buy a timer specifically for it—those seven minutes are non-negotiable for the perfect jammy center.
  • Always taste the chili oil mixture before you plate, because some oils are spicier than others and you might want to adjust the balance of soy sauce, vinegar, or honey to match.
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