One of the perfect egg recipes for breakfast, chilli oil eggs (better known as chilli crisp fried eggs) are one of those rare recipes that are so simple yet so transformative that they go viral and change the way people cook eggs forever. This recipe pushes back chilli oil or chilli crisp from being just a condiment meant for drizzling over eggs, astas and more to being the very oil that eggs (in this case) are cooked in.
The magical Chinese condiment of chilli oil is half spicy oil, half crunchy, garlicky, aromatic bits, combined with toasted sesame oil, making for one of the best, but spicy egg recipes for breakfast, out there. What happens in the pan is genuinely mesmerising to watch, as long as the aroma released that will inadvertently fill your kitchen.
As the eggs hit the bright-red chilli crisp oil, the whites immediately begin to bubble and crisp around the edges, turning golden and lacy like delicate fried cheese. The oil-soaked edges turn minglingly crispy, while the tops, the yolks, remain runny and soft. Meanwhile, all those crunchy bits in the chilli crisp from the fried garlic, onions, and salt cling to the eggs, infusing every bite with flavour.
Ingredients
UNITSIngredients
For the eggs:
2Large eggs
1 tablespoon Chilli oil (with oil and crunchy bits)
Thinly slice the scallion, for you'll use it for garnish at the end. Have your eggs ready to crack. Make sure you're using a good-quality chilli crisp that has both oil and crunchy bits.
Description - Step 2
Heat chilli crisp and sesame oil
In a small nonstick frying pan (8-inch works perfectly for 2 eggs), add 1 tablespoon chilli crisp and 1 teaspoon toasted sesame oil. Heat over medium-low heat until the oil begins to shimmer and you can see tiny bubbles forming – about 1-2 minutes. The medium-low heat is crucial to prevent burning the delicate chilli flakes and garlic bits.
Description - Step 3
Spread the oil mixture
Swirl the pan gently or use the back of a spoon to spread the chilli crisp and sesame oil mixture evenly throughout the bottom of the pan. You want complete coverage so the eggs cook evenly.
Description - Step 4
Crack eggs and season
Carefully crack the 2 eggs directly into the pan, being careful not to break the yolks. Try to space them apart slightly. Season the eggs with a pinch of kosher salt. The chilli crisp already has salt, but a little extra on the eggs themselves helps season them perfectly.
Description - Step 5
Cook eggs undisturbed
This is the hardest part! Let the eggs cook completely undisturbed for 3-5 minutes. Watch as the whites slowly set from the edges inward, and the edges turn golden brown and crispy. The yolks should remain bright, jiggly, and runny. Reduce the heat if needed to prevent burning the chilli crisp.
Description - Step 6
Check the doneness
The eggs are done when the whites are completely set (no translucent raw parts visible), the yolks are still runny, and the edges are beautifully crisp and lacy. They should have that characteristic bright red colour from the chilli oil. If the whites are still a bit translucent on top, you can gently spoon some of the hot oil over them (avoiding the yolk) to finish cooking.
Description - Step 7
Serve immediately
Immediately slide the eggs onto your serving vessel – a warm bowl of rice, a piece of crispy toast, or just a plate. Pour any chilli crisp oil left in the pan over the eggs. Garnish with the sliced scallions and, optionally, furikake. Eat immediately while hot, and the yolk is still runny.
Search
Login
Chinese
Easy
Main Course
