Chili Oil Fried Eggs
Crispy-edged fried eggs cooked in aromatic chili oil with a perfect balance of heat and flavor. This Asian-inspired dish creates beautifully crispy whites and runny yolks with a spicy kick.
Ingredients
- 1Large Eggs2 large eggs, room temperature
- 2Chili Oil2-3 tablespoons chili oil with sediment (store-bought or homemade)
- 3Soy Sauce1 teaspoon light soy sauce
- 4Rice Vinegar1/2 teaspoon rice vinegar (optional)
- 5Scallions1-2 scallions, thinly sliced
- 6Sesame Seeds1 teaspoon toasted sesame seeds (optional)
- 7Flaky Sea SaltPinch of flaky sea salt
Instructions
- 1
Heat a non-stick or cast iron skillet over medium-high heat. Add the chili oil and let it heat until it shimmers and becomes fragrant.
- 2
Crack the eggs carefully into the hot chili oil. They should sizzle immediately and bubble around the edges.
- 3
Cook for 2-3 minutes without moving them, allowing the whites to become crispy and golden around the edges while keeping the yolks runny.
- 4
Drizzle soy sauce around the edges of the pan (not directly on the eggs) and add rice vinegar if using.
- 5
Tilt the pan slightly and baste the eggs with the seasoned chili oil using a spoon for about 30 seconds.
- 6
Remove from heat and transfer to a plate, spooning the aromatic chili oil over the eggs.
- 7
Garnish with sliced scallions, sesame seeds, and a pinch of flaky sea salt. Serve immediately over steamed rice or with crusty bread.
Helpful Links
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Detailed guide to making restaurant-quality chili oil eggs
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