Save The first time I saw chili oil eggs scrolling through my feed, I honestly thought it was too simple to be that good. I was so wrong. The way the spicy, aromatic oil seeps into those jammy yolks creates something thats way greater than the sum of its parts. Now its my go-to when I want breakfast to feel like an event without actually putting in event-level effort.
I made these for my brother when he was visiting last month, and he literally paused mid-bite to ask what kind of magic was in the bowl. Watching someone cut into that first egg and see the yolk mix with the chili oil never gets old. Its become the thing I make when I want to impress people without actually trying too hard.
Ingredients
- 4 large eggs: Room temperature eggs cook more evenly, so take them out of the fridge about 15 minutes before you start
- 3 tbsp chili crisp or chili oil: Store-bought works perfectly, but if you have homemade, even better—look for one with good texture and crunch
- 1 tsp soy sauce: This adds just enough saltiness to balance the heat and richness
- 1 tsp toasted sesame seeds: Toast them in a dry pan for 30 seconds first if theyre raw—it makes a huge difference in flavor
- 1 small green onion, finely sliced: Slice them thin so you get that fresh bite in every spoonful
- 1 tsp rice vinegar: Totally optional, but it cuts through the richness beautifully
- 1 tsp honey or maple syrup: A tiny bit of sweetness rounds everything out if your chili oil is really fiery
Instructions
- Get your water ready:
- Fill a medium saucepan with enough water to cover the eggs by an inch, and bring it to a gentle boil—not a rolling storm, just steady bubbles
- Cook the eggs:
- Lower the eggs in carefully with a spoon, set a timer for exactly 7 minutes, and dont wander off—precision matters here
- Mix the magic sauce:
- While the eggs cook, stir together the chili oil, soy sauce, sesame seeds, green onion, and any extras youre using in a small bowl
- Stop the cooking:
- When the timer goes off, move the eggs straight into ice water for 2 to 3 minutes so they stop cooking and peel easier
- Prep for serving:
- Peel the eggs, slice them in half lengthwise, and arrange them cut-side up on whatever plate youre using
- Finish it off:
- Spoon that chili oil mixture generously over the eggs, making sure every yolk gets some love, and add whatever garnish speaks to you
Save This recipe became a regular in my rotation during a particularly busy month when cooking felt like a chore. It reminded me that the best dishes dont need to be complicated—they just need balance and a little bit of courage.
Choosing Your Chili Oil
Not all chili oils are created equal, and the texture here really matters. You want one with actual crunchy bits, not just red oil. I keep three different kinds in my pantry now because each brings something completely different to the dish.
Perfecting That Jammy Yolk
After dozens of attempts, Ive learned that starting eggs in already boiling water gives me the most consistent results. The cold-start method works too, but this feels more predictable and easier to time perfectly every single time.
Building Your Bowl
Sometimes I serve these over steamed rice with extra cucumber on the side. Other times they go on top of buttered toast or straight into a noodle bowl. The eggs are the star, but the stage you build around them changes the whole show.
- Try adding quick-pickled vegetables for acidity and crunch
- A soft drizzle of condensed milk sounds wild but works if you like sweet-spicy things
- Keep extra chili oil on the table because someone will want more
Save Theres something deeply satisfying about a dish that looks stunning but takes zero technique to master. Once you make these, youll understand why the internet went crazy for them.
Common Recipe Questions
- → How do I achieve perfectly jammy eggs?
Simmer eggs gently for about 7 minutes in boiling water, then cool in ice water to stop cooking and make peeling easier.
- → Can I adjust the spiciness level?
Yes, add extra chili flakes or Sriracha to the chili oil topping for more heat, or reduce the amount of chili oil for milder flavor.
- → Is it possible to make this gluten-free?
Use tamari or a gluten-free soy sauce in the chili oil mixture to keep the dish gluten-free.
- → What are good serving suggestions for these eggs?
This dish pairs well with rice, toast, or noodles, making for a satisfying and versatile meal or snack.
- → How should the chili oil mixture be prepared?
Mix chili crisp or oil with soy sauce, toasted sesame seeds, sliced green onion, and optionally rice vinegar and honey for balance.