Chili Oil Jammy Eggs (Printable Version)

Jammy eggs topped with spicy chili oil, soy, sesame seeds, and fresh herbs for a flavorful bite.

# The Ingredients You'll Need:

→ 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

# Step-by-Step Instructions:

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

# Additional Tips::

01 -
  • Seven minutes and you've got restaurant-quality eggs without the pretension or the bill.
  • That spicy-sweet-savory balance hits different when you're eating something you made yourself in your own kitchen.
02 -
  • Exactly seven minutes is non-negotiable; six minutes and your yolk is too runny, eight minutes and it's starting to set. Time matters here.
  • Room-temperature eggs crack less than cold ones, so take yours out of the fridge a few minutes before you start boiling.
03 -
  • A slotted spoon makes getting eggs in and out of water infinitely easier and less stressful than trying to balance them.
  • If you can't find toasted sesame seeds, toast them yourself in a dry pan for two minutes—they go from bland to essential in seconds.
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