Chili Oil Jammy Eggs (Print)

Soft boiled eggs dressed in spicy chili oil and garnished with sesame and green onion.

# What You Need:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

02 - 3 tablespoons chili crisp or chili oil (store-bought or homemade)
03 - 1 teaspoon soy sauce
04 - 1 teaspoon toasted sesame seeds
05 - 1 small green onion, thinly sliced
06 - 1 teaspoon rice vinegar (optional)
07 - 1 teaspoon honey or maple syrup (optional)

→ Garnish (optional)

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

# Steps:

01 - Bring a medium saucepan of water to a gentle boil.
02 - Lower the eggs carefully into the boiling water and simmer for 7 minutes for jammy yolks.
03 - Combine chili oil, soy sauce, toasted sesame seeds, sliced green onion, rice vinegar, and honey in a small bowl; mix well.
04 - Transfer eggs immediately to a bowl of ice water and let chill for 2 to 3 minutes.
05 - Peel the eggs and slice in half lengthwise.
06 - Arrange eggs cut side up on a plate and spoon the chili oil mixture evenly over them.
07 - Top with chopped cilantro or parsley and extra chili flakes if desired; serve immediately.

# Top Tips:

01 -
  • It comes together in under 20 minutes but tastes like something from a fancy breakfast spot
  • The contrast between creamy yolks and crunchy spicy topping makes every bite exciting
  • You can keep everything on hand and whip it up whenever you need something comforting
02 -
  • That ice water bath is non negotiable if you want the eggs to peel cleanly
  • The timing really matters at 7 minutes you get that perfect jammy texture
  • Spoon the chili oil mixture right before serving so the seeds stay crunchy
03 -
  • Use room temperature eggs to prevent cracking when you lower them into the hot water
  • Crack the wider end first where the air pocket is for easier peeling
  • Let the chili oil mixture sit for 5 minutes before serving so the flavors meld together
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