USA · Breakfast and Brunch

Chili Oil Eggs

Eggs fried in chili oil until the whites blister and go crispy at the edges while the yolk stays completely liquid.

5 min✻2 servings✻210 kcal
Chili Oil Eggs

Ingredients

  • chili oil4 tbsp
  • eggs4
  • flaky sea salt
  • cooked rice or crusty bread to serve

Method

  1. 1Heat the chili oil in a small pan over medium-high heat until it shimmers and you can see the oil moving. This takes about 90 seconds. Don't rush this — oil that's not hot enough gives you a gently cooked egg, not a crispy-edged one.
  2. 2Crack the eggs in, one at a time, directly into the hot oil. Step back slightly — the oil will spit. Don't move the eggs.
  3. 3Tilt the pan towards you and use a spoon to repeatedly baste the egg whites with the hot oil for 60–90 seconds. The whites will bubble, turn lacy and golden at the edges. The yolk should remain completely liquid — it just warms through from the oil basting.
  4. 4When the whites are fully set and the edges are crispy and dark golden, slide the eggs out onto a plate. Spoon all the remaining chili oil from the pan over the eggs. Finish with a pinch of flaky salt. Serve immediately with rice or bread.