Save The first time I made these eggs, I wasn't trying to jump on a trend—I was just tired of plain breakfast and had a bottle of chili crisp sitting on my counter that was begging to be used. I boiled an egg on autopilot while scrolling, and something about the spicy, aromatic oil drizzled over that soft, jammy yolk felt like I'd discovered a secret. Turns out, the internet had been onto something all along. Now this is the first thing I make when I want breakfast to feel like an occasion, not just fuel.
I remember making this for a friend who showed up unannounced one Saturday morning, complaining she had nothing to eat at home. She sat at my counter skeptical, watching me boil eggs like it was going to change her life. When she took that first bite, her whole face changed. She texted me the recipe request before she even left my apartment. That's when I knew this wasn't just a recipe—it was a conversation starter.
Ingredients
- Large eggs: Four of them, and the size matters because you want enough yolk to be generous with the chili oil on top.
- Chili crisp or chili oil: This is your star—use the good stuff or make your own if you're feeling ambitious, because cheap chili oil tastes like regret.
- Soy sauce: Just a teaspoon adds that umami depth that makes people ask what you did differently.
- Toasted sesame seeds: They add a subtle nuttiness and texture that keeps things interesting.
- Green onion: Slice it thin and use the white and light green parts for a fresher bite than you'd expect.
- Rice vinegar: Optional, but a tiny splash cuts through the richness and wakes everything up.
- Honey or maple syrup: A whisper of sweetness balances the heat—trust this even if it sounds weird.
Instructions
- Bring water to the boil:
- Fill a medium saucepan with water and let it come to a gentle, rolling boil. You're not making it violent—just warm enough to cook the eggs evenly.
- Lower in the eggs:
- Gently nestle the eggs into the hot water using a spoon so they don't crack. Set a timer for exactly 7 minutes—this is your jammy yolk moment.
- Make the chili oil mixture:
- While the eggs cook, combine the chili oil, soy sauce, sesame seeds, sliced green onion, and rice vinegar plus honey in a small bowl. Stir it together and taste—adjust the heat or sweetness if you need to.
- Ice bath the eggs:
- When the timer goes off, fish the eggs out with a slotted spoon and plunge them immediately into a bowl of ice water. This stops them from cooking further and makes peeling a lot easier. Give them 2 to 3 minutes to cool.
- Peel and halve:
- Once cool enough to handle, gently crack and peel each egg under cool running water for the smoothest skin. Slice them lengthwise so the yolk is exposed and ready to catch all that chili oil.
- Plate and dress:
- Arrange the egg halves cut side up on a plate, then spoon that chili oil mixture generously over the top. The oil pools around the yolk and seeps into the white, making every bite feel intentional.
- Garnish and serve:
- Scatter fresh cilantro, parsley, or extra chili flakes over the top if you're in the mood. Serve right away while everything is still warm and the flavors are bright.
Save There's something about the moment you crack into the yolk and watch that warm golden liquid start to mingle with the chili oil that feels almost luxurious for something that took less than 20 minutes. I've learned that the smallest moments of good food are sometimes the ones that matter most.
Why This Dish Became My Go-To
I used to overthink breakfast, trying to make it Instagram-worthy or complicated enough to feel like I'd earned it. Then these eggs came along and gave me permission to keep it simple while still feeling special. The chili oil does all the heavy lifting—all you have to do is not mess up the egg timing, which honestly, you probably won't. It's become my favorite thing to make when I want to feel like I'm taking care of myself without the fuss.
How to Make It Your Own
The beauty of this recipe is that it's a starting point, not a rigid rule. If you're spice-averse, dial back the chili oil and skip the extra flakes. If you want heat that makes you sweat a little, add Sriracha to the mix and don't apologize. I've made it with everything from fresh dill to a sprinkle of furikake, and every version has been good in its own way. The core stays the same—perfectly cooked eggs and something bright and spicy—but the rest is your kitchen playground.
Serving Ideas
These eggs shine on their own, but they're also flexible enough to build around depending on your mood. On toast, they become breakfast-for-dinner with a little crunch. Over rice or noodles, they transform into something that almost feels like a composed dish instead of a simple breakfast. I've even crumbled the eggs and tossed them into a grain bowl, and nobody complained. The point is, this recipe doesn't have to stand alone if you don't want it to.
- Layer them on buttered toast or crispy sourdough for textural contrast and staying power.
- Spoon over warm rice or ramen noodles to make a more substantial meal that tastes restaurant-quality.
- Scatter on top of avocado toast or grain bowls for a protein boost that actually tastes intentional.
Save This recipe taught me that sometimes the best meals don't come from elaborate plans—they come from knowing a few things well and not being afraid to repeat them. Make these eggs whenever you need to turn an ordinary morning into something worth remembering.
Kitchen Guide
- → How do I achieve perfectly jammy eggs?
Simmer large eggs in gently boiling water for about 7 minutes, then cool immediately in ice water to stop cooking and ensure creamy yolks.
- → Can I customize the chili oil topping?
Yes, you can adjust heat levels by adding more chili flakes or using different chili oils, and balance flavors with honey or maple syrup.
- → What are good serving suggestions?
These eggs work well over rice, toast, or noodles, providing a spicy and savory complement to several bases.
- → Are there any allergen considerations?
Be mindful of soy in the sauce and potential sesame or peanut allergens in some chili oils; gluten-free tamari can be substituted if needed.
- → How can I store leftovers?
Store peeled eggs with topping separately in an airtight container in the refrigerator and consume within 1-2 days for best freshness.