Chili Oil Eggs Jammy (Printable)

Perfectly cooked jammy eggs enhanced with bold chili oil and sesame for a flavorful bite.

# What you'll need:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

02 - 3 tablespoons chili crisp or chili oil
03 - 1 teaspoon soy sauce
04 - 1 teaspoon toasted sesame seeds
05 - 1 small green onion, finely 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

# Method:

01 - Bring a medium saucepan filled with water to a gentle boil.
02 - Carefully lower the eggs into boiling water and simmer for exactly 7 minutes to achieve jammy yolks.
03 - While the eggs cook, combine chili oil, soy sauce, toasted sesame seeds, sliced green onion, rice vinegar, and honey or maple syrup in a small bowl; mix thoroughly.
04 - Transfer cooked eggs immediately to an ice water bath and let sit for 2 to 3 minutes to halt cooking.
05 - Carefully peel the eggs and slice each in half lengthwise.
06 - Arrange egg halves cut side up on a serving plate, spoon the chili oil mixture generously over them, then garnish with fresh herbs or extra chili flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • Takes 17 minutes total but tastes like you spent way more effort than you actually did.
  • The chili oil gives you that addictive spicy-savory punch that makes you keep coming back for bites.
  • Works for breakfast, lunch, a fancy snack, or even a late-night craving—no apologies needed.
02 -
  • Timing is everything—anything under 6 minutes and your yolk is too runny, anything over 8 and you lose that golden jammy center that makes this worth eating.
  • The ice bath isn't optional if you want to peel without tearing the white, and a few seconds of rinsing under cool water while peeling makes the whole process feel effortless.
03 -
  • If you don't have good chili oil on hand, you can make a quick version by heating oil with dried chili flakes, garlic, and a pinch of salt—it won't be the same, but it'll work in a pinch.
  • Cold eggs are harder to peel cleanly, so give them just enough time in the ice bath to stop cooking, then peel while they're still slightly warm and the shell comes off in satisfying sheets.
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