Chili Oil Jammy Eggs (Print Version)

Jammy eggs topped with spicy chili oil, soy sauce, and sesame for a vibrant culinary twist.

# What You’ll 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, 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

# How-To Steps:

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

# Expert Hints:

01 -
  • The jammy yolk creates its own sauce, so you get richness without cream or butter.
  • It's ready in under 20 minutes but feels fancy enough to photograph.
  • One bowl and one saucepan—minimal cleanup, maximum impact.
02 -
  • The 7-minute timer is non-negotiable—6 minutes leaves the yolk too runny, 8 minutes hardens it to orange; 7 is the only number that works.
  • Don't skip the ice bath; it's what locks in that jammy texture instead of letting carryover heat keep cooking the yolk.
  • Taste your chili oil mixture before plating so you can adjust seasoning—eggs are blank canvas and forgive nothing.
03 -
  • Make the chili oil mixture the night before if you want zero stress in the morning—just store it in a jar and bring it to room temperature before serving.
  • If you're cooking for more than two people, boil the eggs in batches instead of crowding the pot, which can lead to uneven cooking.
  • A slotted spoon makes lowering and removing eggs infinitely easier than trying to fish them out with regular silverware.
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