Jammy eggs with chili oil

I discovered chili oil eggs completely by accident one morning when I had leftover chili crisp from a late-night noodle craving and a few eggs that needed using. The combination was so unexpectedly perfect—that warm, tingly heat against the creamy yolk—that it became my go-to when I want something fast but feels a little indulgent. Now whenever I make them, that first bite brings back that moment of happy surprise in my kitchen.

I made this for my friend who claims she hates cooking, and watching her plate these eggs with the chili oil dripping down felt like I'd handed her a secret. She's made them three times since, each version slightly different based on whatever she had in her spice cabinet. That's when I realized the real magic isn't the recipe itself—it's how flexible it is, how it bends to whoever's making it.

Ingredients

• Large eggs: Four eggs give you two generous servings, and that jammy center at exactly seven minutes is worth setting a timer for—any less and they're runny, any more and you lose that silky yolk texture.
• Chili crisp or chili oil: This is your star ingredient, so use something you actually like eating straight from the jar because that's how important it is to the final dish.
• Soy sauce: Just a teaspoon adds saltiness and depth without overpowering the chili's heat.
• Toasted sesame seeds: They add a subtle nuttiness and a little crunch that makes each bite interesting.
• Green onion: Slice it thin so it doesn't overpower, but don't skip it because it brings a bright, fresh contrast to the heat.
• Rice vinegar and honey: Both optional, but the vinegar cuts through the richness while honey rounds out the chili's edges.
• Fresh cilantro or parsley: A handful scattered on top feels like the difference between breakfast and a moment you'll remember.

Instructions

Boil your water gently:

Fill your saucepan about three-quarters full and bring it to a gentle boil—you want steady bubbles, not an angry rolling boil that'll crack your eggs. This usually takes about five minutes while you prep everything else.

Lower the eggs in carefully:

Use a spoon to gently lower each egg into the water so they don't crack. Once all four are in, set a timer for exactly seven minutes—this is the secret to that perfect jammy center.

Make your chili oil mixture:

While the eggs cook, combine the chili oil, soy sauce, sesame seeds, green onion, rice vinegar, and honey in a small bowl. Taste it before the eggs are done so you can adjust the heat or salt to your preference.

Ice bath is essential:

The moment your timer goes off, transfer the eggs to ice water to stop them from cooking further. This takes just two or three minutes, but it's the difference between creamy yolks and chalky ones.

Peel and slice with intention:

Once cool, peel gently under cool running water—start at the wide end and the shell slides off like it's meant to. Slice each egg in half lengthwise so the yolk is visible and waiting for the chili oil.

Plate and dress:

Arrange your eggs cut-side up on a plate, then spoon the chili oil mixture generously over each half. The oil should pool slightly around the yolk, inviting you to eat immediately.

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There's something almost meditative about watching that chili oil pool around a warm, broken yolk, how the heat and the cooling egg create this moment that's half comfort and half excitement. My partner won't eat eggs any other way now, and honestly, I don't blame them.

The Heat Level Conversation

The beauty of this dish is that you control exactly how much heat you want—there's no martyrdom required here. If you like things spicy, use a chili oil with visible flakes or add extra chili flakes on top; if you prefer subtle warmth, dial it back or use a gentler variety. I've made this for people who think sriracha is an adventure and people who keep ghost peppers on hand, and everyone leaves happy because it's infinitely adjustable.

Making It a Full Meal

On its own, these eggs are perfect for a quick breakfast or snack, but they transform into something more substantial when you serve them alongside something to soak up that precious chili oil. Toast catches the oil beautifully and lets you eat it without waste, warm rice makes it feel like a proper Asian-inspired breakfast, and noodles turn it into a noodle dish that just happens to have the best egg on top.

Small Details That Matter

The difference between good and memorable comes down to little moments of intentionality—toasting your sesame seeds in a dry pan for thirty seconds instead of using them straight from the jar, slicing the green onion thin so it doesn't dominate, even the choice of what kind of vinegar you use shapes the whole experience. This recipe works because it respects each ingredient enough to let it be itself.

• If you don't have rice vinegar, any mild vinegar works, but rice vinegar's subtle sweetness pairs better with the chili heat.
• Make the chili oil mixture ahead of time if you want—it actually gets better as the flavors meld, and you can store it in the fridge for a week.
• A pinch of flaky salt on top (not mixed in) adds texture and catches light in a way that makes the plate look intentional.

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This is the kind of recipe that works because it's honest—no pretense, no unnecessary steps, just good ingredients meeting in a warm bowl. Make it once and it becomes something you return to.

Recipe Questions & Answers

→ How do I achieve a jammy yolk consistency?

Simmer eggs gently in boiling water for 7 minutes, then immediately transfer to an ice bath to stop cooking and ensure a soft, slightly runny yolk.

→ Can I use store-bought chili oil for this dish?

Yes, store-bought chili oil or chili crisp works well, but homemade blends can add personalized flavor and freshness.

→ What garnishes complement the chili oil eggs?

Fresh cilantro or parsley, along with toasted sesame seeds and extra chili flakes, enhance the dish with brightness and texture.

→ Is there a gluten-free option for the soy sauce ingredient?

Substitute tamari in place of soy sauce to maintain gluten-free standards without compromising flavor.

→ How can I adjust the heat level of the chili oil topping?

Add extra chili flakes or a dash of Sriracha for more heat, or reduce the amount of chili oil for a milder flavor.