Jammy eggs with chili oil (Printable)

Delicate jammy eggs adorned with spicy chili oil and fresh garnishes for a bold taste experience.

# 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

# Cooking 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, sesame seeds, green onion, rice vinegar, and honey if using; mix well.
04 - Transfer the eggs immediately to a bowl of ice water and let cool for 2 to 3 minutes.
05 - Peel the eggs 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 Tips:

01 -
  • Seven minutes is all it takes to feel like you've made something special enough for brunch.
  • The chili oil can be prepped while the water boils, so you're never standing around waiting.
  • It tastes restaurant-quality but actually tastes better when you make it yourself because you control how spicy it gets.
02 -
  • The ice bath isn't optional—it stops the cooking immediately and keeps that yolk jammy instead of letting it cook solid from residual heat.
  • Taste your chili oil mixture before serving because every brand of chili crisp tastes different, and you might need more vinegar, salt, or honey to make it sing.
03 -
  • Some people add a tiny drizzle of fish sauce to their chili oil mixture—not enough to taste fishy, just enough to add umami depth that makes people wonder why it tastes so good.
  • Chili oil eggs reheat beautifully if you've made them ahead; just warm the eggs gently in a low oven and spoon fresh chili oil on top before serving.
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