Chili Oil Jammy Eggs (Printable Page)

Perfectly cooked jammy eggs brightened by spicy chili oil and garnished with sesame and scallions.

# 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

# Step-by-Step Guide:

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, finely sliced green onion, and if desired, rice vinegar and honey or maple syrup.
04 - Immediately transfer the cooked eggs to a bowl of ice water and let them cool for 2 to 3 minutes.
05 - Peel the eggs carefully and slice each in half lengthwise.
06 - Arrange the halved eggs cut side up on a serving plate, spoon the chili oil mixture generously over them, and garnish with chopped cilantro, parsley, or extra chili flakes as preferred. Serve immediately.

# Expert Tips:

01 -
  • Its ready in under 20 minutes but feels like something youd order at a trendy restaurant
  • The combination of jammy yolks and spicy crunch hits every single craving sensor at once
02 -
  • 7 minutes is the sweet spot but if you prefer firmer yolks go to 8 minutes never longer or they lose that magic texture
  • The ice bath isnt optional it stops the cooking instantly and makes peeling actually pleasant instead of frustrating
03 -
  • Use room temperature eggs to reduce cracking when you lower them into the water
  • If your chili oil has separated give it a good stir or shake before measuring
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