Chili Oil Eggs Bold Flavors

# Ingredient List:

→ 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

# Directions:

01 - Bring a medium saucepan filled with 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 them cool for 2 to 3 minutes.

05 - Peel the eggs and slice each in half lengthwise.

06 - Arrange egg halves cut side up on a plate, spoon the chili oil mixture generously over them, and garnish with chopped cilantro, parsley, or extra chili flakes if desired. Serve immediately.

# Expert Tips:

01 -

Seven minutes of gentle simmering gives you that perfect glossy yolk that breaks across creamy whites without apology.
It tastes like you spent way more time than you actually did, which is the best kind of kitchen magic.
One bowl to mix, one pan to cook in, and suddenly you have something that feels both indulgent and completely effortless.

02 -

The ice bath is not optional—it stops the cooking instantly and is the difference between a perfectly jammy yolk and one that's started to solidify around the edges.
If you're making the chili oil ahead of time, let it come back to room temperature before serving, or warm it gently in a small pan; cold oil tastes muted and sad.

03 -