Chili Oil Eggs
Lin Wei
@linweiwok
Prep
5 min
Cook
5 min
Total
10 min
Servings
2
Difficulty
Easy
Let's cook
Get the oil properly hot
Heat the oil in a small pan until it shimmers and a drop of water spits violently. Timid heat gives you a soft fried egg, not this.
💡The oil must be hot enough to make the whites bubble the instant they hit it.
Crack and stand back
Crack the eggs in one at a time. The edges will bubble up furiously and turn brown and lacy within 30 seconds.
Baste the tops
Tilt the pan and spoon the hot oil over the whites repeatedly for 60 seconds, until they set but the yolks stay completely liquid.
💡Basting sets the top without flipping, which keeps the yolk runny.
Mix the sauce
Stir the soy sauce, vinegar, and sesame oil together.
Assemble
Spoon the rice into bowls, slide the eggs on top, then add the chilli crisp, the soy mixture, scallions, and sesame seeds. Break the yolks into the rice.
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📝 Tips, swaps, and make-ahead notes
The crisp brown edge is the point of the dish, so do not be tempted to lower the heat when it starts spitting. A splatter guard is genuinely useful here.
- •Add greens: Wilted bok choy or spinach under the egg.
- •Vegan: Crisped silken tofu slices in place of the eggs.
- •Noodles: Works just as well over instant noodles as over rice.
Nutrition & Safety
Calories
432kcal
Protein
16g
Carbs
42g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains egg, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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