Chili Oil Eggs Delight

# Ingredient list:

→ 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, for sweetness)

→ 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 - While the eggs cook, combine chili oil, soy sauce, toasted sesame seeds, green onion, rice vinegar, and honey or maple syrup if using in a small bowl.

04 - Immediately transfer the eggs to an ice water bath and let cool for 2 to 3 minutes.

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

06 - Arrange the egg halves cut side up on a serving plate and spoon the chili oil mixture generously over them.

07 - Optionally top with chopped cilantro, parsley, or extra chili flakes. Serve immediately.

# Expert tips:

01 -

The contrast between creamy, buttery yolk and that sharp, numbing heat hits different every single time.
Somehow tastes like you spent thirty minutes on breakfast when you spent seven minutes standing in your kitchen.
Endlessly customizable, so you can make it match whatever mood you're in that morning.

02 -

Don't skip the ice bath—I learned this the hard way when I tried to rush and ended up with overcooked yolks that looked gray at the edges, which completely changes the whole dish.
The oil mixture actually tastes better if you let it sit together for a minute or two before serving, giving the soy and vinegar time to flavor the oil rather than just sitting on top of it.

03 -