Chili Oil Jammy Eggs

I stumbled onto this recipe during one of those late-night scrolling sessions, watching someone in a viral video crack an egg in half to reveal the most gloriously runny yolk, then drizzle it with glossy chili oil. Something about the simplicity of it grabbed me—no fancy techniques, just patience and heat and those few perfect ingredients coming together. The next morning, I couldn't stop thinking about it, so I filled a pot with water and decided to figure it out myself.

I made this for a friend who was skeptical about spending time on eggs, and watching her cut into that first one—seeing the yolk spill across the plate like liquid gold—she just stopped talking and ate. That moment when food does something unexpected to people, even something this small, that's when cooking feels like it matters.

Ingredients

• Large eggs: Four of them, and the magic happens at exactly seven minutes—that's the sweet spot where the whites are set but the yolk is still soft enough to cut with a fork.
• Chili crisp or chili oil: Three tablespoons is the hero here; store-bought saves time, but homemade gives you control over how spicy things get.
• Soy sauce: Just a teaspoon brings umami depth that keeps the dish from being one-note heat.
• Toasted sesame seeds: They add a subtle nuttiness and crunch that changes the texture with every bite.
• Green onion: Finely sliced, it brings a sharp freshness that cuts through the richness of the yolk.
• Rice vinegar and honey: Optional, but they're the secret touches—vinegar brightens everything while honey adds a touch of caramel sweetness that makes people ask what you did differently.
• Fresh cilantro or parsley: A last-minute sprinkle that feels more thoughtful than it should.

Instructions

Bring water to a gentle boil:

Fill a medium saucepan about halfway with water and let it bubble steadily—you want enough heat to cook the eggs through, but not a rolling boil that bounces them around.

Lower the eggs and start counting:

Gently place each egg into the water with a spoon and set a timer for exactly seven minutes; this is non-negotiable if you want that jammy center.

Make the chili oil magic:

While the eggs cook, grab a small bowl and combine the chili oil, soy sauce, sesame seeds, green onion, rice vinegar, and honey if you're using it; stir it together and taste it—this is your moment to adjust the heat or sweetness before it hits the eggs.

Ice bath to stop the cooking:

When the timer goes off, use a slotted spoon to transfer the eggs to a bowl of ice water and let them sit for two to three minutes; this stops the cooking and makes them easier to peel.

Peel and slice with intention:

Once they're cool enough to handle, gently crack and peel each egg under cool running water—the cold makes the shell slip off more easily—then slice them lengthwise and watch that yolk reveal itself.

Plate and pour:

Arrange the egg halves cut-side up on a plate and spoon that chili oil mixture generously over the top; don't be stingy with the oil or the sesame seeds.

Finish and serve:

Scatter cilantro, parsley, or extra chili flakes on top and eat while everything is still warm and the yolk is at its most cooperative.

Save

There's something about the moment when you crack open an egg and the yolk runs—it's a small thing, but it feels generous, like the egg is giving something to you. I've made this dish a dozen times now, and it never loses that feeling.

The Art of the Jammy Yolk

Timing is everything with soft-boiled eggs, but it's not magic—it's just physics. Boiling water is about 212 degrees Fahrenheit, and at that temperature, egg proteins denature at very specific rates. The white sets first, then the yolk's outer layer firms up while the center stays loose. Seven minutes in that heat gives you the window where the whole thing holds together but the inside still moves. I learned this the hard way by making eggs two minutes too long and pretending they were still good.

Building Your Chili Oil Blend

The beauty of chili oil is that it's a backdrop for whatever else you want to add. Some days I want more soy sauce for saltiness, other days I reach for a splash of rice vinegar if I'm feeling something bright and sharp. The honey is subtle—most people can't identify it—but it rounds out the edges of the heat and brings a warmth that feels almost comforting. Don't skip the sesame seeds; they're the texture surprise that keeps the dish interesting.

Making It a Real Meal

These eggs are perfect on their own for a quick breakfast, but I've also served them over steamed rice with a handful of greens, on buttered toast, or even over soft noodles with a little extra soy sauce drizzled on top. The eggs become the sauce, the yolk coating everything else with richness and the chili oil bringing the heat and character. It's flexible enough for a busy weeknight but impressive enough for when you want to feel like you tried.

• Toast some bread and serve the eggs on top for a breakfast that feels almost fancy without any extra work.
• Pour the whole thing over warm rice and add a fried egg on top if you're feeling indulgent and want more yolk.
• Make extra chili oil and keep it in the fridge—it's good on absolutely everything for the next week.

Save

This recipe is proof that you don't need a long ingredient list or complicated steps to make something worth eating. Sometimes the best meals are the ones where you're just giving each ingredient space to shine.

Recipe FAQ

→ How do I achieve perfectly jammy eggs?

Simmer eggs gently in boiling water for exactly 7 minutes, then immediately cool in ice water to stop cooking and ensure a soft yolk center.

→ Can I adjust the spice level in the chili oil topping?

Yes, add extra chili flakes or a dash of Sriracha to increase heat, or reduce chili oil amount for milder flavor.

→ What alternatives are there for soy sauce in this dish?

Tamari serves as a gluten-free substitute that maintains the savory depth without altering the overall taste significantly.

→ Is the dish suitable for vegetarians?

Yes, it uses vegetarian-friendly ingredients like eggs, chili oil, and plant-based garnishes.

→ What are some good serving suggestions?

Serve the eggs over steamed rice, toasted bread, or noodles to create a more filling meal.