Chili Oil Jammy Eggs (Printable)

Tender eggs cooked to jammy perfection topped with spicy chili oil and sesame seeds.

# What You'll Need:

→ 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

# How-To Steps:

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 the chili oil, soy sauce, toasted sesame seeds, sliced green onion, and rice vinegar and honey if using.
04 - Transfer the 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 the eggs cut side up on a plate and spoon the chili oil mixture generously over them.
07 - Add chopped cilantro, parsley, or extra chili flakes as desired and serve immediately.

# Expert Tips:

01 -
  • Seven minutes is all it takes to go from ordinary breakfast to something that feels intentional and a little bit luxurious.
  • The chili oil does almost all the heavy lifting—spicy, savory, with that whisper of sweetness and sesame that makes each bite craveable.
  • It's endlessly flexible: serve it solo, pile it on toast, or turn it into a quick rice bowl when you want something more substantial.
02 -
  • Seven minutes is exact—six minutes and the yolk is still too loose, eight minutes and you lose that jammy magic; invest in a timer you trust.
  • The ice bath is not optional; it stops the yolk from cooking further and makes peeling feel almost meditative instead of frustrating.
03 -
  • If your store-bought chili oil is too mild, heat it gently in a small pan and add a pinch of extra chili flakes or a dash of Sriracha to give it more personality.
  • Always make more chili oil than you think you need; you'll want it on your breakfast toast, your lunch bowl, and probably drizzled over cream cheese or avocado by the end of the week.
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