Chili Oil Jammy Eggs - Spoon Tally

# Needed ingredients:

→ 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

# How to make it:

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 chili oil, soy sauce, toasted sesame seeds, finely sliced green onion, rice vinegar, and honey if using.

04 - Transfer eggs immediately to a bowl of ice water and let cool for 2 to 3 minutes.

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

06 - Arrange eggs cut side up on a plate, spoon chili oil mixture generously over them, garnish with fresh cilantro, parsley, or extra chili flakes as desired, and serve immediately.

# Expert Suggestions:

01 -

Those jammy yolks break open and mingle with the chili oil in a way that feels almost luxurious for something you can make before your coffee finishes brewing.
It's genuinely addictive—crispy, spicy, rich, and done in less than twenty minutes.
This is the dish that made me realize how much depth a humble jar of chili crisp can bring to your kitchen.

02 -

Seven minutes is sacred—the difference between a jammy yolk and a cooked one is literally ninety seconds, so use a timer and don't trust your instincts.
The ice bath is not optional; it's the difference between eggs that are still cooking when you bite into them and eggs that are perfectly set.

03 -