Crispy Chili Oil Eggs

These eggs took over TikTok for a reason. Lacy, crispy whites with runny yolks swimming in spicy, crunchy chili oil. They take five minutes and you will make them every single morning.

Ingredients

• 3 large eggs
• 2 tablespoons chili crisp oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 scallion, thinly sliced
• 1 teaspoon sesame seeds
• Flaky salt to taste

Step-by-Step Instructions

Step 1: Heat the Oil

Pour the chili crisp oil into a nonstick skillet over medium-high heat. Wait until the oil shimmers and the chili flakes start to sizzle and pop. This takes about a minute. The sediment in the oil is what gives you those crispy bits, so scoop it in.

Step 2: Crack the Eggs

Crack your eggs straight into the hot oil. Give each one a little breathing room. The whites should immediately bubble and start crisping at the edges. If they don’t, your oil isn’t hot enough.

Step 3: Fry Until Crispy

Let them cook undisturbed for 2 to 3 minutes. You want the edges golden brown and lacy, but the yolks still runny. Resist the urge to poke at them.

Step 4: Season

Drizzle soy sauce and rice vinegar around the edges of the pan. It’ll sizzle and steam, that’s what you want. The sauce caramelizes slightly on the hot surface.

Step 5: Plate and Finish

Slide the eggs onto a plate. Spoon any remaining chili oil from the pan over the top. Scatter scallions, sesame seeds, and a pinch of flaky salt over everything.

Serving Suggestions

• Over steamed rice with a splash of soy sauce for a full meal
• On thick toast with a smear of butter
• Alongside congee or rice porridge
• Tucked into warm tortillas with avocado

Tips

• Use a chili crisp with plenty of sediment (Fly By Jing or Lao Gan Ma both work great)
• Room temperature eggs fry more evenly than cold ones
• If you like your yolks more set, cover the pan for the last 30 seconds
• Add a handful of crispy shallots on top for extra crunch