chili crisp fried eggs
I never expected that chili crisp would become a part of my personality. A few years ago, I fell in love with this captivating condiment so hard that I even wrote an upcoming cookbook about chili crisp, which is basically a love letter to this spicy condiment.
After I made chili crisp fried eggs for the first time, my life changed for good. The simple idea of frying eggs in a spicy, oil-based condiment makes such a big difference, and I haven’t stopped making chili crisp fried eggs since.
Savory, crispy, and slightly spicy, these fried eggs are mesmerizing to watch as they cook in the bright-red chili crisp oil. Adding toasted sesame oil brings a subtle, delicious nutty flavor that makes the fried eggs taste incredible.
Chili crisp fried eggs are perfect as they are, but I highly recommend serving them over crispy toast or a bowl of hot rice. If you plan to eat them with rice, I recommend adding some soy sauce, more toasted sesame oil, freshly chopped scallions, and a generous serving of crispy seaweed for a simple yet highly satisfying meal.
INGREDIENTS
1 tablespoon chili crisp
1 teaspoon toasted sesame oil
1 medium scallion
1 pinch kosher salt
2 large eggs
Toast or a warm bowl of rice, for serving (optional)
Furikake, for garnish
* Serves 1
INSTRUCTIONS
Heat 1 tablespoon chili crisp and 1 teaspoon toasted sesame oil in a small nonstick frying pan over medium-low heat until shimmering. Meanwhile, thinly slice 1 medium scallion.
Swirl the pan or use the back of a spoon to spread the mixture throughout the pan. Gently crack 2 large eggs into the pan and season with a pinch of kosher salt. Cook undisturbed until the whites are set, the yolks are still runny, and the edges of the eggs are crisp, 3 to 5 minutes. Reduce the heat as needed to avoid burning.
Slide the eggs onto a plate, toast, or a warm bowl of rice. Pour any oil left in the pan over the eggs. Garnish with furikake and the scallions.