Save I discovered these eggs completely by accident while scrolling through my phone at midnight, watching some video of golden yolks oozing over crispy chili oil. The next morning, I woke up thinking about nothing else, so I boiled some eggs and drizzled whatever spicy oil I had in my cabinet over them. That first bite—the heat, the richness, the sesame seeds catching between my teeth—made me understand why this dish had taken over the internet. It's not complicated, but it tastes like you've been planning it all week.
I made these for my roommate on a Tuesday morning when she was stressed about a work presentation, and she came home that night just asking if I could make them again. That single moment taught me that sometimes the simplest things—eggs, oil, heat—can be exactly what someone needs without any fuss.
Ingredients
- Eggs (4 large): The foundation of everything, and getting the timing right at exactly 7 minutes is the whole secret to jammy yolks that haven't started to set completely.
- Chili crisp or chili oil (3 tbsp): This is where the soul lives—if you find a good one at the store, you're already winning, but homemade hits different because you control the heat.
- Soy sauce (1 tsp): Just enough to add umami depth without overwhelming the eggs with saltiness.
- Toasted sesame seeds (1 tsp): The crunch and nuttiness that makes people ask what that flavor is underneath everything else.
- Green onion (1 small, finely sliced): A whisper of fresh bite that cuts through the richness and brings everything into balance.
- Rice vinegar (1 tsp, optional): If you use it, it adds brightness that can elevate the whole dish in ways you don't expect.
- Honey or maple syrup (1 tsp, optional): A tiny amount of sweetness to round out the spice and make the heat feel more interesting than just hot.
- Fresh cilantro or parsley, chopped: Choose based on your mood—cilantro brings earthiness, parsley stays neutral and lets the other flavors shine.
- Extra chili flakes (optional): For anyone at the table who thinks the situation calls for more danger.
Instructions
- Get the water ready:
- Fill a saucepan about three-quarters full and bring it to a gentle boil—you want rolling bubbles, not a furious boil that will crack the eggs when they hit the water.
- Lower in the eggs:
- Use a spoon to gently guide each egg into the water and set a timer for exactly 7 minutes, because that's where jammy yolks live. The whites will be set but the centers will still move when you tilt them.
- Make the oil while you wait:
- In a small bowl, combine the chili oil, soy sauce, sesame seeds, green onion, and rice vinegar and honey if you're using them. Taste it and adjust—this is where you get to decide how salty, spicy, or sweet it should be.
- Ice bath rescue:
- As soon as the timer goes off, use a slotted spoon to transfer the eggs into a bowl of ice water to stop them from cooking any further. Wait 2-3 minutes so they're cool enough to handle but still warm inside.
- Peel and slice:
- Gently crack and peel each egg under running water—this helps the shell separate from the white. Slice them lengthwise so the yolk is visible and ready to collapse into sauce.
- Plate and pour:
- Arrange the egg halves cut side up on a plate, then spoon that chili oil mixture generously over the top, making sure some pools in the centers where the yolk is breaking.
- Finish it:
- Scatter cilantro, parsley, or extra chili flakes on top depending on what you're feeling, and serve immediately while everything is still warm.
Save The moment I served these to actual guests and watched them tilt their plates to make sure they got every drop of that yolk-oil situation, I realized this recipe was going to become part of my regular rotation. There's something about watching someone slow down and actually pay attention to their food that makes you feel like you've done something right.
Timing is Everything
The beauty of this recipe is that it comes together in the time it takes to boil water, which means breakfast doesn't have to feel rushed or complicated. I've started making these on mornings when I need something that tastes impressive but doesn't require me to stand over the stove, and that's become its own kind of luxury. The eggs take 7 minutes, the oil takes 2 minutes to mix, and everything else is just assembly.
Building Your Own Chili Oil Blend
Once I figured out I could make my own chili oil instead of relying on store-bought, I started experimenting with different peppers and infusion times, and that's when this dish became truly personal. Some days I use a milder oil with extra sesame for richness, other days I lean into heat and dial back the honey. The soy sauce and rice vinegar are really the anchors that hold everything together, but everything else is flexible enough to match whatever ingredients you have and whatever you're craving that morning.
Beyond Eggs
The real secret is that this chili oil situation doesn't have to stay on eggs—I've spooned it over avocado toast, drizzled it on crispy rice, mixed it into noodles, and even used it as a dipping sauce for dumplings. The eggs are just the most obvious canvas, but once you have this flavor profile ready, you'll find yourself reaching for it constantly. It's the kind of condiment that makes you think about what you're eating instead of just getting through breakfast.
- Spoon it over soft tofu with a sprinkle of flaky salt for a vegetarian moment.
- Mix it into room-temperature rice with a fried egg for a complete meal that takes 10 minutes.
- Keep a jar of it in your fridge as a secret weapon for whenever food needs excitement.
Save These eggs remind me that some of the best food discoveries come from scrolling at the wrong time of day and then actually following through on the craving. It's become one of those recipes I make when I want something that feels like more than breakfast but costs less than five minutes of actual work.
Kitchen Guide
- → How do I achieve perfectly jammy eggs?
Simmer large eggs gently for 7 minutes in boiling water, then cool them immediately in ice water to stop cooking and create creamy yolks.
- → What makes the chili oil topping flavorful?
A mix of chili crisp or oil, soy sauce, toasted sesame seeds, and thinly sliced green onion creates a spicy, aromatic layer of flavor.
- → Can I adjust the heat level in this dish?
Yes, add more chili oil or sprinkle extra chili flakes and Sriracha for a spicier finish.
- → Are there any good serving suggestions?
These eggs pair wonderfully with rice, toast, or noodles to turn them into a more substantial meal.
- → How can I make this dish gluten-free?
Use tamari instead of soy sauce and verify that chili oil ingredients contain no gluten sources.