Chili Oil Jammy Eggs

# 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

# Method:

01 - Bring a medium saucepan filled with water to a gentle boil.

02 - Lower the eggs carefully into the boiling water and simmer for 7 minutes to achieve jammy yolks.

03 - While eggs cook, combine chili oil, soy sauce, toasted sesame seeds, green onion, rice vinegar, and honey if using in a small bowl.

04 - Transfer eggs immediately to an ice water bath and let cool for 2 to 3 minutes.

05 - Peel each egg and slice lengthwise in half.

06 - Arrange eggs cut side up on a plate, spoon the chili oil mixture generously over them, then garnish with chopped cilantro, parsley, or extra chili flakes as desired. Serve promptly.

# Expert Advice:

01 -

Those jammy yolks break into a sauce that needs nothing but a spoon to be dangerous.
It's ready faster than you can make toast, which somehow feels like you've cheated your way into something luxurious.
The balance of heat, salt, and toasted sesame is the kind of thing that makes your taste buds wake up.

02 -

Seven minutes is not a suggestion—go longer and you lose the jammy center, which is the entire point of this dish.
The ice bath is non-negotiable because it stops the cooking instantly and keeps that yolk from becoming rubber.
Taste your chili oil mixture before it goes on the eggs because every brand is different in terms of heat and salt levels.

03 -