The short answer: for chili oil eggs, heat 1 to 2 tablespoons chili oil in a non-stick pan over medium heat. Crack in 2 eggs and fry for 2 to 3 minutes, spooning the hot oil over the whites, until the edges are crisp and red and the yolks are still runny. Finish with soy sauce, spring onion and a little flaky salt.
Chili oil eggs are fried eggs cooked in chili oil instead of plain oil. The whites puff up and turn lacy and crisp, the edges go a deep, toasty red, and the yolk stays soft. It takes five minutes and one pan. Below: the method, what to eat them with, and five more ways to use chili oil.
| At a glance | |
|---|---|
| Time | About 5 minutes |
| Serves | 1 (2 eggs) |
| Heat | Medium, so the chili flakes do not scorch |
| Best oil | Chili oil with plenty of flakes, or chili crisp |
Ingredients
- 2 eggs, at room temperature if you have time
- 1 to 2 tablespoons chili oil, with some of the flakes from the bottom of the jar
- 1 teaspoon soy sauce
- 1 spring onion, thinly sliced
- A pinch of flaky salt
- Optional: a few drops of black vinegar, toasted sesame seeds, fresh coriander
Any chili oil works. A Sichuan-style oil with lots of flakes gives the best crust. If you make your own, our guide to how to make chili oil covers the oil and the right pouring temperature.
How to make chili oil eggs
- Heat the oil. Spoon the chili oil and some flakes into a non-stick or well-seasoned pan. Set it over medium heat until the oil shimmers and the flakes start to sizzle softly.
- Add the eggs. Crack the eggs into the pan. They should sizzle at once. If they do not, wait a little longer next time.
- Baste. Tilt the pan and spoon the hot oil over the whites, not the yolks. Fry for 2 to 3 minutes until the edges are crisp and lacy.
- Season. Take the pan off the heat. Add the soy sauce around the eggs, then the spring onion and salt.
- Serve. Slide the eggs and every drop of oil onto rice, toast or noodles.
Watch the heat. Chili flakes burn faster than plain oil. If the flakes turn black or smell bitter, the pan is too hot. Lower it and start again with fresh oil.
What to serve them with
- Rice: a bowl of hot jasmine rice catches the yolk and the oil.
- Toast: thick sourdough or toasted bread, maybe with mashed avocado.
- Noodles: put the eggs on top of a quick bowl of chili oil noodles.
- Greens: wilted spinach or pak choi on the side.
- A tortilla: fold the eggs into a warm tortilla with a little cheese.
5 more ways to use chili oil
- Dumpling dip: mix 1 tablespoon chili oil with 1 tablespoon soy sauce and 1 tablespoon black vinegar.
- Noodles in 10 minutes: toss cooked noodles with chili oil, soy sauce, garlic and spring onion.
- Pizza and toast: drizzle it over pizza, or over a cheese toastie as it comes out of the pan.
- Roasted vegetables: toss roasted potatoes, cauliflower or broccoli with a spoonful while they are hot.
- Soups: swirl a little into ramen, lentil soup or a simple egg drop soup.
If you like the crunch, try a jar of crunchy garlic chili oil. Its fried garlic and shallot make the egg crust even better.
Common mistakes
- Heat too high: the flakes burn before the eggs are done. Medium heat is enough.
- Cold eggs straight from the fridge: they cool the oil and cook unevenly. Let them sit out for 10 minutes if you can.
- Basting the yolk: hot oil sets the yolk. Spoon it over the whites only.
- Too little oil: you need enough to spoon. One tablespoon is the minimum for 2 eggs.
- A sticky pan: use non-stick or a well-seasoned steel or cast-iron pan.
- Salting too early: soy sauce in hot oil spits. Add it around the eggs after the pan is off the heat.
A note on storing chili oil
Keep your chili oil in a clean, closed jar in the fridge and use a clean, dry spoon. Homemade oil with only dried chili and spices keeps for about a month there. Penn State Extension allows up to 3 months; we use the shorter time. Oil that still has fresh garlic, ginger or shallot in it should be used within 4 days. Let the jar sit out for a few minutes before cooking, so the oil loosens.
Questions
Can I fry eggs in chili oil?
Yes. Use medium heat and 1 to 2 tablespoons of chili oil. Too much heat burns the chili flakes and makes them bitter.
How long do chili oil eggs take?
About 5 minutes. Heat the oil for a minute or two, then fry the eggs for 2 to 3 minutes while you spoon the oil over the whites.
What is the best chili oil for fried eggs?
One with plenty of chili flakes at the bottom, or a chili crisp with fried garlic. The flakes are what make the red, crisp edges.
Can I make chili oil eggs scrambled?
Yes. Warm the chili oil, add beaten eggs, and stir gently on low heat. Take them off while they still look a little wet.
What do I eat with chili oil eggs?
Rice, toast, noodles or a tortilla. Add soy sauce, spring onion and a little black vinegar on top.
