Chili Oil Jammy Eggs - Snack And Mack

# Ingredient List:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

02 - 3 tablespoons chili crisp or chili oil (store-bought or homemade)

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

# Steps:

01 - Fill a medium saucepan with water and bring it to a gentle boil over medium heat.

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

03 - In a small bowl, combine the chili oil, soy sauce, toasted sesame seeds, finely sliced green onion, rice vinegar, and honey or maple syrup if using.

04 - Transfer the cooked eggs immediately into a bowl of ice water and let them cool for 2 to 3 minutes.

05 - Peel the eggs carefully and slice each one in half lengthwise.

06 - Arrange the egg halves cut side up on a plate. Spoon the chili oil mixture generously over the eggs and garnish with chopped cilantro, parsley, or extra chili flakes as desired. Serve immediately.

# Expert Advice:

01 -

Seven minutes from cold water to a plate of golden, jammy perfection that tastes like it took all morning.
The chili oil transforms ordinary boiled eggs into something bold and restaurant-worthy, and it's hard to stop at just one.
This works as a quick breakfast, a snack that impresses, or even a strange-but-brilliant dinner when you're running on fumes.

02 -

Seven minutes is exact—six minutes leaves the white slightly underdone, and eight minutes hardens the yolk in a way that defeats the purpose entirely.
The ice bath isn't optional; it stops the cooking instantly and makes the shell cooperate with you instead of sticking stubbornly to the white.
Your chili oil quality matters more than anything else in this dish, so taste it first and make sure you actually like it.

03 -