These chili oil eggs are crispy on the edges with soft and gooey egg yolks in the middle. Spicy, fragrant, and so addictive! Enjoy on its own, or over a warm bowl of rice or toast!

If you want to spice up your usual eggy meal, this is definitely the way to go! It is extremely simple yet loaded with flavors, and the spicy kick instantly warms you up.

You can enjoy as a breakfast on its own or over toast, or pair with rice and vegetables to make it into a full meal.

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• Which chili oil should I use?
• Tips for perfect crispy chili eggs
• Ingredients for this recipe
• How to make chili oil eggs
• Check out more egg recipes...
• Recipe

Which chili oil should I use?

What I use for this recipe is Chinese style chili crisp oil. It has fried garlic chips and spices, giving the perfect aroma and crunchiness. Depending on the brand, it is already seasoned with salt.

If your chili crisp oil is oil heavy, try to scoop out more of the crisp part.

Tips for perfect crispy chili eggs

Make sure to bring the chili oil to heat before dropping in the eggs. Also, try not want to touch the eggs while cooking as it will prevent the edges from getting crispy.

Let them puff up, and drizzle the chili oil onto the egg whites so they soak up the flavor. Do not drizzle the oil on the yolks as it can overcook them. 

Covering with a lid is unnecessary, as steaming will prevent the eggs from getting crispy. 

Ingredients for this recipe

• Chili crisp oil
• Sesame oil
• Large eggs
• Salt
• Optional base: Rice or toast

Topping suggestions

• Toasted sesame
• Chopped scallions

How to make chili oil eggs

1. Heat up the chili oil and sesame oil together in a pan.

2. Drop in the eggs and cook for a minute or two until the whites are set but the yolks are still undercooked. Spoon and pour some of the chili oil over the eggs while cooking.

3. Serve the eggs over rice or toast. Sprinkle some salt if desired.

4. Garnish with toasted sesame and scallions.

* See more details in the recipe card below.

Recipe