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Spicy Asian Chili Oil Eggs

Perfectly soft-boiled eggs with jammy yolks, swimming in a vibrant, savory, and aromatic chili crisp and soy sauce marinade. A quick and high-protein snack or meal addition.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 eggs
Course: Appetizer, Breakfast, Snack
Cuisine: Asian, Fusion
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs room temperature preferred
  • 1 tbsp white vinegar for boiling water
Chili Oil Sauce
  • 0.25 cup chili oil or chili crisp
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar or black vinegar
  • 1 tbsp sesame oil toasted
  • 1 tbsp sugar or honey
  • 3 cloves garlic minced
  • 2 tbsp scallions finely chopped
  • 2 tbsp cilantro or parsley, finely chopped
  • 1 tsp sesame seeds toasted

Equipment

  • Medium saucepan
  • Slotted spoon
  • Large bowl for ice bath
  • Mixing Bowl

Method
 

  1. Prepare a large bowl filled with cold water and ice cubes for an ice bath. Set aside.
  2. Bring a pot of water to a boil. Add the white vinegar. Carefully lower the eggs into the water and boil for 6.5 to 7 minutes for jammy yolks.
  3. Immediately transfer the eggs to the ice bath using a slotted spoon. Let cool for 5-10 minutes.
  4. In a bowl, whisk together the chili oil, soy sauce, rice vinegar, sesame oil, and sugar until dissolved.
  5. Stir the minced garlic, scallions, cilantro, and sesame seeds into the sauce mixture.
  6. Peel the cooled eggs. Slice in half and serve immediately topped with the sauce, or marinate whole eggs in the sauce for 2-12 hours in the fridge before serving.

Notes

Store leftover eggs in the marinade in an airtight glass container in the refrigerator for up to 3 days. Do not freeze.