Description
Crispy-edged fried eggs drizzled with spicy, savory chilli oil, creating a breakfast sensation that's quick, easy, and utterly addictive.
Ingredients
2 large eggs
1-2 tbsp high-quality chilli oil (store-bought or homemade)
1/2 tsp soy sauce (or tamari for gluten-free)
Pinch of flaky sea salt
Freshly ground black pepper, to taste
Optional garnishes: chopped scallions, sesame seeds, a squeeze of lime juice
Instructions
Step 1: Heat a non-stick frying pan or cast iron skillet over medium-high heat. Add 1 tablespoon of the chilli oil to the pan. Swirl to coat the bottom.
Step 2: Once the chilli oil is shimmering and just starting to smoke slightly, carefully crack the eggs directly into the hot oil.
Step 3: Cook for 1-2 minutes without disturbing, allowing the whites to set and the edges to become crispy and golden brown. For a runny yolk, ensure the heat is consistent.
Step 4: Once the whites are set and the edges are crisp, remove the pan from the heat. Drizzle the remaining 1 tablespoon of chilli oil directly over the eggs, ensuring some of the spicy goodness coats the yolks and whites.
Step 5: Season immediately with soy sauce, a pinch of flaky sea salt, and freshly ground black pepper.
Step 6: Serve immediately on its own, on toast, rice, or noodles. Garnish with chopped scallions and sesame seeds, if desired.
Notes
For extra crispiness, use a slightly larger amount of chilli oil. Adjust the amount of chilli oil and soy sauce to your personal preference. A hot pan is key for those irresistible crispy edges.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast & Brunch
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 fried egg serving (2 eggs)
- Calories: 285 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 372mg
