Chili Oil Jammy Eggs (Printable)

Jammy eggs topped with spicy chili oil and sesame seeds for a bold, flavorful meal.

# What You Need:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

02 - 3 tbsp chili crisp or chili oil
03 - 1 tsp soy sauce
04 - 1 tsp toasted sesame seeds
05 - 1 small green onion, finely sliced
06 - 1 tsp rice vinegar (optional)
07 - 1 tsp honey or maple syrup (optional)

→ Garnish (optional)

08 - Fresh cilantro or parsley, chopped
09 - Extra chili flakes

# How To Make It:

01 - Bring a medium saucepan of water to a gentle boil. Lower eggs carefully and simmer for 7 minutes until yolks are jammy.
02 - Combine chili oil, soy sauce, toasted sesame seeds, sliced green onion, rice vinegar, and honey or maple syrup if using in a small bowl.
03 - Transfer eggs immediately to a bowl of ice water and let cool for 2 to 3 minutes.
04 - Peel the eggs and slice each in half lengthwise.
05 - Arrange eggs cut side up on a plate. Spoon chili oil mixture generously over the eggs. Garnish with chopped cilantro, parsley, or extra chili flakes if desired. Serve immediately.

# Expert Hints:

01 -
  • Those jammy yolks are pure comfort wrapped in spice, and you'll find yourself making these at odd hours just because you crave them.
  • Minimal ingredients mean you can have this ready faster than you can pour coffee, yet it tastes like you've been cooking all morning.
  • There's something satisfying about a dish this bold that never feels heavy or complicated.
02 -
  • Seven minutes is the magic number for jammy yolks—go even a minute past and they firm up too much, one minute shy and they're still too runny.
  • The ice bath is non-negotiable; it's the difference between a perfect yolk and an overcooked one, and it's easier than timing a second longer.
  • Your chili oil quality matters more than you'd think—taste it first to make sure it's something you'd actually want to eat by the spoonful.
03 -
  • Keep your chili oil in a cool place and stir it before using—the flakes settle and you want them evenly distributed over your eggs.
  • If your eggs consistently come out too firm, drop the water temp slightly or use a timer you trust, because even thirty seconds changes everything.
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