Description
Chili Crisp Fried Eggs elevate your classic fried eggs with the spicy, aromatic flavors of chili crisp and toasted sesame oil. This quick and easy recipe results in perfectly crispy edges and runny yolks, garnished with fresh scallions and furikake, ideal served on toast or warm rice for a satisfying meal.
Ingredients
Scale
Eggs and Seasoning
- 2 large eggs
- 1 pinch kosher salt
Flavoring
- 1 tablespoon chili crisp
- 1 teaspoon toasted sesame oil
- 1 medium scallion, thinly sliced
Optional Garnishes
- Toast or warm bowl of rice, for serving
- Furikake, for garnish
Instructions
- Heat the oil and chili crisp: In a small nonstick frying pan, combine 1 tablespoon chili crisp and 1 teaspoon toasted sesame oil over medium-low heat until the mixture shimmers, releasing its aromatic flavors.
- Prepare scallions: While the oil heats, thinly slice 1 medium scallion to use as garnish later.
- Cook the eggs: Swirl the pan or use the back of a spoon to spread the chili crisp mixture evenly. Gently crack 2 large eggs into the pan, seasoning with a pinch of kosher salt. Cook undisturbed for 3 to 5 minutes, allowing the egg whites to set but keeping yolks runny and creating crisp edges. Adjust heat as needed to avoid burning.
- Serve and garnish: Carefully slide the eggs onto a plate, toast, or a warm bowl of rice. Drizzle any remaining flavored oil from the pan over the eggs. Garnish with the sliced scallions and sprinkle with furikake for an extra umami kick.
Notes
- Cooking eggs in chili crisp adds a spicy, aromatic dimension to the dish.
- Adjust the heat to prevent burning the chili oil while frying the eggs.
- Serve on toast or rice for a more filling meal.
- Furikake adds an optional savory flavor and texture topping.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0.8 g
- Sodium: 276 mg
- Fat: 14.1 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 10.3 g
- Trans Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 1.0 g
- Protein: 13.1 g
- Cholesterol: 0 mg
