Ingredients
Eggs and finish
- 4 large eggs 200 g edible weight
- 2 teaspoons neutral cooking oil 10 mL
- 2 teaspoons commercially prepared chili oil 10 mL; choose a heat level you enjoy and check ingredient labels
- 2 scallions about 30 g, thinly sliced
- 1 pinch fine salt optional, only if needed after tasting the chili oil
Equipment
- 1 12-inch nonstick skillet with lid
- 1 Flexible spatula
- 1 Small bowl
- 1 Knife and cutting board
Instructions
- Slice scallions and measure chili oil. Put any optional sides on the serving plates. Crack each egg into a small bowl before sliding it into the pan to make shell fragments easier to spot.
- Heat neutral oil in the skillet over medium-low heat. Add the eggs with space between them. Cover and cook gently for 4–6 minutes, until whites are opaque and mostly firm; lower the heat if the bottoms brown too quickly.
- Gently flip the eggs with the spatula and cook another 1–3 minutes, until both whites and yolks are firm. Continue as needed; timing varies with egg size and pan. Cook in batches if the pan is crowded.
- Turn off the heat. Divide eggs between two plates, spoon chili oil over them and scatter with scallions. Taste before adding the optional pinch of salt. Serve immediately. Rice, toast and vegetables are optional sides and are not included in the measured recipe.
Nutrition
Calories: 230kcalCarbohydrates: 2gProtein: 13gFat: 19gFiber: 0.5g
Video
Notes
Nutrition is estimated per half recipe from four large eggs, 10 mL each neutral oil and chili oil, and 30 g scallions. Includes all measured oil; excludes optional salt and sides. Condiment brands and oil left in the pan change the estimate. Eggs are an allergen; chili oils may also contain soy, sesame, wheat, peanuts or other ingredients. Read the label.
Cook until whites and yolks are firm. Refrigerate leftovers within 2 hours at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). Freshly cooked eggs have the best texture.
Cost is an approximate US grocery budget: four eggs US$1.50, measured chili oil US$0.30, neutral oil US$0.10 and scallions US$0.35. Excludes sides, tax and energy; local prices vary.
Video credit: Todd and Diane’s Best Recipe Box, Chili Crisp Fried Eggs. Their demonstration fries eggs directly in chili crisp. This recipe fries in neutral oil, cooks yolks firm and adds a smaller amount of flowing chili oil off the heat, with fresh scallions. Follow this card for amounts and doneness.