Can I make this without chili crisp?

You can substitute with a mixture of hot chili oil and crispy fried shallots or garlic, but the complex flavor of chili crisp is really what makes this dish special. Many grocery stores now carry it, or you can easily order it online.

How do I know when the eggs are perfectly cooked?

Look for set whites that are opaque all the way through (no clear, runny parts), while the yolk still jiggles slightly when you gently shake the pan. The edges should be turning golden brown and crispy.

Is this dish very spicy?

The spice level varies depending on your chili crisp brand. Most commercial brands offer moderate heat, but you can always use less if you're sensitive to spice. The sesame oil and egg yolk also help mellow the heat.

What can I use instead of furikake?

If you don't have furikake, try a sprinkle of toasted sesame seeds, a dash of dried seaweed flakes, or even a little bit of everything bagel seasoning for a similar textural effect.

Chili Crisp Fried Eggs Recipe

Description

This Chili Crisp Fried Eggs recipe is a simple yet flavor-packed dish that’s perfect for busy mornings or a quick lunch. The subtle heat from the chili crisp, the umami of sesame oil, and the crunch of furikake create an irresistible combination. Serve it over toast or rice for a satisfying, savory meal that’s effortless to prepare.

Ingredients

Scale

For the Eggs:
1 tablespoon chili crisp
1 teaspoon toasted sesame oil
1 pinch kosher salt
2 large eggs
For the Garnish & Serving:
1 medium scallion, thinly sliced
Furikake, for garnish
Toast or a warm bowl of rice (optional)

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Instructions

Heat the Oil:
Heat 1 tablespoon of chili crisp and 1 teaspoon of toasted sesame oil in a small nonstick frying pan over medium-low heat until the mixture begins to shimmer. While the oil heats up, thinly slice the scallion for garnish.
Cook the Eggs:
Swirl the pan or use the back of a spoon to spread the chili crisp and oil mixture across the surface of the pan. Gently crack 2 large eggs into the pan and sprinkle them with a pinch of kosher salt. Allow the eggs to cook undisturbed until the whites are fully set, the yolks remain runny, and the edges of the eggs are golden and crispy, which takes about 3 to 5 minutes. Lower the heat if necessary to keep the oil from burning.
Plate and Garnish:
Carefully slide the cooked eggs onto a plate, a piece of toasted bread, or a warm bowl of rice. Drizzle any remaining oil and chili crisp mixture from the pan over the eggs. Garnish the dish with thinly sliced scallion and a sprinkle of furikake for added crunch and flavor.

Notes

Adjust the quantity of chili crisp based on your spice tolerance. If you prefer a milder dish, reduce the amount.
Use a high-quality nonstick frying pan to easily release the eggs without breaking the yolk.
Furikake is a Japanese seasoning mix that adds texture and flavor. Alternatively, you can use sesame seeds, nori, or even crushed red pepper.
This recipe works well as a topping for noodles or sautéed greens as an alternative to bread or rice.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 1g
Sodium: 350mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 370mg