Chili Crisp Fried Eggs
This is the gateway drug to chili crisp obsession. Instead of butter or plain oil, you fry eggs in the aromatic, chili-flecked oil that pools at the top of your chili crisp jar. The whites get impossibly crispy and lacy around the edges while the yolks stay runny. A sprinkle of flaky salt, a little extra crunch from the crisp sediment, and you have a breakfast that tastes like it came from a trendy café but took you under 5 minutes. Serve over rice, toast, or straight from the pan.
Breakfast · Quick • 5 min
Servings:1 servings
Ingredients
- 2 large eggs
- 2 tablespoons chili crisp, mostly the oil with some crunchy bits
- Flaky sea salt
- Toasted bread, steamed rice, or avocado half, for serving
- Sliced scallions, for garnish (optional)
Steps
- Spoon the chili crisp (oil and solids) into a small nonstick skillet. Set over medium-high heat and let the oil get shimmering hot, about 30–45 seconds — the crunchy bits should start to sizzle.
- Crack the eggs directly into the hot chili oil. The whites should immediately bubble and crisp at the edges.
- Tilt the pan slightly and use a spoon to baste the whites with the hot chili oil for 30 seconds — this helps cook the tops without flipping.
- Cook until the whites are set and the edges are golden-brown and lacy, about 2–3 minutes total. The yolks should still jiggle when you shake the pan.
- Slide onto a plate, sprinkle with flaky salt and scallions, and serve immediately over toast, rice, or an avocado half.