Chili Oil Jammy Eggs - Flour Hollow

# Ingredient List:

→ Eggs

01 - 4 large eggs

→ Chili Oil Topping

02 - 3 tablespoons chili crisp or chili oil (store-bought or homemade)

03 - 1 teaspoon soy sauce

04 - 1 teaspoon toasted sesame seeds

05 - 1 small green onion, finely sliced

06 - 1 teaspoon rice vinegar (optional)

07 - 1 teaspoon honey or maple syrup (optional)

→ Garnish (optional)

08 - Fresh cilantro or parsley, chopped

09 - Extra chili flakes

# Steps:

01 - Bring a medium saucepan of water to a gentle boil.

02 - Carefully lower the eggs into boiling water and simmer for 7 minutes to achieve jammy yolks.

03 - While eggs cook, combine chili oil, soy sauce, toasted sesame seeds, finely sliced green onion, rice vinegar, and honey or maple syrup (if using) in a small bowl.

04 - Once cooked, transfer eggs immediately to a bowl of ice water and let cool for 2 to 3 minutes.

05 - Peel the cooled eggs and slice in half lengthwise.

06 - Arrange egg halves cut side up on a serving plate and spoon the chili oil mixture generously over them.

07 - Sprinkle with chopped cilantro or parsley and extra chili flakes if desired. Serve immediately.

# Expert Advice:

01 -

It takes less time than waiting for toast to brown, and tastes infinitely more crave-worthy.
The jammy yolk texture is almost meditative once you nail the 7-minute timing.
You can make it fancy or casual depending on what's in your pantry—it works either way.

02 -

The 7-minute timer is sacred—any less and the whites stay too soft, any more and you lose that liquid yolk magic that makes this dish worth making.
Ice water stops the cooking immediately, so don't skip it or leave the eggs sitting in hot water thinking it doesn't matter.
Taste your chili oil mixture before it touches the eggs so you can adjust everything to your heat tolerance and flavor preference.

03 -