Chili Oil Jammy Eggs - Pepper Plume

# Components:

01 - 4 large eggs

02 - 3 tablespoons chili crisp or chili oil

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)

08 - Fresh cilantro or parsley, chopped

09 - Extra chili flakes

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

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

03 - In a small bowl, combine the chili oil, soy sauce, toasted sesame seeds, sliced green onion, rice vinegar, and honey if using.

04 - Transfer the cooked eggs immediately to a bowl of ice water and let them cool for 2 to 3 minutes.

05 - Peel the eggs carefully and slice each in half lengthwise.

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

07 - Add chopped cilantro or parsley and extra chili flakes as desired. Serve immediately.

01 -

Ready in 17 minutes: This is faster than scrolling through your phone waiting for coffee to brew.
Feels fancy but tastes effortless: The contrast of creamy yolks and spicy, nutty oil makes you feel like you're treating yourself.
Deeply customizable: Play with heat levels, add sweetness, swap garnishes—it bends to your mood.

02 -

The ice bath is non-negotiable: Skip it and you'll end up with a fully cooked yolk instead of that creamy center you're after—I learned this the hard way on my second attempt.
Quality chili oil changes everything: A generic bottle tastes flat and one-note, but a good chili crisp with texture and flavor will make you wonder why you haven't been putting it on everything.

03 -

Prepare your chili oil mixture before the eggs hit the water: This way you're not frantically measuring while keeping track of a timer.
If your eggs are hard to peel, they might be too fresh: Eggs that are a week or so old peel much more gracefully than day-old ones.