Breakfast

Fried eggs with crispy chili oil

Name: Fried eggs with crispy chili oil
Total time: 10 min
Yield: 1 serving
Cuisine: Chinese
Ingredients: 2 Eggs; 1 tbsp Crispy chili oil; 1 Scallion; Rice vinegar, a few drops; Soy sauce, a few drops; Sea salt, to taste

Fried hard in a lot of oil rather than gently in a little, so the white blisters and the edges go lacy and brown. It is a different dish from a soft fried egg, not a worse-executed one.

2gnet carbs

24gfat

13gprotein

275kcal

Per serving10 minServes 1

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Ingredients

For the whole dish · serves 1

Eggs2
Crispy chili oil1 tbsp
Scallion1
Rice vinegara few drops
Soy saucea few drops
Sea saltto taste

Method

6 steps · 10 minutes

Check the jar. Some crispy chili oils are mostly sugar and soy solids, and the good ones are chili, oil and aromatics.
Spoon the oil rather than the solids into the pan first, and keep the crisp bits back for the top.
Get it properly hot before the eggs go in. They should spit and the edges should start bubbling immediately.
Tilt the pan and spoon the hot oil over the whites, avoiding the yolks, until the edges go brown and frilly.
The yolk stays runny throughout because the heat is all going into the white. That is the whole technique.
Vinegar and soy on the plate rather than in the pan, then the crisp chili solids and scallion over the top.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.