Chili Crisp Fried Eggs
One spoonful of chili crisp turns a fried egg into the reason people line up at breakfast stalls.
The story
Chili crisp (the crunchy chili-oil jar, Lao Gan Ma being the famous one) is China's favorite condiment, and frying eggs in a spoonful of it is the viral breakfast of the decade. Crunchy, garlicky, tingly — done before your coffee brews.
Ingredients (4 + pantry staples)
- Eggs — 3
- Chili crisp (Lao Gan Ma or similar) — 1.5 tbsp
- Soy sauce — 1 tsp
- Scallions — 1, sliced
Pantry staples used (don't count toward the 6): cooking oil. Not stocked yet? See the pantry page.
Steps
- Fry the eggs in oil until the edges are crisp and the whites set.
- Add the chili crisp and soy sauce to the pan; swirl 15 seconds so the chili oil coats the eggs.
- Scallions on top. Over rice, or tucked into toast — no judgment.
Swaps
No chili crisp? Fry a clove of minced garlic in the oil and finish with chili flakes + a pinch of sugar — homemade version in 20 extra seconds.
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