Chili Oil Jammy Eggs - Clover Hearth

# What you'll need:

→ 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, for sweetness)

→ Garnish (optional)

08 - Fresh cilantro or parsley, chopped

09 - Extra chili flakes

# How to make it:

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 - While the eggs cook, combine chili oil, soy sauce, toasted sesame seeds, green onion, rice vinegar, and honey in a small bowl.

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

05 - Peel the eggs and cut each in half lengthwise.

06 - Arrange egg halves cut side up on a plate, generously spoon the chili oil mixture over them, then garnish with chopped cilantro, parsley, or extra chili flakes as desired. Serve immediately.

# Expert suggestions:

01 -

Seven minutes and you've got perfectly jammy yolks without the stress of getting timing exactly right.
The chili oil topping actually tastes like something you spent hours perfecting, even though you mixed it in a bowl while water boiled.
It's sophisticated enough to feel like you're treating yourself, but easy enough that you'll make it on a weeknight without hesitation.

02 -

Seven minutes isn't just a number—go to nine and your yolks firm up too much; go to six and they're still too runny for a pretty plate.
The ice bath is non-negotiable because it halts the cooking instantly and makes peeling infinitely less frustrating than when eggs are still warm.

03 -