Chili Crisp (Chili Crunch) Fried Eggs

Chili Crisp (Chili Crunch) Fried Eggs

Use homemade chili crisp or store bought. (Chili crisp is also often called chili crunch, chili garlic crunch, or similar). Spiciness will vary greatly depending on the brand of chili crisp. Make sure to adjust amount of chili crisp based on the spiciness the one you are using and to your taste.

Some chili crisps have less oil than others. If you are using the drier kind, add a little extra oil or butter to the pan at the beginning.

Be ready to immediately add the egg to the pan after putting the chili crisp in. You don’t want the chili crisp to burn or else it will become bitter and the air will be like mace.

Prep Time5

Cook Time5

Total Time10

Servings: Servings

Calories: 125kcal

Ingredients

1 Tablespoon (15 ml) chili crisp with oil
1 teaspoon (5 ml) additional oil or butter , if needed (optional)
2 large eggs

Instructions

Heat skillet on medium high heat. Add chili crisp to the pan (If desired, add additional oil or butter to the pan before cracking the eggs). Don't let the chili crisp burn!
As soon as you have heated the pan and added the chili crisp oil, then immediately crack the eggs on top. If you wait too long to add the eggs, the chili oil aromatics will burn and will be like mace. If the chili crisp overheats and smokes, turn on your vent hood or fan for good ventilation. Or open up your windows.
As eggs are cooking, spoon some of the hot chili oil over the eggs so the chili crisp can cook into the top.
Fry the eggs until edges are crispy and center whites are set. Season the eggs if needed after tasting. Sometimes the chili crunch might not be seasoned enough (our recipe has some soy sauce in it so it should be perfect.)
Serve the eggs on toast, noodles or what ever you like.

Course: Breakfast

Cuisine: American, Asian

Nutrition