Savory Soy Chili Eggs
Savory Soy Chili Eggs
Ingredients
For the Eggs
- 6 large eggs
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon chili oil, or to taste
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
For Serving and Garnish
- 4 cups hot cooked rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 scallions, sliced, for garnish
- 1 tablespoon chili crisp, or to taste, for garnish
Instructions
- 1
In a small bowl, whisk together the dark soy sauce, chili oil, water, cornstarch, oyster sauce, granulated sugar, rice vinegar, and toasted sesame oil until well combined and the cornstarch is dissolved. Set aside.
⏱️ 2 min
- 2
Heat the vegetable oil in a large non-stick skillet or pan over medium heat. Crack the eggs directly into the pan, being careful not to overcrowd it. You may need to cook them in batches if your pan is not large enough. Cook until the bottoms are just set and the whites are mostly opaque, but the yolks are still runny, about 2-3 minutes.
⏱️ 3 min
- 3
Once the eggs are cooked to your desired doneness, give the prepared sauce another quick whisk and pour it directly into the pan around the eggs. Immediately cover the pan with a lid.
⏱️ 1 min
- 4
Let the steam finish cooking the tops of the eggs for about 1 minute while the sauce thickens. The sauce should become glossy and slightly reduced.
⏱️ 1 min
- 5
Remove the pan from the heat. Carefully transfer the eggs and generous amounts of the savory sauce over individual servings of hot cooked rice.
⏱️ 1 min
- 6
Garnish with toasted sesame seeds, sliced scallions, and an extra drizzle of chili crisp, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Soy Chili Eggs
For the Eggs
- 6 large eggs
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon chili oil, or to taste
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
For Serving and Garnish
- 4 cups hot cooked rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 scallions, sliced, for garnish
- 1 tablespoon chili crisp, or to taste, for garnish
Instructions
- 1
In a small bowl, whisk together the dark soy sauce, chili oil, water, cornstarch, oyster sauce, granulated sugar, rice vinegar, and toasted sesame oil until well combined and the cornstarch is dissolved. Set aside.
⏱️ 2 min - 2
Heat the vegetable oil in a large non-stick skillet or pan over medium heat. Crack the eggs directly into the pan, being careful not to overcrowd it. You may need to cook them in batches if your pan is not large enough. Cook until the bottoms are just set and the whites are mostly opaque, but the yolks are still runny, about 2-3 minutes.
⏱️ 3 min - 3
Once the eggs are cooked to your desired doneness, give the prepared sauce another quick whisk and pour it directly into the pan around the eggs. Immediately cover the pan with a lid.
⏱️ 1 min - 4
Let the steam finish cooking the tops of the eggs for about 1 minute while the sauce thickens. The sauce should become glossy and slightly reduced.
⏱️ 1 min - 5
Remove the pan from the heat. Carefully transfer the eggs and generous amounts of the savory sauce over individual servings of hot cooked rice.
⏱️ 1 min - 6
Garnish with toasted sesame seeds, sliced scallions, and an extra drizzle of chili crisp, if desired. Serve immediately and enjoy!
⏱️ 1 min