Savory Soy Chili Eggs
Savory Soy Chili Eggs
Ingredients
For the Savory Soy Chili Eggs
- 3 eggs, prepared to a jammy consistency
- 1 tablespoon dark soy sauce
- 1 tablespoon chili oil, or chili crisp oil
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
For Serving and Garnish
- as needed steamed white rice, for serving
- as needed sesame seeds, optional garnish
- as needed sliced scallions, optional garnish
- as needed chili crisp, optional garnish
Instructions
- 1
In a small saucepan or skillet, combine the dark soy sauce, chili oil (or chili crisp oil), 2 tablespoons of water, oyster sauce, sugar, rice vinegar, and toasted sesame oil. Whisk well to combine all ingredients.
⏱️ 1 min
- 2
In a separate small bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of water until a smooth, lump-free slurry is formed.
⏱️ 1 min
- 3
Place the saucepan with the sauce ingredients over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 4
Carefully add the 3 pre-prepared jammy eggs to the simmering sauce. Gently turn the eggs to coat them in the sauce and allow them to simmer briefly for about 1 minute to warm through and absorb the flavors.
⏱️ 1 min
- 5
Serve the savory soy chili eggs immediately over a bed of freshly steamed white rice.
- 6
Garnish with sesame seeds, sliced scallions, and/or additional chili crisp as desired for an extra layer of flavor and texture.
Kitchen Tools
Nutrition Facts (per serving)
Savory Soy Chili Eggs
For the Savory Soy Chili Eggs
- 3 eggs, prepared to a jammy consistency
- 1 tablespoon dark soy sauce
- 1 tablespoon chili oil, or chili crisp oil
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
For Serving and Garnish
- as needed steamed white rice, for serving
- as needed sesame seeds, optional garnish
- as needed sliced scallions, optional garnish
- as needed chili crisp, optional garnish
Instructions
- 1
In a small saucepan or skillet, combine the dark soy sauce, chili oil (or chili crisp oil), 2 tablespoons of water, oyster sauce, sugar, rice vinegar, and toasted sesame oil. Whisk well to combine all ingredients.
⏱️ 1 min - 2
In a separate small bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of water until a smooth, lump-free slurry is formed.
⏱️ 1 min - 3
Place the saucepan with the sauce ingredients over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 4
Carefully add the 3 pre-prepared jammy eggs to the simmering sauce. Gently turn the eggs to coat them in the sauce and allow them to simmer briefly for about 1 minute to warm through and absorb the flavors.
⏱️ 1 min - 5
Serve the savory soy chili eggs immediately over a bed of freshly steamed white rice.
- 6
Garnish with sesame seeds, sliced scallions, and/or additional chili crisp as desired for an extra layer of flavor and texture.