Ingredients
- 4 large eggs about 200 g without shells
- 2 tablespoons chili oil 30 ml; choose a flowing oil with some chili flecks, not a mostly dry chili crisp
- 2 scallions about 20 g, trimmed
- 1 teaspoon less-sodium soy sauce 5 ml
- 1 teaspoon toasted sesame seeds about 3 g
Equipment
- 12-inch nonstick skillet with lid
- Silicone spatula
- Small bowl
- Knife and cutting board
- Measuring spoons
Instructions
- Thinly slice the scallions. Stir the chili oil so the pepper flecks are evenly distributed.
- Put the chili oil in a 12-inch nonstick skillet over medium-low heat. Warm for about 30–60 seconds, just until fluid and fragrant; do not let the pepper flecks darken or the oil smoke.
- Crack each egg into a small bowl, then slide it carefully into the skillet, leaving space between the eggs. Let the whites begin to set for about 2 minutes. If the oil spits strongly or the edges brown quickly, reduce the heat.
- Cover and cook gently for another 3–5 minutes, checking until both whites and yolks are firm. Timing varies with the pan and starting egg temperature; continue as needed. If the bottoms darken before the tops set, lower the heat. Lift the lid away from your face.
- Turn off the heat. Transfer two eggs to each plate with a silicone spatula. Drizzle the soy sauce over the eggs, then scatter the scallions and sesame seeds evenly over both servings. Serve immediately. Rice, toast and vegetables are optional accompaniments and are not included in the listed quantities or nutrition.
Nutrition
Serving: 1of 2 servings (2 eggs)Calories: 276kcalCarbohydrates: 2gProtein: 13.3gFat: 22.2gSaturated Fat: 4.7gCholesterol: 372mgSodium: 242mgFiber: 0.5g
Video
Notes
Chili oil: Heat and salt vary by brand. The base recipe uses an unsalted chili oil; if yours is already salty, taste before adding all the soy sauce. For milder eggs, replace half the chili oil with neutral oil. Chili crisp contains more solids, so use an oil-rich spoonful and watch carefully for scorching.
Food safety and storage: Cook until both whites and yolks are firm. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F (32°C). Store at 40°F (4°C) or colder for up to 3–4 days, and reheat to 165°F (74°C). Freshly cooked eggs have the best texture.
Nutrition: Estimated per half recipe using four large eggs (200 g edible weight), scallions, toasted sesame seeds, a Dynasty-style chili-oil label and Kikkoman less-sodium soy sauce. Includes all oil; excludes rice, bread and vegetables. Brand labels and retained oil change the result. Contains egg, soy, sesame and wheat unless suitable replacements are used; check condiment labels for other allergens.
Cost: About US$2.80 for two servings, or US$1.40 each, based on prorated sample US grocery prices: four eggs about $1.29, chili oil about $1.09, and scallions, soy sauce and sesame about $0.41. An estimate, not a local checkout quote; excludes sides, tax, delivery and energy.
Video: Todd and Diane’s Best Recipe Box demonstrates the same basic egg-frying technique with chili crisp and optional extra oil. This version uses flowing chili oil, adds scallions, sesame and soy sauce, and cooks both yolks and whites firm. Follow this card for its quantities and doneness.
