Savory Soy Chili Eggs

Ingredients

• 3 eggs
• 1 tbsp dark soy sauce
• 1 tbsp chili oil (or chili crisp oil)
• 2 tbsp water (for the sauce base)
• 1 tsp cornstarch (for the slurry)
• 1 tbsp water (for the slurry)
• 1 tbsp oyster sauce
• 1 tsp sugar (or honey as mentioned in transcript)
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 cup steamed white rice (for serving)
• garnish (sesame seeds, sliced scallions, and/or chili crisp)

Steps

1. 1

   In a small bowl, combine the dark soy sauce, chili oil, 2 tablespoons of water, oyster sauce, sugar (or honey), rice vinegar, and toasted sesame oil.

2. 2

   In a separate tiny container, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this slurry into the sauce mixture until well combined.

3. 3

   Heat a non-stick skillet over medium heat. Crack the 3 eggs into the pan.

4. 4

   Cook the eggs until the whites have mostly set but the yolks are still runny.

5. 5

   Pour the prepared sauce mixture over and around the eggs in the skillet.

6. 6

   Simmer for about 1 minute, or until the sauce has thickened into a glossy glaze and the eggs are cooked to your preferred level of 'jamminess'.

7. 7

   Slide the eggs and sauce over a bowl of steamed white rice.

8. 8

   Garnish with sesame seeds, sliced scallions, and extra chili crisp if desired.

Notes

The transcript mentions honey as an alternative to sugar. Dark soy sauce provides the deep color; if using regular soy sauce, the sauce will be lighter in color and slightly saltier.

Nutrition per serving

• breakfast
• main
• eggs
• spicy
• quick meal
• vegetarian
• asian-inspired