Chili Oil Fried Eggs

The one recipe here that cooks in the oil rather than finishing with it.

Serves 1 to 2. 5 minutes.

Ingredients

• 2 eggs
• 2 tbsp MOC Chili Oil
• Flaky sea salt
• Toast, or a bowl of rice
• Optional: soy sauce, sliced scallion

Method

1. Heat the MOC Chili Oil in a small pan over medium-high until it shimmers.
2. Crack the eggs in. They should sizzle immediately.
3. Tilt the pan and spoon the hot oil over the whites, avoiding the yolks, for about 2 minutes.
4. The edges should be lacy, brown and brittle, the yolk still liquid.
5. Slide onto toast or rice with all the oil from the pan. Flaky salt.

Why it works

• This one breaks the rule the rest of the site teaches, on purpose. Enough fat and enough heat is what produces a crisp lacy edge, and that needs the oil in the pan, not on the plate.
• Basting the whites with hot oil sets them from above while the yolk stays raw. That is the whole trick.
• Yolk and chili oil together are the sauce. Do not leave the oil in the pan.