Chili Crisp Fried Eggs 

Chili Crisp Fried Eggs add a punch of spicy‑savory flavor and crunchy texture to the humble fried egg. Originating from a viral Kitchn recipe, this method involves gently infusing a nonstick skillet with chili crisp and sesame oil, then cracking eggs right into the flavorful oil. Cook the eggs over medium‑low heat so the whites crisp slightly and absorb the chili’s umami heat, while leaving the yolks runny—or flip midway if you prefer them fully set. It’s a simple upgrade that works over toast, rice, or greens. 

Ingredients

• 1 tablespoon chili crisp
  
  

• 1 teaspoon sesame oil
  
  

• 1 large egg (or more, depending on skillet size)
  
  

• Salt and pepper, to taste
  
  

• Optional garnishes: chopped scallions, furikake, sesame seeds  
  
  

Directions

1. Heat a non‑stick skillet over medium‑low heat. Add the chili crisp and sesame oil to warm gently for a minute or two. 
   
   

2. Create a small crater in the warmed oil mixture, then crack the egg into it. Let the whites spread slightly into the oil—this helps them crisp nicely.
   
   

3. Cook undisturbed until the egg whites are mostly set. Spoon some of the hot chili oil over the surface of the whites to infuse more flavor. Adjust heat if sizzling becomes too intense. 
   
   

4. For runny yolks: remove the egg once whites are set.
   For fully cooked yolks: gently flip and cook a minute longer until yolk reaches desired doneness. 
   
   

5. Season with salt and pepper. Garnish if desired and serve—alone or atop toast, rice bowl, salad, or avocado toast.
   
   

Nutrients (Per Egg Serving)

Servings in sources vary; for one egg cooked in 1 Tbsp chili crisp + 1 tsp sesame oil, approximate nutrition is:

• Calories: 84 kcal
  
  

• Protein: 6 g
  
  

• Total Fat: 6 g (incl. saturated ~2 g)
  
  

• Carbohydrates: ~1 g
  
  

• Cholesterol: ~164 mg
  
  

• Sodium: ~63 mg
  
  

• Potassium: ~85 mg
  
  

• Fiber: ~0.1 g, Sugar ~1 g
  
  

• Vitamin A: ~309 IU, Vitamin C: ~11 mg, Calcium: ~26 mg, Iron: ~1 mg