Chili Crisp Fried Eggs!

Ingredients

• 2 tablespoons Olive Oil (neutral oil; can use sunflower oil)
• 2 teaspoons Chili Crisp Oil (store‑bought, contains soybean oil, chili, onion, black bean paste)
• 2 pieces Large Free‑Range Eggs (Scottish free‑range, room temperature)
• to taste Sea Salt (for finishing)
• 1 slice Bread Slice (optional, toasted for serving)

Instructions

1. Mix oil and chili crisp

   In a small mixing bowl combine 2 Tbsp olive oil (or sunflower oil) with 2 tsp chili crisp oil and stir for about 2 minutes.

   Time: PT2M

2. Heat pan

   Place the non‑stick pan on a low‑to‑medium gas flame, add the mixed oil, and let it warm for 1 minute.

   Time: PT1M

3. Add eggs

   Crack the two eggs directly into the pan, keeping the yolks intact. If needed, create a small space in the centre of the pan for the yolks.

   Time: PT1M

4. Baste the whites

   Using a spoon, continuously spoon the hot oil over the egg whites, moving around until the whites start to set and develop a light, popcorn‑like texture, about 3 minutes.

   Time: PT3M

5. Steam finish

   Cover the pan with a plate (or a lid) for 30 seconds to let residual steam finish cooking the whites while keeping the yolks runny.

   Time: PT0.5M

6. Serve

   Slide the eggs onto a serving plate, sprinkle lightly with sea salt, and serve immediately with toasted bread if desired.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

12 g

Carbohydrates

2 g

Fat

35 g

Fiber

0 g