Chili Oil Egg

Ingredients

• 1 Egg (large, room temperature)
• 1 tablespoon Chili Oil (store‑bought or homemade, spicy infused oil)
• 2 stalks Scallions (thinly sliced)
• 1 pinch Salt (to taste)
• 1 pinch MSG (optional, for umami boost)
• 1 tablespoon Rice Crisps (crushed, adds crunch)

Instructions

1. Pre‑heat the skillet

   Place the non‑stick skillet over high heat and let it become very hot (about 1 minute).

   Time: PT1M

   Temperature: high

2. Prepare the toppings

   While the pan heats, slice the scallions thinly and crush the rice crisps into small pieces.

   Time: PT30S

3. Crack and add the egg

   Crack the egg directly into the hot skillet, being careful not to break the yolk. Let it sizzle.

   Time: PT30S

   Temperature: high

4. Fry until crispy

   Cook the egg for about 2 minutes, or until the whites are set and the edges are golden‑brown and crisp.

   Time: PT2M

   Temperature: high

5. Add chili oil and seasonings

   Drizzle the tablespoon of chili oil over the egg, then sprinkle a pinch of salt, a pinch of MSG, the sliced scallions, and the crushed rice crisps.

   Time: PT30S

6. Serve

   Slide the egg onto a plate and enjoy immediately while hot and crispy.

   Time: PT30S

Nutrition Facts

Calories

190

Protein

9 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g