Boiled egg with garlic chili oil
Boiled egg with garlic chili oil is a easy Chinese recipe that serves 2. 420 calories per serving. Recipe by Chefstravels on YouTube.
Prep: 11 min | Cook: 10 min | Total: 26 min
Cost: $2.41 total, $1.20 per serving
Ingredients
- 6 Eggs (large, room temperature)
- 2 cloves Garlic (minced)
- 2 tablespoons Chili Oil (store‑bought or homemade)
- 2 Scallions (thinly sliced, white and green parts)
- 1 tablespoon Sesame Seeds (toasted)
- to taste Salt (optional, for seasoning)
- enough Water (for boiling and ice bath)
Instructions
Prepare Garlic Chili Oil
Heat the small skillet over medium heat, add the chili oil, then stir in the minced garlic. Cook for 30‑45 seconds until fragrant, being careful not to let the garlic burn.
Time: PT5M
Temperature: Medium heat
Boil the Eggs
Fill the large pot with water, bring to a rolling boil, then gently lower the eggs with tongs. Boil for 7 minutes for soft‑centered yolks or 10 minutes for fully set yolks.
Time: PT10M
Temperature: Boiling
Ice‑Bath and Peel
Immediately transfer the boiled eggs to a bowl of ice water for 2 minutes, then gently tap and peel them.
Time: PT2M
Slice Eggs
On a cutting board, slice each egg in half lengthwise.
Time: PT2M
Toss with Garlic Chili Oil
Place the egg halves in a shallow bowl, drizzle the hot garlic‑chili oil over them, and gently toss to coat evenly.
Time: PT1M
Garnish and Serve
Scatter sliced scallions and toasted sesame seeds over the coated eggs. Serve immediately or keep chilled for up to 2 hours.
Time: PT1M
Nutrition Facts
- Calories
- 420
- Protein
- 36g
- Carbohydrates
- 6g
- Fat
- 28g
- Fiber
- 2g
Dietary info: Gluten-Free, High-Protein, Vegetarian
Allergens: Egg, Sesame
Ingredient Substitutions
- Instead of Garlic: garlic powder (1/2 tsp), shallots (1 tbsp minced)
- Instead of Chili Oil: Sriracha mixed with neutral oil (1 tbsp Sriracha + 1 tbsp oil), Infused sesame oil with red pepper flakes
- Instead of Scallions: chives, green onions
- Instead of Sesame Seeds: toasted pumpkin seeds, toasted sunflower seeds
- Instead of Salt: soy sauce (a few drops), seaweed flakes
Equipment Needed
- Saucepan
- Small Skillet
- Large Pot
- Bowl
- Tongs
- Cutting Board
- Chef's Knife
- Spatula or Spoon
Critical Steps — Do Not Skip
- Boil eggs to the desired doneness without overcooking.
- Toss the peeled, sliced eggs with hot garlic chili oil so the flavor penetrates.
Chef Tips from the Video
- For extra depth, add a splash of soy sauce or a pinch of Chinese five‑spice to the oil.
- Lightly crush the toasted sesame seeds before sprinkling for a more aromatic garnish.
- If you like extra heat, drizzle a few drops of extra chili oil just before serving.
Troubleshooting
Eggs are overcooked and have a green ring around the yolk.
Reduce boiling time to 7 minutes for soft yolks or 9 minutes for fully set yolks, and plunge into ice water immediately.
Garlic chili oil is too hot and burns the eggs.
Remove the skillet from heat as soon as the garlic becomes fragrant and let the oil cool for 30 seconds before drizzling.
Eggs are difficult to peel.
Use very fresh eggs for boiling, or alternatively, use eggs that are a few days old; the ice bath also helps loosen the shell.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Keep oil and eggs separate if storing longer than 1 hour.
Freezer: Not recommended; texture of eggs changes when frozen.
Room temperature: Safe at room temperature for up to 2 hours.
Make-Ahead Tips
- Boil and peel the eggs up to a day in advance; keep them in cold water in the fridge.
- Prepare the garlic chili oil and toast sesame seeds ahead; store in sealed jars.
Frequently Asked Questions
What is the cultural significance and history of boiled eggs with garlic chili oil in Chinese cuisine?
In Chinese street food culture, boiled eggs are often dressed with bold sauces like garlic chili oil to create a quick, protein‑rich snack. The combination reflects the Chinese love for balancing heat, aromatics, and texture in simple street‑side fare.
What are the traditional regional variations of garlic chili oil boiled eggs across China?
In Sichuan, the oil is usually loaded with Sichuan peppercorns for a numbing heat, while in Shanghai the oil may be milder and include a touch of sugar. Some northern regions add fermented black beans for umami depth.
How is garlic chili oil boiled eggs traditionally served in Chinese street markets?
Vendors typically serve the eggs on a small paper plate, drizzled with the hot oil, and topped with chopped scallions and toasted sesame seeds. They are eaten warm, often with a side of steamed buns or rice.
What occasions or celebrations feature garlic chili oil boiled eggs in Chinese culture?
These spiced eggs are popular as a snack during festivals like the Lunar New Year and Mid‑Autumn Festival, where they are offered as a quick, energizing bite alongside other festive foods.
What other Chinese dishes pair well with garlic chili oil boiled eggs?
They pair nicely with steamed bao, cold noodle salads, or a simple bowl of congee. The heat from the oil complements milder dishes and adds a satisfying protein boost.
What makes garlic chili oil boiled eggs special in Chinese snack cuisine?
The dish showcases how a few bold ingredients—garlic, chili oil, scallions, and sesame—can transform humble boiled eggs into a flavorful, aromatic snack that balances heat, nuttiness, and freshness.
How has the garlic chili oil boiled egg evolved over time in modern Chinese cooking?
Originally a street‑food staple, the recipe has been refined in home kitchens and upscale restaurants, with variations that include smoked paprika, infused oils, or additional toppings like pickled vegetables.
What are the most common mistakes to avoid when making garlic chili oil boiled eggs?
Common errors include over‑boiling the eggs, which creates a green ring, and overheating the garlic chili oil, which can burn the garlic and make the sauce bitter. Also, failing to toast sesame seeds reduces the nutty flavor.
Why does this recipe use a hot garlic chili oil drizzle instead of mixing the oil cold?
Heating the oil releases the aromatics from the garlic and chili flakes, allowing the flavors to infuse the egg whites instantly. A cold drizzle would not activate the spices, resulting in a milder taste.
Can I make garlic chili oil boiled eggs ahead of time and how should I store them?
Yes, boil and peel the eggs up to a day in advance, keep them in an airtight container in the refrigerator, and store the garlic chili oil separately. Combine and garnish just before serving to retain texture.
What does the YouTube channel Chefstravels specialize in?
The YouTube channel Chefstravels focuses on quick, travel‑inspired recipes that showcase global street foods and simple techniques for home cooks, often highlighting flavorful snacks like this garlic chili oil boiled egg.
How does the YouTube channel Chefstravels' approach to Chinese cooking differ from other Chinese cooking channels?
Chefstravels emphasizes fast, pantry‑friendly versions of classic Chinese street dishes, prioritizing minimal equipment and short prep times, whereas many other channels focus on traditional, labor‑intensive methods.
Last updated: September 2, 2026
