How to Make Spicy Chili Garlic Eggs

Perfect the Egg Timing

Control cooking precisely for ideal yolk consistency.

Master Garlic Browning

Achieve golden color without bitter burnt notes.

Balance Heat Elements

Layer different types of spiciness for complexity.

Create Sauce Consistency

Thicken sauce properly to coat eggs without becoming pasty.

Baking Tips

For extra heat, add 1-2 teaspoons of chili oil or chili crisp to the finished dish.

The eggs can be boiled and peeled up to 2 days ahead and stored in the refrigerator.

For a richer flavor, try using chicken broth instead of water in the sauce.

Make it a meal by adding steamed vegetables or serving over rice or noodles.

For a softer texture, marinate the peeled whole eggs in the sauce for 1-2 hours before serving.

Adjust the number of chilies based on your heat preference and the variety of chilies used.

For a shortcut version, use chili garlic sauce from a jar instead of fresh chilies.

Spicy Chili Garlic Eggs

Name: Spicy Chili Garlic Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian Fusion, Spicy
Ingredients: 8 large eggs; 3 tablespoons vegetable oil; 8 cloves garlic, thinly sliced; 4-6 fresh red chilies, sliced (adjust to taste); 2 green onions, sliced (white and green parts separated); 1 tablespoon ginger, minced; 2 tablespoons soy sauce (use tamari for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon Sichuan peppercorns, crushed (optional); 1/4 cup water or chicken broth; 2 teaspoons cornstarch mixed with 1 tablespoon water; Salt to taste; Fresh cilantro for garnish (optional)

These vibrant Spicy Chili Garlic Eggs deliver bold flavor in every bite. Featuring perfectly cooked eggs in a fragrant sauce of fresh chilies, caramelized garlic, and aromatic spices, this dish brings restaurant-quality heat to your home kitchen.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

8 large eggs

3 tablespoons vegetable oil

8 cloves garlic, thinly sliced

4-6 fresh red chilies, sliced (adjust to taste)

2 green onions, sliced (white and green parts separated)

1 tablespoon ginger, minced

2 tablespoons soy sauce (use tamari for gluten-free)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon sugar

1/2 teaspoon Sichuan peppercorns, crushed (optional)

1/4 cup water or chicken broth

2 teaspoons cornstarch mixed with 1 tablespoon water

Salt to taste

Fresh cilantro for garnish (optional)

Instructions

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer for 7 minutes for jammy centers or 9 minutes for fully set yolks.

Transfer eggs to an ice bath to stop cooking. Once cool, peel the eggs and set aside.

Heat vegetable oil in a wok or large skillet over medium heat. Add sliced garlic and cook until golden brown and fragrant, about 2-3 minutes, stirring frequently to prevent burning.

Add sliced chilies, white parts of green onions, and ginger. Stir-fry for 1-2 minutes until aromatic.

If using, add crushed Sichuan peppercorns and stir for 30 seconds until fragrant.

Mix in soy sauce, rice vinegar, sesame oil, and sugar. Stir to combine.

Pour in water or broth and bring to a simmer.

Cut the peeled eggs in half and carefully place them in the sauce, cut side up.

Simmer for 2-3 minutes, occasionally spooning the sauce over the eggs to coat them.

Add the cornstarch slurry and gently stir until the sauce thickens slightly.

Taste and adjust seasoning with salt if needed.

Transfer to a serving dish, garnish with green parts of green onions and cilantro if using.

Serve hot with steamed rice or as part of a larger meal.

Spicy Chili Garlic Eggs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Spicy Chili Garlic Eggs

Spicy Chili Garlic Eggs

Ingredients

Instructions