Fried Eggs With Vietnamese Chili Crisp
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Some like it HOT! My not so boring fried egg & chili oil crisp to help spice up your breakfast routine.
I’ve partnered with @PeteandGerrys to bring you one of my favorite fried egg recipes to spice up your egg routine!
For this recipe we’ll be using Pete &Gerry’s new Pasture-Raised Eggs. This means their chickens are free to roam and able to feed from natural nutrition like grass and tasty bugs.
This ultimately means we can get super healthy & tasty, jammy orange yolks!
For this recipe you’ll need some chili oil crisp. Mine is a homemade Vietnamese lemongrass & garlic chili crisp, aka Ớt Sa Tế , but you can also use store bought.
I found these Pete & Gerry’s eggs at my local New York Hannafords store but you can also find them at Stop & Shop in New York as well.
Recipe:
1. Wash and thinly slice 1 or 2 stalks of green scallions (green parts only)
2. Heat up a pan and spread a few tablespoons of chili oil garlic crisp over medium low heat (high heat will burn your chili oil crisp). Make sure you get some of the garlic crisps in there along with a couple Tbs of the oil.
2. Crack the eggs into your skillet over the chili oil.
3. Cook for 2-3 min to your desired yolk doneness and baste the egg with the oil until the edges are nice and crispy.
4. Remove heat, then top with some toasted sesame seeds and scallions.
Serve on top a bed of hot rice and garnish with optional black pepper, soy sauce (I love Maggi seasoning), green scallion, and more toasted sesame seeds.
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Vietnamese Chili Oil Recipe:
1/4-1/2 cup oil
6-8 garlic cloves (finely minced)
3 tbs finely chopped lemongrass
1/2 tsp MSG (or sub with salt)
2 tbs crushed chili powder (crushed chili peppers, chili powder 50/50 mix)
1 tbs chili oil
1/2 tsp curry powder
1-2 tsp fish sauce to taste
2 tbs roasted sesame seeds (ground preferred but can use whole)
2 tsp sesame oil
1. Heat oil in pan over medium low heat
2. Add garlic and fry until golden
3. Add lemongrass, msg (or salt) and fry for 1 min
4. Remove from heat, pour over chili powder, curry powder, sesame seeds, and sesame oil. Add more oil if needed, I like to have about 1:2 ratio of chili crisp to oil. Add fish sauce and more salt to taste.
5. Let cool and pour into a food safe jar and store in fridge.