I like eating this recipe for a late breakfast or weekend brunch because it's filling and hearty. They're perfectly cooked with a runny center. If you love a little bit of heat, then you've got to try this recipe! Use your favorite chili crunch or chili oil for amazingly flavorful eggs. Essentially, instead of using oil or butter to fry your eggs, you use a sauce to cook them - resulting in a tastier egg! Why You'll Love These Eggs This style of cooking eggs was popularized on TikTok with the viral pesto eggs recipe. Serve the eggs over rice with a dash of furikake (Japanese nori seasoning) for a filling and hearty meal. Enjoy for up to 2-3 months.This easy recipe for chili oil eggs can be served over rice for a delicious breakfast or lunch. Store in an air-tight container in the refrigerator. Cool completely and stir in the fried shallots.As soon as the final additions are incorporated, transfer the mixture to the shallow heat proof pan. As soon as the chili mixture reaches 335°, immediately turn off the heat and quickly stir in the Sichuan pepper, ginger powder, dried chopped garlic, Cascade Mushroom Mix, Vietnamese cassia, sugar, salt and pepper.As the chilies crisp up you'll be able to hear them crackling as you stir. Increase the heat to high and cook, stirring occasionally, until the chili mixture reaches 335☏. Stir in the India red chile flakes, ancho chile flakes and diced japones. Pour the infused oil back into the pot and place over medium-low heat.Have a wide shallow heat-proof pan large enough to hold all of the ingredients handy next to the stove because you'll want to pull the chilies from heat when they reach 335☏.Reserve the fried shallots, and set aside to add back in later. Pick out the cardamom pods and star anise, then discard. Once shallots become light golden brown, carefully strain the oil. Cook over medium low heat, around 225☏, stirring occasionally for 15-20 minutes. In a 4-quart saucepan, combine the oil, shallots, black cardamom pods and star anise. Place a fine-mesh strainer over a 2-quart heatproof bowl and set aside.We added the zing of Sichuan peppers and bumped up the umami with Cascade Mushroom Mix. We bumped up the heat with 3 different types of chilis so expect more fire from this version. Our version requires minimal chopping and is also nut free because everyone needs chili crunch. Too low and they won’t stay crisp and too high and you’ll burn them. What we discovered was a temperature sweet spot while frying the chilies. We hit the kitchen and it took a few tries! In the end this closely timed process turned out the best result. The motivation was partly for fun to play with chili flavors and partly practical to turn out a version without MSG or preservatives. It’s good on everything! So…the journey to our version of this recipe began. It is both chewy AND crunchy with a deep umami base. The store bought version is a powerhouse with medium heat and maximum flavor. This incredible condiment satisfies on every level. The wave of chili crunch obsession spread through the World Spice team like wildfire thanks to the genius who gifted each and every one of us a jar. World Spice Chili Crunch is a staff favorite soon to be a fan favorite.
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