Chilli Crisp Eggs

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Sauté bok choy with garlic, soy and sesame oil. Use medium-high heat and work in batches if needed; allow about 4 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Heat chilli crisp oil in a nonstick skillet. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking.

4. 4

   Crack in eggs and spoon hot oil over the whites until lacy. Keep the pan over medium heat for 2–3 minutes, spooning the hot fat over the whites while leaving the yolks as soft or firm as preferred.

5. 5

   Keep yolks soft and slide eggs over rice and greens.

6. 6

   Finish with chilli solids, spring onions and black vinegar.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.