Sichuan-Style Slow-Oil Confit Eggs with Charred Scallion Oil
Eggs gently cooked in smoky Sichuan chili oil infused with charred scallions create a rich, savory breakfast that holds well for a flavorful lunchbox meal.
Method
How to make it
- 01
Preheat oven to 90°C (195°F).
- 02
In a small oven-safe pan, combine vegetable oil, scallions, garlic slices, Sichuan chili flakes, smoked paprika, and crushed Sichuan peppercorns.
- 03
Place the pan over medium-low heat and cook gently until scallions are deeply charred, about 10 minutes, stirring occasionally to prevent burning.
- 04
Carefully transfer the pan with oil and aromatics into the preheated oven and continue to cook gently for 20 minutes to infuse flavors fully.
- 05
Remove the pan from the oven and strain out the solids, reserving the infused chili oil.
- 06
Bring a pot of water to a gentle simmer (about 80°C/175°F). Using a slotted spoon, lower the eggs into the water and poach gently for 8 minutes for soft yolks.
- 07
Immediately transfer eggs to an ice bath for 2 minutes, then peel carefully.
- 08
Drizzle the infused chili oil over the peeled eggs, sprinkle lightly with salt and a dash of light soy sauce.
- 09
Garnish with fresh cilantro leaves and serve alongside steamed jasmine rice if desired.
From the editor
Cooking tips
- Slowly charring scallions in oil develops a deep smoky aroma without bitterness; watch closely and stir often.
- Poach eggs at a gentle simmer, not a rolling boil, to keep whites tender and yolks creamy.
- Store leftover infused chili oil in a sealed jar in the fridge up to 2 weeks for drizzling on noodles or grilled vegetables.
- Peeling eggs after an ice bath stops cooking and makes shells easier to remove without tearing whites.
Published July 7, 2026