Best 3 Chile Oil Fried Eggs With Greens And Yogurt Recipes
**Indulge in a Culinary Symphony of Chile Oil Fried Eggs with Greens and Yogurt: A Journey Through Savor and Health**
Embark on a culinary adventure with our tantalizing recipe of Chile Oil Fried Eggs with Greens and Yogurt, a symphony of flavors and textures that will delight your taste buds and nourish your body. Savor the crispy edges of perfectly fried eggs, enveloped in a vibrant and aromatic chile oil, while the tender greens add a refreshing crunch and the creamy yogurt provides a cooling contrast. This dish is a perfect balance of spice, tang, and heartiness, making it an ideal meal for any occasion. Furthermore, we've included variations of this recipe to cater to diverse dietary preferences and flavor inclinations. Whether you prefer a spicier kick, a vegan alternative, or a zesty twist, we've got you covered. So, prepare your taste buds for an extraordinary culinary experience with our Chile Oil Fried Eggs with Greens and Yogurt recipe and its delectable variations.
CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY
Upgrade your breakfast with these crispy, colorful fried eggs. Crunchy chili oil infused with fragrant Sichuan peppercorns and Chinese five-spice gives a slight kick to perfectly fried eggs for the best breakfast combo ever!
Provided by Aleya Zenieris
Categories Sides
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
- Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
- Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
- Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
- Enjoy!
FRIED EGG TACOS WITH CHILE JAM
Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Brunch Taco Egg Fry Yogurt Honey Tortillas Vegetarian Quick and Healthy Quick & Easy Healthy
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix hot chili paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.
- Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.
- Divide labneh between tortillas and top with eggs, chile jam, and scallions.
OLIVE OIL-FRIED EGG
This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny. To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil. While this recipe is written for four eggs, it will work with any number. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.
Provided by Ali Slagle
Categories breakfast, brunch, main course
Time 10m
Yield 4 eggs
Number Of Ingredients 3
Steps:
- In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
- Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.
- Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.
Tips:
- Choose the right greens: Use a variety of hearty greens that can stand up to the heat of the chile oil, such as kale, collard greens, or mustard greens.
- Chop the greens finely: This will help them cook evenly and quickly.
- Don't overcrowd the pan: Cook the greens in batches if necessary to avoid steaming them.
- Season the greens well: Use salt, pepper, and other seasonings to taste.
- Use a good quality chile oil: The flavor of the chile oil will be the star of the dish, so choose one that you love.
- Cook the eggs to your liking: Fry them until they are as runny or well-done as you like.
- Serve immediately: This dish is best enjoyed fresh out of the pan.
Conclusion:
This chile oil fried eggs with greens and yogurt is a delicious and easy-to-make breakfast, lunch, or dinner. The crispy greens, perfectly cooked eggs, and flavorful chile oil come together to create a dish that is both satisfying and nutritious. With a few simple ingredients and a little bit of time, you can enjoy this delicious meal at home.
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