Ingredients
Ingredients
- 2 large eggs 100 g edible portion without shells
- 2 teaspoons canola oil 9 g
- 1/4 teaspoon crushed red pepper flakes about 0.5 g; reduce for milder heat
- 1 tablespoon sliced scallions 6 g
Equipment
- 1 Small nonstick skillet with lid
- 1 Two small bowls
- 1 wide spatula
Instructions
Method
- Wash and slice the scallions. Crack each egg into a separate small bowl and remove any shell fragments. Wash your hands after handling the shells.
- Place the oil and red pepper flakes in a small nonstick skillet over medium-low heat. Warm gently for about 20–30 seconds, just until fragrant; do not let the flakes smoke or blacken.
- Slide in both eggs carefully. Cook for about 2 minutes, then lower the heat and cover. Continue for roughly 3–5 minutes, checking frequently, until the whites are completely opaque and both yolks and whites are firm. Turn gently with a spatula if needed to finish the yolks without scorching the bottoms.
- Transfer to a plate with the seasoned oil. Scatter the scallions over the eggs and serve immediately.
Nutrition
Serving: 2 eggs with chili oilCalories: 226.1kcalCarbohydrates: 1.4gProtein: 12.7gFat: 18.6gSaturated Fat: 3.8gCholesterol: 372mgSodium: 143.1mgFiber: 0.3gSugar: 0.6g
Notes
Cooking time varies with the pan and burner; firm whites and yolks determine doneness. This pepper oil is made for immediate use, not pantry storage. Contains eggs. Nutrition estimates the full two-egg serving including all oil, with USDA SR Legacy whole raw egg 171287 (100 g), canola oil 172336 (9 g), dried red/cayenne pepper 170932 (0.5 g, a composition proxy for crushed flakes), and scallions 170005 (6 g). Toast, rice, optional salt and extra condiments are excluded. Brand and pepper variation apply. Refrigerate leftovers promptly, use within 3–4 days and reheat to 165°F (74°C).
