Channeling Chengdu - Creamy Eggs With Chili Crunch

It was 7 degrees when I woke up this morning. Seven. I couldn’t even coax my dog to go out.

Hot coffee wasn’t going to be enough. Cold days like this call for food that does its job. This is one of those breakfasts. It’s fast, unfussy, and delivers real heat without turning into a stunt. Cream keeps the eggs soft and rich; chili crunch brings texture and a slow burn that actually warms you up.

I won’t lie, this is hardly low in calories because of the oil in the chili crunch and the heavy cream. But it has officially become my favorite way to eat eggs that I’m promising to indulge in only once or twice a year.

INGREDIENTS

3 large eggs

3 tablespoons cream

Salt, to taste

Chili crunch, to taste*

METHOD

Preheat a pan on high for 2 minutes. Add heavy cream and caramelize it.

Add the chili crunch and mix it in with the cream. Reduce heat to medium-low and simmer for 1 minute.

Crack the eggs into the pan and cover. Cook for 2-3 minutes until the egg whites are set. You can turn them over if you prefer over easy, which I do.

Medium-low heat is key. Rushing this makes dry eggs.

Now, a word about chili crunch - it’s been my obsession for over a year now. I think Fly By Jing is the best, and she has a number of variations, like my favorite - Chengdu Crunch. The heat isn’t overwhelming and the toasted nuts in it make anything taste fantastic. Whichever you choose, remember - chili crunch brands vary wildly in heat. Start small.

This was excellent on sourdough toast, but is also perfectly fine on its own.

Sometimes the best winter food isn’t elaborate. It’s hot, creamy, and gets to the point.