Soft-Boiled Eggs On Toast With Chili Oil

Name: Soft-Boiled Eggs On Toast With Chili Oil
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 large eggs; 1 slice of bread, toasted; salt, to taste; garlic chili oil, to taste; 1 tbsp green onions, chopped

Soft-boiled eggs steamed for exactly 6 minutes create a runny yolk and tender whites, served warm over toast and finished with garlic chili oil and fresh green onions for a simple, restaurant-quality breakfast.

🌍American 🏷️Soft-boiled eggs 🏷️Egg toast 🏷️Breakfast 🏷️Quick breakfast Easy recipe

🏷️

🏷️Jammy eggs

-0:00

jackiehartlaubonTikTok

Total

8 min

Servings

1

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3 large eggs
1 slice of bread, toasted
salt, to taste
garlic chili oil, to tasteoptional
1 tbsp green onions, choppedoptional

5 Ingredients

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Instructions

1
In a pot, bring a couple of inches of water to a boil.
2
Carefully place the eggs into the boiling water.
3
Cover the pot with a lid and cook on medium heat for exactly 6 minutes for a jammy yolk.
4
Once cooked, remove the eggs from the pot and rinse under cold water for about 30 seconds to cool them just enough to handle.
5
Peel the eggs. You can use a spoon to help separate the shell from the egg.
6
Place the peeled soft-boiled eggs on a slice of toast.
7
Slice the eggs on the toast to expose the runny yolks.
8
Season with salt, and optionally top with garlic chili oil and chopped green onions.

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Tips & Notes

Pro tips

Use a steamer basket or insert to ensure eggs are suspended above boiling water; this delivers more even, gentle heat than direct boiling and yields better yolk texture.
Set a timer for exactly 6 minutes—undercooking leaves the white too runny, overcooking sets the yolk. Start timing after steam is visibly circulating.
Toast bread just before assembly so it's still warm when the soft egg is plated; warm toast absorbs yolk runoff better and stays crisp longer.
Crack and peel soft-boiled eggs carefully over the toast to let the runny yolk immediately coat the bread; serve immediately before heat dissipates.

Substitutions

Bread → brioche, sourdough, or English muffin (adjusts richness and structure)
Garlic chili oil → sriracha mayo, hot honey, or dukkah (changes flavor profile and heat delivery)
Green onions → fresh cilantro, chives, or parsley (shifts herbaceous note)

Storage & make-ahead

Soft-boiled eggs are best served immediately. Refrigerate leftover boiled eggs (in shell) for up to 2 days; reheat gently in simmering water before peeling and serving.

Common Questions

How do you get soft-boiled eggs with a runny yolk?

Steam the eggs for exactly 6 minutes. This timing produces a fully set white with a creamy, runny yolk center. Start timing once steam is actively circulating.

Can you make this ahead?

Boil the eggs up to 2 days ahead and refrigerate. Reheat gently in simmering water for 1–2 minutes before serving to restore warmth.

What's the best way to toast the bread?

Use medium heat to achieve golden-brown toast with a crisp exterior and slight give in the center—firm enough to support the eggs without breaking apart.

Can you substitute the chili oil?

Yes. Use regular olive oil infused with red pepper flakes, sriracha, or hot sauce. Adjust quantity to taste for heat level.

How do you scale this recipe?

The 6-minute steam time remains the same regardless of egg quantity. Use one slice of toast per egg, and proportionally increase salt, chili oil, and green onions.