This kimchi eggs recipe, while simple, is an absolute breakfast staple for me. It’s not your typical way of frying an egg, but it’s an easy, low-maintenance way to start your day and still pack in a lot of flavor.
Instead of frying these eggs on a high heat in a stainless skillet (which is a great way to get egg white bubbles and lots of crispy edges!), these eggs cook on a medium heat, covered. This lower-and-slower method ensures you don’t scorch the kimchi, while also giving you an evenly cooked egg white and a runny yolk. You don’t have to overthink the process, you can just set it and forget it!
While there are many ways to cook and egg, and to some this way might feel egg-sacrilegious, I’ve found it gives me the result I want every time, which is a slow cooked, perfectly runny, amazingly flavorful egg. Serve on toast, and your breakfasts will never be the same again!
Kimchi Fried Eggs
- 1 non stick skillet with a tight-fitting lid
- 2 small pieces of bread
- 2 large eggs
- 1/3 cup kimchi
- 2 tbsp olive oil plus more as needed
- 2 tsp chili oil or chili crunch I like the Momofuku version
- 1/4 cup torn mint, thai basil or basil
- Kosher salt and black pepper to taste
- Toast your bread and set aside.
- Put a nonstick pan on medium heat and add the oil. Let the oil come to temperature.
- Roughly shape the kimchi into "circles" on the pan, making two areas that you can crack the eggs into. The pan should be hot enough that the kimchi sizzles when it hits.
- Crack the eggs into the center of the kimchi "circles," season with just a pinch of kosher salt. Cover and cook for 2-3 minutes or until the whites are fully set.
- Scoop one egg onto each piece of toast. Drizzle with the chili oil and add extra kimichi as you prefer. Scatter with the basil or mint and finish with a few cracks of black pepper. Eat immediately!