Test Kitchen: Yogurt Eggs with Chili Crisp

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Sometimes, working a corporate job with colleagues across different timezones globally means I only have so much time to prepare a bite to eat without too much fuss in between calls. I’ve been seeing variations of yogurt eggs and Turkish eggs across TikTok these days, and I thought to myself: I have yogurt, I have eggs, I have bread in the freezer, and I have chili crisp. What could go wrong?

Honestly, the only thing I’d change about this would be to poach the eggs instead of throwing them in the airfryer - I haven’t quite nailed the jammy airfried eggs timing and temperature in my airfryer yet. It seems I either get perfectly jammy yolks with runny, unpeelable egg whites, or I get perfectly cooked egg whites with overcooked yolks.

I used the chili crisp in my fridge because that was quick and easy for me to top without needing to make my own oil - but honestly, I might want to try jammy eggs over the hot honey oil yogurt dip I’ve been making. That would probably be delightful.

The below isn’t necessarily a recommended, tried and true recipe as much as it is a documentation of what I kind of threw together. I’m trying to capture more of that on my blog here because most of what I cook is just that - something that I threw together in between calls for work.

Yogurt Eggs with Chili Crisp

Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 1 serving

Ingredients:

  • 2 eggs

  • 3 tbsp Greek yogurt

  • 1 clove garlic

  • 1/4 lemon

  • 1 tsp chili crisp of choice

  • salt and pepper to preference

  • pinch of flaky salt

  • 1 tbsp chopped scallions

Preparation:

  1. I have a GoWise airfryer and threw my eggs in at 280 F for 10 minutes. Like I said earlier - if I had more time, I would have poached my eggs, but I figured I could multi-task with the airfryer eggs while I was on a call for work. After eggs are cooked, place in an ice bath to cool, and peel eggs

  2. In a bowl, add the yogurt, and zest the lemon rind then squeeze the lemon juice, and grate the garlic. Add salt and pepper, and stir to incorporate all ingredients together

  3. Assemble the plate - add the yogurt mixture, topping with the eggs - I sliced each egg in half

  4. Top with chili crisp, scallions, fresh ground pepper, and flaky salt

  5. I ate this with a nice, toasty piece of sourdough bread to spread the yogurt and top with egg for the bite