Spicy Peanut Eggs
Get ready to tantalize your taste buds with our zesty Spicy Peanut Eggs! This quick and flavorful dish combines perfectly boiled eggs with a rich, creamy peanut sauce, all served over a fluffy bed of rice. With a hint of heat and a touch of sweetness, this meal is sure to become a weeknight favorite!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- Ail
- Cebette et graines de sésameoptional
- 1/2 oignon
- Eau
🥛Dairy & Eggs(1)
- Oeufs
🫙Pantry Staples(2)
- 2 CAS beurre cacahuète (28 g)
- Riz
🍯Sauces & Condiments(2)
- 1 CAS sauce soja (15 ml)
- Filet de sauce srirach
📦Other(1)
- 3 CAS sauce aigre douce (45 ml)
Nutrition (per serving)
Calories
560
Protein
17g
Carbs
68g
Fat
22g
👨🍳 Instructions
- 1
Cook the eggs for 6 minutes in boiling water.
- 2
Melt onion and garlic in a pan.
- 3
Add the sauces.
- 4
Dilute with a little water.
- 5
Let simmer on low heat for 3-4 minutes.
- 6
Cover the eggs well with the sauce.
- 7
Serve with rice.
💡 Pro Tips
- ✓Cook eggs for exactly 6 minutes at a rolling boil (212°F/100°C) to achieve a jammy yolk with set whites; timing starts after eggs enter water because this ensures the yolk reaches 149-158°F internally, creating that creamy center without being runny.timing6 minutes at 212°F/100°C
- ✓Toast the peanut butter in the dry pan for 45-60 seconds before adding other ingredients to deepen its nutty flavor through Maillard browning, which increases aromatic compounds by up to 30% and prevents the raw peanut taste from overpowering the sriracha heat.technique45-60 seconds, pre-toast before liquids
- ✓Dilute the sauce with water at a 3:1 ratio (3 tablespoons combined sauces to 1 tablespoon water) rather than eyeballing, because the peanut butter (which is ~50% fat) needs adequate liquid to emulsify evenly and coat the eggs without becoming a thick paste.ingredient3:1 sauce-to-water ratio
- ✓Lower heat to bare simmer (around 180°F/82°C) after adding sauces and maintain for exactly 3-4 minutes; higher heat causes the soy sauce's umami compounds to degrade and peanut butter to separate from the liquid into an oily layer.timing180°F/82°C for 3-4 minutes
- ✓Add softened eggs to the sauce in the final 30 seconds before serving rather than earlier, since the sriracha's capsaicin will continue extracting into the sauce and intensify if eggs sit longer than 1 minute, making the dish progressively spicier.technique30 seconds before serving; maximum 1 minute contact time
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Spicy Peanut Eggs
Get ready to tantalize your taste buds with our zesty Spicy Peanut Eggs! This quick and flavorful dish combines perfectly boiled eggs with a rich, creamy peanut sauce, all served over a fluffy bed of rice. With a hint of heat and a touch of sweetness, this meal is sure to become a weeknight favorite!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- Ail
- Cebette et graines de sésameoptional
- 1/2 oignon
- Eau
🥛Dairy & Eggs(1)
- Oeufs
🫙Pantry Staples(2)
- 2 CAS beurre cacahuète (28 g)
- Riz
🍯Sauces & Condiments(2)
- 1 CAS sauce soja (15 ml)
- Filet de sauce srirach
📦Other(1)
- 3 CAS sauce aigre douce (45 ml)
Nutrition (per serving)
Calories
560
Protein
17g
Carbs
68g
Fat
22g
👨🍳 Instructions
- 1
Cook the eggs for 6 minutes in boiling water.
- 2
Melt onion and garlic in a pan.
- 3
Add the sauces.
- 4
Dilute with a little water.
- 5
Let simmer on low heat for 3-4 minutes.
- 6
Cover the eggs well with the sauce.
- 7
Serve with rice.
💡 Pro Tips
- ✓Cook eggs for exactly 6 minutes at a rolling boil (212°F/100°C) to achieve a jammy yolk with set whites; timing starts after eggs enter water because this ensures the yolk reaches 149-158°F internally, creating that creamy center without being runny.timing6 minutes at 212°F/100°C
- ✓Toast the peanut butter in the dry pan for 45-60 seconds before adding other ingredients to deepen its nutty flavor through Maillard browning, which increases aromatic compounds by up to 30% and prevents the raw peanut taste from overpowering the sriracha heat.technique45-60 seconds, pre-toast before liquids
- ✓Dilute the sauce with water at a 3:1 ratio (3 tablespoons combined sauces to 1 tablespoon water) rather than eyeballing, because the peanut butter (which is ~50% fat) needs adequate liquid to emulsify evenly and coat the eggs without becoming a thick paste.ingredient3:1 sauce-to-water ratio
- ✓Lower heat to bare simmer (around 180°F/82°C) after adding sauces and maintain for exactly 3-4 minutes; higher heat causes the soy sauce's umami compounds to degrade and peanut butter to separate from the liquid into an oily layer.timing180°F/82°C for 3-4 minutes
- ✓Add softened eggs to the sauce in the final 30 seconds before serving rather than earlier, since the sriracha's capsaicin will continue extracting into the sauce and intensify if eggs sit longer than 1 minute, making the dish progressively spicier.technique30 seconds before serving; maximum 1 minute contact time