Silky Umami Eggs

Silky Umami Eggs


1 cup white rice
2 cups water
6 eggs
2 tbsp butter
1 tbsp sesame oil
2 tsp UmamiPapi Chilli Oil
2 tbsp UmamiPapi Chilli Oil
1 bunch fennel fronds
1 pinch flaky salt


  1. Wash your rice in a sieve to remove excess starch then add to a saucepan with water, let it boil then reduce heat to low and cover for around 10-12 minutes. When done turn off the heat and still keep the lid on to steam for 10 minutes.
  2. Add sesame oil to the rice and fluff with a fork.
  3. In a bowl, add your eggs and whisk until just combined.
  4. In a non-stick stick fry pan over medium-low heat add a knob of butter and 2 teaspoons of UmamiPapi oil only.
  5. Add in your eggs and using a silicone spatula gently fold eggs to create fluffy egg sheets.
  6. Remove from heat when it’s just about cooked as it’ll finish cooking when you serve.
  7. Add rice to a bowl.
  8. Place eggs on top of your rice.
  9. Drizzle UmamiPapi Chilli Oil on top.
  10. Garnish with fennel fronds and flaky salt.
  11. Enjoy!