Spice up your morning breakfast routine with this Chili Crisp Fried Eggs recipe that blends fiery chili oil with savory garlic, creating a bold and flavorful breakfast that will awaken your taste buds.
How to store the chili oil:
Allow the chili oil to cool completely. Transfer to a clean, sterilized jar or bottle. It can be stored in the fridge anywhere between 2 to 6 months (depending on how the chili oil looks and smells - use your judgement and if in doubt, throw it out) making sure to use a clean spoon to scoop out each time.
If you'd like to extend its shelf life, refrigerate it for up to 6 months or freeze it for up to a year. Just remember to thaw frozen chili oil in the refrigerator before using.