Crispy Shallot Crisps & Shallot Oil

• Slice the shallots as evenly as possible, about 1–2mm thick. This is important because thinner slices will brown much faster than thicker ones. If the slices are uneven, some may burn before the rest have a chance to crisp up.
• Place the sliced shallots in a wide pan or pot and add the oil and ¼ teaspoon salt. The shallots should be completely submerged in the oil.
• Start with the oil cold, then turn the heat to high. Bringing the shallots up to temperature gradually helps draw out their moisture, which is the secret to achieving incredibly crispy shallots. Stir occasionally to ensure they cook evenly.
• After about 15 minutes, you'll notice the edges of the shallots starting to turn a pale yellow. At this point, reduce the heat to low.
• Continue cooking, stirring frequently. Once the shallots reach a light golden color, turn off the heat completely.
• Keep stirring for another 30 seconds. The residual heat from the oil will continue cooking the shallots to a beautiful golden brown. Don't wait until they look fully browned in the pan, as they'll continue to darken after the heat is off.
• Immediately pour everything through a heatproof fine-mesh sieve set over a bowl to catch the flavorful shallot oil.
• Shake off as much excess oil as possible, then spread the crispy shallots onto a paper towel-lined tray in a single layer. This helps them cool quickly and stay perfectly crisp.
• Let the shallot oil cool completely before transferring it to an airtight glass jar. It can be stored at room temperature for up to 2 months.
• Once the shallots are completely cool, transfer them to an airtight container and store them in the refrigerator for up to 1 month. A small piece of paper towel in the container will help absorb any excess moisture and keep them crunchy.

Shallot Crisp & Egg Rice Bowl

• Spoon hot rice into a bowl and drizzle with shallot oil and soy sauce to your taste. Top with a generous handful of crispy shallots and a sunny-side-up egg, garnishing with spring onions. Break the yolk, mix everything, and enjoy.

Shallot Crisp & Sour Cream Toast

• Brush a thick slice of sourdough with shallot oil and toast it in a skillet over medium heat until golden and crisp on both sides. Spread over a thick layer of sour cream, then finish with plenty of crispy shallots, a sprinkle of salt, and fresh chives.