Description
This flavorful egg boil recipe features perfectly cooked soft, medium, or hard boiled eggs topped with a savory, spiced butter sauce infused with sweet onions, garlic, and a blend of aromatic seasonings. Finished with a splash of lemon juice and garnished with fresh scallions, this dish makes for a delicious and satisfying snack or appetizer.
Ingredients
Scale
Eggs
- 6 large eggs (soft, medium, or hard boiled eggs)
Sauce
- 3 tablespoons unsalted butter
- 1 small sweet onion, diced
- 2 garlic cloves, minced
- 1 tablespoon packed brown sugar
- 1/4 teaspoon old bay seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon lemon pepper seasoning
- 1/4 teaspoon coarse salt
- 1/8–1/4 teaspoon crushed red chili flakes
- 1/2 cup low-sodium chicken stock (or vegetable stock)
- Juice from 1/2 a lemon
- Diced scallions, for serving
Instructions
- Boil the Eggs: Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water so that it covers the eggs by 1-2 inches. Heat on high and bring the water to a rolling boil. Once boiling, turn off the heat, remove the pot from the burner, cover it, and let the eggs sit for 6 to 7 minutes for a soft yolk, 8 to 9 minutes for medium yolk, or 12 to 14 minutes for hard boiled eggs.
- Cool the Eggs: Use a slotted spoon to transfer the eggs to a large bowl filled with ice water. Leave them submerged for 2-3 minutes to stop the cooking process and make peeling easier.
- Peel the Eggs: When the eggs are cool to the touch, gently peel off the shells and set the eggs aside while preparing the sauce.
- Prepare the Sauce Base: In a large nonstick skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the diced sweet onion and sauté until it softens, about 3 minutes. Add the minced garlic and cook until fragrant, about 20 seconds.
- Add Spices and Sugar: Stir in the brown sugar along with old bay seasoning, smoked paprika, dried oregano, garlic powder, onion powder, lemon pepper seasoning, coarse salt, and crushed red chili flakes. Mix thoroughly to combine the flavors.
- Deglaze and Simmer: Pour in the low-sodium chicken stock and the juice from half a lemon. Allow the sauce to simmer for 3-4 minutes, letting it reduce slightly and thicken.
- Serve: Remove the sauce from heat and pour it generously over the peeled eggs. Garnish with diced scallions and serve immediately for a deliciously rich and fragrant egg dish.
Notes
- Adjust boiling times to achieve your preferred egg yolk consistency.
- For a vegetarian option, substitute chicken stock with vegetable stock.
- Use fresh spices for the most vibrant flavor.
- Serve warm for the best flavor experience.
- The sauce can be customized by adding more or less chili flakes depending on heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: boiled eggs, spiced butter sauce, egg appetizer, easy egg recipe, savory eggs
