Description
An irresistible twist on a classic dish featuring perfectly boiled eggs in a zesty garlic broth.
Ingredients
- 4 eggs
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, minced
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon sugar
- ¼ heaping teaspoon onion powder
- 1 teaspoon lemon pepper seasoning
- ¾ teaspoon paprika
- ½ teaspoon red chili flakes (or to taste)
- ⅔ cup low-sodium chicken bone or vegetable broth
- 1 tablespoon lemon juice
- Kosher salt, optional
- Parsley, chopped, for garnish
Instructions
- Fill a bowl with cold water and ice to create an ice bath; set it aside.
- Bring water to a rolling boil in a medium saucepan. Carefully lower the eggs into the water and let them cook for 7 minutes for runny yolks or 7½ minutes for slightly firmer yolks.
- Transfer the eggs to the ice bath for about 2 minutes until cool enough to handle. Peel them under running water, pat dry, and set aside.
- In a large skillet over low heat, melt the butter and add minced garlic. Cook for 1 minute until fragrant.
- Stir in all the spices, cooking for another minute. Pour in the broth, turn the heat to medium-high, and simmer for about 6 minutes until the sauce reduces and thickens slightly.
- Add lemon juice and a splash of water. Taste the sauce and season with salt if needed.
- Place the peeled eggs in a serving bowl, pour the sauce over them, and garnish with chopped parsley. Serve as is, or with crusty ciabatta bread or jasmine rice.
Notes
Adjust spice levels to suit your taste. For a vegan version, use vegan butter and substitute the broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American