Transform your morning routine with this luxurious butter garlic egg recipe. Soft, creamy eggs enveloped in a rich, garlicky sauce make this dish far from your ordinary scrambled eggs. Perfect for weekend brunches or when you want to elevate your breakfast game, these butter garlic eggs are sure to impress both family and guests alike.
Ingredients
For the Egg Mix:
- 8 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes
For the Butter Garlic Sauce:
- 5 tablespoons (50g) butter
- 7-8 cloves garlic (about 2 teaspoons when finely chopped)
- 2 teaspoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 1 teaspoon red chili flakes
- 1½ teaspoons cornflour (cornstarch)
- ¾ teaspoon Italian seasoning
- ¾ cup (180ml) milk
- 2-3 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the eggs: Crack 8 eggs into a large bowl. Add ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red chili flakes. Whisk thoroughly until well combined.
- Prepare the aromatics: Peel and finely chop the garlic cloves. Finely chop the fresh parsley and set aside for garnish.
- Cook the eggs: Heat 1 teaspoon of oil and 2 tablespoons of butter in a non-stick pan over low heat. Once the butter has melted, pour in the whisked egg mixture.
- Gently cook: Allow the eggs to cook undisturbed for about 1 minute. Then, using a spatula, very slowly fold the eggs from the edges toward the center.
- Create texture: Continue gently folding the eggs to form large, soft curds. Unlike traditional scrambled eggs, you want to maintain larger pieces of cooked egg. Cook for approximately 2-3 minutes until the eggs are just set but still creamy.
- Remove and rest: Transfer the cooked eggs to a plate and set aside while you prepare the sauce.
- Prepare the butter garlic sauce: In the same pan, add the remaining 3 tablespoons of butter and 1 teaspoon of oil. Once melted, add the finely chopped garlic and sauté until fragrant but not brown, about 30-45 seconds.
- Add seasonings: Add ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon red chili flakes, and ¾ teaspoon Italian seasoning. Stir to combine with the garlic and butter.
- Create the sauce base: In a small bowl, whisk together 1½ teaspoons of cornflour with ¾ cup milk until smooth. Pour this mixture into the pan with the garlic butter.
- Thicken the sauce: Cook the sauce over medium heat, stirring continuously until it begins to thicken, about 2-3 minutes.
- Combine: Return the cooked eggs to the pan and gently fold them into the sauce until well coated.
- Finish and serve: Add most of the chopped parsley to the eggs, reserving some for garnish. Stir gently to incorporate. Transfer to a serving dish and garnish with the remaining parsley.
Nutritional Information and Timing
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 290 calories per serving
- Protein: 14g
- Fat: 24g
- Carbohydrates: 3g
- Sodium: 480mg
Cooking Tips and Tricks
- Low and slow: Cook the eggs on low heat to achieve that soft, creamy texture. High heat will make them tough and rubbery.
- Don’t overmix: The key to these eggs is maintaining larger curds rather than fine pieces. Fold gently and less frequently than you would for traditional scrambled eggs.
- Timing is everything: Remove the eggs from heat when they’re still slightly underdone, as they’ll continue cooking from residual heat and again when added back to the sauce.
- Fresh garlic matters: Pre-minced garlic won’t give you the same aromatic quality as freshly chopped garlic.
- Room temperature eggs: Take your eggs out of the refrigerator 15-20 minutes before cooking for more even cooking and better texture.
- Butter quality: Use good quality butter for the best flavor, as it’s a prominent component of this dish.
Variations and Substitutions
- Dairy alternatives: Use plant-based butter and milk for a dairy-free version. Coconut milk adds a subtle sweetness that works well.
- Herb options: Replace parsley with chives, dill, or cilantro based on your preference.
- Cheese addition: Add 2-3 tablespoons of grated Parmesan or crumbled feta cheese to the sauce for an extra layer of flavor.
- Spice variations: Add a pinch of turmeric for color and anti-inflammatory benefits, or use smoked paprika instead of chili flakes for a smoky twist.
- Protein boost: Add 100g of sautéed mushrooms or 50g of chopped spinach to incorporate more vegetables.
- Make it richer: Replace half the milk with heavy cream for an even more indulgent sauce.
Common FAQs
1. Can I make this recipe with egg whites only?
Yes, you can use 12-14 egg whites instead of 8 whole eggs. The texture will be different, but still delicious with the butter garlic sauce.
2. Why are my eggs turning out tough rather than creamy?
You might be cooking at too high a temperature or stirring too vigorously. Use low heat and fold gently rather than stirring constantly.
3. Can I prepare the sauce ahead of time?
The sauce is best made fresh, but you can prepare the garlic and parsley ahead of time. Store chopped garlic in a sealed container in the refrigerator for up to 2 days.
4. What can I serve with butter garlic eggs?
These eggs pair wonderfully with toasted sourdough bread, hash browns, roasted tomatoes, or a simple green salad.
5. How can I prevent the cornflour from clumping in the sauce?
Always mix the cornflour with cold milk before adding it to the hot pan. Whisk continuously as you add it to the butter and garlic mixture.
Storage and Make-Ahead Tips
- Immediate consumption: This dish is best enjoyed immediately after preparation when the eggs are at their creamiest texture.
- Short-term storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a pan over low heat with a splash of milk to restore creaminess. Avoid microwave reheating as it can make the eggs tough.
- Not suitable for freezing: Eggs in cream-based sauces don’t freeze well, as they can become watery and lose their texture when thawed.
- Prep ahead components: You can chop the garlic and parsley up to a day ahead and store them separately in the refrigerator in airtight containers.
Elevate your breakfast routine with these decadent butter garlic eggs. The combination of soft, creamy eggs and rich, aromatic sauce makes for a memorable meal that feels special enough for celebrations yet simple enough for any morning when you deserve a little extra comfort.