Description
Indulge in the delightful experience of Jammy Eggs with Chili Butter and Garlic Yogurt. This dish features perfectly soft-boiled eggs with a luscious, runny yolk, complemented by rich chili butter and tangy garlic yogurt. It’s an unforgettable addition to any brunch or light dinner, offering a mix of flavors that will impress family and friends.
Ingredients
Scale
- 4 large eggs
- 2 tbsp unsalted butter
- 1 tsp chili flakes (adjust to taste)
- 1 clove garlic, minced
- ½ cup plain yogurt (or Greek yogurt)
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the Eggs: Bring a pot of water to a rolling boil. Gently lower in eggs and cook for 6 minutes for that perfect jammy center.
- Ice Bath: Transfer boiled eggs to an ice bath for 5 minutes to stop cooking and ease peeling.
- Prepare Chili Butter: In a saucepan, melt butter over medium heat. Stir in chili flakes until fragrant.
- Make Garlic Yogurt: Combine yogurt, minced garlic, lemon juice, salt, and pepper in a bowl.
- Peel Eggs: Gently tap eggs on a hard surface and peel under running water if necessary.
- Assemble: Halve the eggs and place them on plates. Drizzle with chili butter and top with garlic yogurt. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Brunch
- Method: Boiling
- Cuisine: Global
Nutrition
- Serving Size: 2 egg halves (100g)
- Calories: 245
- Sugar: 3g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg