French chefs discovered in 1847 that butter emulsifies with egg proteins at exactly 140°F, creating this silky texture.
Creamy Butter Garlic Eggs
Elevate your breakfast game with these decadent Butter Garlic Eggs! Indulge in velvety, soft eggs bathed in a luscious garlic-infused butter sauce that will make every bite feel like a treat. With just a splash of cream and a sprinkle of fresh herbs, this dish takes your morning to a whole new level of deliciousness!
Prep
10
min
Cook
10
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ teaspoon black pepper powder (2.5 ml)
- 2-3 tablespoons fresh parsley, finely chopped (30-45 ml)
- 7-8 cloves garlic (about 2 teaspoons when finely chopped)
🥛Dairy & Eggs(3)
- 5 tablespoons (50g) butter (70 g)
- 8 large eggs
- ¾ cup (180ml) milk (180 ml)
🫙Pantry Staples(2)
- 1½ teaspoons cornflour (cornstarch) (7.5 ml)
- 2 teaspoons vegetable oil (10 ml)
🧂Spices & Seasonings(4)
- ¼ teaspoon black pepper (1.25 ml)
- ¾ teaspoon Italian seasoning (3.75 ml)
- ¼ teaspoon salt (1.25 ml)
- ½ teaspoon salt (2.5 ml)
📦Other(2)
- ¼ teaspoon red chili flakes (1.25 ml)
- 1 teaspoon red chili flakes (5 ml)
👨🍳 Instructions
- 1
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.
- 2
Peel and finely chop the garlic cloves. Finely chop the fresh parsley and set aside for garnish.
- 3
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.
- 4
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.
- 5
Continue gently folding the eggs to form large, soft curds. Cook for approximately 2-3 minutes until the eggs are just set but still creamy.
- 6
Transfer the cooked eggs to a plate and set aside while you prepare the sauce.
- 7
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.
- 8
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.
- 9
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.
- 10
Cook the sauce over medium heat, stirring continuously until it begins to thicken, about 2-3 minutes.
- 11
Return the cooked eggs to the pan and gently fold them into the sauce until well coated.
- 12
Add most of the chopped parsley to the eggs, reserving some for garnish. Stir gently to incorporate.
- 13
Transfer to a serving dish and garnish with the remaining parsley.
💡 Pro Tips
- ✓Cook scrambled eggs at exactly 185-200°F (low heat) because proteins coagulate gradually at this temperature, creating silky curds instead of rubbery chunks that form above 212°F.technique185-200°F
- ✓Let eggs sit undisturbed for 60 seconds initially because this allows the bottom layer to set just enough to create structure while keeping the top liquid for proper curd formation.timing60 seconds
- ✓Sauté garlic for exactly 30-45 seconds until fragrant but not brown, as browning creates bitter compounds that will overpower the delicate egg flavor.timing30-45 seconds
- ✓Use a 2:1 ratio of butter to oil (2 tbsp butter + 1 tsp oil) because butter provides richness while oil prevents the milk solids from burning at low temperatures.ingredient2:1 ratio
- ✓Fold eggs from edges to center using a silicone spatula because metal tools conduct heat and can overcook the eggs on contact, breaking the delicate protein structure.equipment
Share this recipe
Prep
10
min
Cook
10
min
Serves
4
people
Level
intermediate
Share this recipe
French chefs discovered in 1847 that butter emulsifies with egg proteins at exactly 140°F, creating this silky texture.
Creamy Butter Garlic Eggs
Elevate your breakfast game with these decadent Butter Garlic Eggs! Indulge in velvety, soft eggs bathed in a luscious garlic-infused butter sauce that will make every bite feel like a treat. With just a splash of cream and a sprinkle of fresh herbs, this dish takes your morning to a whole new level of deliciousness!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ teaspoon black pepper powder (2.5 ml)
- 2-3 tablespoons fresh parsley, finely chopped (30-45 ml)
- 7-8 cloves garlic (about 2 teaspoons when finely chopped)
🥛Dairy & Eggs(3)
- 5 tablespoons (50g) butter (70 g)
- 8 large eggs
- ¾ cup (180ml) milk (180 ml)
🫙Pantry Staples(2)
- 1½ teaspoons cornflour (cornstarch) (7.5 ml)
- 2 teaspoons vegetable oil (10 ml)
🧂Spices & Seasonings(4)
- ¼ teaspoon black pepper (1.25 ml)
- ¾ teaspoon Italian seasoning (3.75 ml)
- ¼ teaspoon salt (1.25 ml)
- ½ teaspoon salt (2.5 ml)
📦Other(2)
- ¼ teaspoon red chili flakes (1.25 ml)
- 1 teaspoon red chili flakes (5 ml)
👨🍳 Instructions
- 1
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.
- 2
Peel and finely chop the garlic cloves. Finely chop the fresh parsley and set aside for garnish.
- 3
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.
- 4
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.
- 5
Continue gently folding the eggs to form large, soft curds. Cook for approximately 2-3 minutes until the eggs are just set but still creamy.
- 6
Transfer the cooked eggs to a plate and set aside while you prepare the sauce.
- 7
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.
- 8
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.
- 9
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.
- 10
Cook the sauce over medium heat, stirring continuously until it begins to thicken, about 2-3 minutes.
- 11
Return the cooked eggs to the pan and gently fold them into the sauce until well coated.
- 12
Add most of the chopped parsley to the eggs, reserving some for garnish. Stir gently to incorporate.
- 13
Transfer to a serving dish and garnish with the remaining parsley.
💡 Pro Tips
- ✓Cook scrambled eggs at exactly 185-200°F (low heat) because proteins coagulate gradually at this temperature, creating silky curds instead of rubbery chunks that form above 212°F.technique185-200°F
- ✓Let eggs sit undisturbed for 60 seconds initially because this allows the bottom layer to set just enough to create structure while keeping the top liquid for proper curd formation.timing60 seconds
- ✓Sauté garlic for exactly 30-45 seconds until fragrant but not brown, as browning creates bitter compounds that will overpower the delicate egg flavor.timing30-45 seconds
- ✓Use a 2:1 ratio of butter to oil (2 tbsp butter + 1 tsp oil) because butter provides richness while oil prevents the milk solids from burning at low temperatures.ingredient2:1 ratio
- ✓Fold eggs from edges to center using a silicone spatula because metal tools conduct heat and can overcook the eggs on contact, breaking the delicate protein structure.equipment