Butter Garlic Eggs
Butter Garlic Eggs
Ingredients
For the Egg Mixture
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
- 1 tablespoon vegetable oil
- 1 tablespoon butter
For the Butter Garlic Sauce
- 2 tablespoons butter
- 7 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon cornstarch
- 1/2 cup milk
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Crack the 8 large eggs into a medium bowl. Add 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red chili flakes to the eggs. Whisk thoroughly until the mixture is smooth and slightly frothy.
⏱️ 2 min
- 2
In a large non-stick pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat until the butter is melted and shimmering.
⏱️ 1 min
- 3
Pour the whisked egg mixture into the heated pan. Cook gently, stirring occasionally with a spatula to scramble the eggs. Continue cooking until the eggs are soft and slightly creamy, or to your desired doneness. Remove from heat and set aside.
⏱️ 5 min
- 4
In the same pan (or a separate clean pan), melt 2 tablespoons of butter over medium heat.
⏱️ 1 min
- 5
Add the 7 minced garlic cloves to the melted butter and sauté until they turn fragrant and golden brown, about 1-2 minutes.
⏱️ 2 min
- 6
Stir in 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of red chili flakes, and 1 teaspoon of Italian seasoning. Cook for another 1-2 minutes to allow the flavors to develop.
⏱️ 2 min
- 7
Mix 1 teaspoon of cornstarch into the butter-garlic mixture and cook for 30-45 seconds, stirring constantly.
⏱️ 1 min
- 8
Gradually add 1/2 cup of milk to the pan while mixing continuously to prevent lumps. Let the sauce simmer for 3-4 minutes until it thickens slightly.
⏱️ 4 min
- 9
Stir in 2 tablespoons of fresh chopped parsley. Taste the sauce and adjust the seasoning if needed.
⏱️ 1 min
- 10
Drizzle the butter garlic sauce generously over the scrambled eggs, or gently fold the scrambled eggs into the sauce to combine fully.
⏱️ 1 min
- 11
Garnish with additional fresh parsley and extra red chili flakes if desired. Serve immediately with toasted bread or on its own.
Kitchen Tools
Nutrition Facts (per serving)
Butter Garlic Eggs
For the Egg Mixture
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
- 1 tablespoon vegetable oil
- 1 tablespoon butter
For the Butter Garlic Sauce
- 2 tablespoons butter
- 7 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon cornstarch
- 1/2 cup milk
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Crack the 8 large eggs into a medium bowl. Add 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red chili flakes to the eggs. Whisk thoroughly until the mixture is smooth and slightly frothy.
⏱️ 2 min - 2
In a large non-stick pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat until the butter is melted and shimmering.
⏱️ 1 min - 3
Pour the whisked egg mixture into the heated pan. Cook gently, stirring occasionally with a spatula to scramble the eggs. Continue cooking until the eggs are soft and slightly creamy, or to your desired doneness. Remove from heat and set aside.
⏱️ 5 min - 4
In the same pan (or a separate clean pan), melt 2 tablespoons of butter over medium heat.
⏱️ 1 min - 5
Add the 7 minced garlic cloves to the melted butter and sauté until they turn fragrant and golden brown, about 1-2 minutes.
⏱️ 2 min - 6
Stir in 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of red chili flakes, and 1 teaspoon of Italian seasoning. Cook for another 1-2 minutes to allow the flavors to develop.
⏱️ 2 min - 7
Mix 1 teaspoon of cornstarch into the butter-garlic mixture and cook for 30-45 seconds, stirring constantly.
⏱️ 1 min - 8
Gradually add 1/2 cup of milk to the pan while mixing continuously to prevent lumps. Let the sauce simmer for 3-4 minutes until it thickens slightly.
⏱️ 4 min - 9
Stir in 2 tablespoons of fresh chopped parsley. Taste the sauce and adjust the seasoning if needed.
⏱️ 1 min - 10
Drizzle the butter garlic sauce generously over the scrambled eggs, or gently fold the scrambled eggs into the sauce to combine fully.
⏱️ 1 min - 11
Garnish with additional fresh parsley and extra red chili flakes if desired. Serve immediately with toasted bread or on its own.