Butter garlic eggs: cook soft, custardy eggs, then fold them into a garlicky butter-and-cream sauce with paprika and parsley. Rich, restaurant-style scrambled eggs in 15 minutes — best piled on toast.
Instructions
- 1
Whisk 3 eggs with 60 ml of meat broth until smooth.
- 2
Melt butter in a pan, pour in egg mixture. Stir gently to form soft curds — aim for something between scrambled and lightly fried.
- 3
Transfer eggs to a plate and keep warm.
- 4
In the same pan, melt another knob of butter. Sauté finely chopped garlic until golden and fragrant.
- 5
Add paprika, oregano, and chili flakes. Stir briefly.
- 6
Pour in heavy cream, stir, and let simmer until the sauce thickens.
03:00 - 7
Stir in fresh chopped parsley.
- 8
Fold the eggs back into the sauce, coating every bite. Serve immediately — on its own or on bread.
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Frequently Asked Questions
How do I get soft, custardy eggs?
Whisk the eggs with a little broth, cook gently over low heat, stir into soft curds and pull them off before they fully set — they finish in the warm sauce.
Why add broth to the eggs?
A splash of broth loosens the eggs and adds savoury depth, so the curds stay tender and silky rather than dry.
What do I serve them with?
They are rich enough on their own, but best piled on crusty toast to soak up the garlic-cream sauce. A green salad cuts the richness.