Ingredients
6 large eggs
1.5 tablespoons unsalted butter
0.25 cup garlic, minced
2.25 teaspoons Old Bay seasoning
3 teaspoons light brown sugar
0.5 heaping teaspoon onion powder
1.5 teaspoons lemon pepper seasoning
1 teaspoon paprika
0.5 – 1 teaspoon red chili flakes
0.75 cup chicken bone or vegetable broth (low sodium)
0.25 lemon, juiced
Kosher salt (optional, to taste)
Flat leaf parsley, chopped for garnish
Instructions
Prepare a bowl with cold water and ice cubes for an ice bath.
Bring a medium saucepan of water to a rolling boil. Carefully add eggs and boil for 7 minutes (runny) or 7.5 minutes (jammy).
Place eggs in the ice bath for 2 minutes to stop the cooking process.
Peel eggs under slow running water and pat dry. Set aside.
In a large skillet over low heat, melt the butter without letting it brown.
Add minced garlic and stir for 1 minute until fragrant.
Add Old Bay, brown sugar, onion powder, lemon pepper, paprika, and chili flakes. Cook for 1 minute.
Pour in the broth. Increase heat to medium-high and simmer for 6 minutes until the sauce reduces and thickens.
Stir in lemon juice and a splash of water if needed. Season with salt only if necessary.
Place eggs in a bowl, pour the warm sauce over them, and garnish with parsley.
Notes
• For a truly jammy yolk, 7 minutes is the sweet spot.
• Using low-sodium broth is essential to control the saltiness from the Old Bay.
• Diamond Crystal Kosher salt is recommended for its lighter flake and better control.
• Pair with crusty ciabatta to soak up every drop of the garlic butter sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cuisine: American