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Egg Boil Recipe

Emily Parker
Egg boil with hard-cooked eggs in a warm paprika-onion butter sauce.
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Six hard-cooked eggs warmed in a garlic-butter sauce with softened onion, smoked paprika, lemon and parsley.
Estimated Recipe CostEstimated USD $2.50 for the whole recipe (3 servings), about $0.83 per serving, using ingredient portions and estimated pantry allowances; local prices vary.
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 3 servings (2 eggs each)
Course: Main Course
Cuisine: American
Calories: 248
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Eggs and garlic-butter sauce
  • 6 large eggs shells intact
  • 2 tbsp unsalted butter 28 g
  • 1 small yellow onion about 150 g, finely chopped
  • 4 garlic cloves about 12 g, minced
  • 1 tsp smoked paprika about 2 g
  • 0.5 tsp dried oregano about 0.5 g
  • 0.25 tsp cayenne pepper about 0.5 g; omit for less heat
  • 0.25 tsp fine salt about 1.5 g, or to taste
  • 0.25 tsp black pepper about 0.5 g
  • 1/3 cup water 80 ml, plus water for cooking eggs
  • 1 tbsp fresh lemon juice 15 ml
  • 1 tbsp chopped flat-leaf parsley about 4 g

Equipment

  • 1 Medium saucepan with lid for 6 eggs in one layer
  • 1 12-inch skillet
  • 1 Large mixing bowl for ice water
  • 1 Slotted spoon
  • 1 Wooden spoon
  • 1 knife and cutting board
  • Measuring jug, spoons and kitchen scale

Instructions
 

Cook the eggs
  1. Place the 6 eggs in one layer in a saucepan. Cover with cool water by 1 inch. Bring to a full boil, remove from the heat and cover. Leave for 12 minutes.
  2. Transfer the eggs to a bowl of ice water. Cool for 10 minutes, then peel carefully. The yolks must be fully set; cooking time can vary with egg size, starting temperature and elevation.
Make the sauce and warm the eggs
  1. While the eggs cool, melt the butter in a 12-inch skillet over medium-low heat. Add the chopped onion and cook for 7–9 minutes, stirring, until softened and translucent.
  2. Add the minced garlic and cook for about 1 minute, stirring. Add the smoked paprika, oregano, cayenne, salt and pepper. Stir for about 30 seconds; do not let the garlic or spices scorch.
  3. Pour in the measured 80 ml water and simmer gently for 2 minutes, stirring to loosen the onion and spices from the pan.
  4. Add the peeled hard-cooked eggs. Turn them gently in the sauce for 2–3 minutes until warm, using a little more water if the sauce becomes too thick. Avoid a hard boil.
  5. Remove from the heat and stir in the lemon juice and parsley. Divide the eggs and sauce among 3 servings. Halve the eggs just before serving if preferred.
  6. Refrigerate leftovers promptly in a covered container at 40°F (4°C) or below. Use within 3 days and reheat leftovers thoroughly to 165°F (74°C), adding a little water if needed. Do not leave the skillet on the counter for more than 2 hours, or 1 hour above 90°F (32°C).

Nutrition

Calories: 248kcalCarbohydrates: 7.3gProtein: 13.4gFat: 18.1gFiber: 1.5g

Video

Notes

Contains eggs and milk. The sauce uses water; broth or prepared seasonings may add other allergens or salt. Cook the eggs until fully firm. Optional rice, bread and other accompaniments are outside the stated yield.
Video credit: Island Vibe Cooking demonstrates a Cajun egg boil with andouille sausage. This egg-only version omits the sausage and uses its own onion, garlic, smoked-paprika and oregano sauce.
Nutrition is estimated per serving of 2 eggs and one third of all measured sauce, using representative USDA and label data. The estimate includes all measured butter; egg size, brands and the amount of sauce actually eaten change the result.

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