Ingredients
Eggs and sauce
- 6 large eggs
- 4 tbsp unsalted butter
- 1/2 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp Old Bay seasoning
- 1 tsp sweet paprika
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 cup water for the sauce
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
- cold water to cover eggs by 1 inch, plus water for ice bath
- ice for cooling eggs
Equipment
- 1 Medium saucepan with lid
- 1 Slotted spoon
- 1 Bowl for ice bath
- 1 Small skillet
- 1 Spatula
- 1 Knife and cutting board
- Measuring cup and spoons
Instructions
Cook the eggs and sauce
- Place the eggs in a single layer in a medium saucepan and add cold water to cover them by 1 inch.
- Bring the water just to a boil. Cover, remove from heat, and let the large eggs stand in the hot water for about 12 minutes, until whites and yolks are firm. Transfer to an ice-water bath for about 5 minutes, then peel. If needed, cook longer to reach firm centers.
- While the eggs stand, melt the butter in a small skillet over medium-low heat. Add the onion and cook for 5–6 minutes until softened. Add garlic and stir for 30–60 seconds until fragrant.
- Stir in Old Bay, paprika, oregano, and pepper flakes for 15–20 seconds. Add the 1/4 cup water and simmer gently for 2 minutes, stirring. Do not let the spices scorch.
- Add the peeled eggs and turn gently in the sauce over low heat until hot. Stir in lemon juice and parsley. Halve a few eggs if desired and serve two eggs per person with a share of the sauce.
Video
Notes
Estimated cost: USD $3.75 for the whole recipe, about $1.25 per two-egg serving. Portion-based estimate: eggs $2.00, butter $0.50, onion $0.25, garlic $0.15, spices $0.35, lemon $0.30, parsley $0.20. Prices vary. Contains egg, milk, and celery; check the seasoning label for other allergens. Refrigerate promptly and use within 3 days.
Instructional video: In The Kitchen With Gina Young, originally uploaded 2024-02-19T15:59:45-08:00. This version uses a smaller butter quantity and a simplified paprika-Old Bay seasoning mix with lemon and parsley; it follows the same onion-garlic butter sauce and cooked-egg method.
