Dreamy Jammy Eggs with Chili Butter and Garlic Yogurt Recipe
My weekend brunch game completely changed when I discovered these delightful jammy eggs with chili butter and garlic yogurt.
Rich, creamy egg yolks nestle perfectly against a spicy, golden chili butter that sparks excitement on the plate.
Some culinary combinations feel magical from the first bite, and this recipe proves that simple ingredients can create extraordinary experiences.
Mediterranean and Middle Eastern flavor profiles dance together in each carefully crafted serving.
Salt, heat, and smooth textures merge into a symphony that will make you want to linger at the table.
Crisp toast or warm flatbread would complement these eggs beautifully.
I promise this dish will become a new favorite that impresses everyone who tastes it.
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The eggs are cooked for precisely 6½ to 7 minutes, creating a unique texture where the yolk is soft and slightly runny but not completely liquid, giving that perfect creamy, jammy consistency that’s different from hard-boiled or completely runny eggs.
Greek yogurt is best because it’s thicker and creamier, which helps create a more stable base for the garlic sauce. Regular yogurt might be too thin and could make the sauce runny, so it’s recommended to stick with Greek yogurt for the best results.
The chili butter has a mild to moderate heat level thanks to the red pepper flakes and smoked paprika. If you’re sensitive to spice, you can reduce the amount of red pepper flakes or use a milder paprika to control the heat intensity.
Fresh dill and parsley are great options that complement the rich, spicy flavors. They add a bright, fresh note that cuts through the richness of the butter and yogurt, enhancing the overall taste of the dish.
Why Jammy Eggs with Chili Butter Deserve a Spot at Breakfast
What Goes Into Jammy Eggs with Garlic Yogurt
Base Ingredients:Flavor Enhancers:Spice and Fat Components:Steps to Soft-Boiled Perfection
Step 1: Boil Perfectly Soft Eggs
Fill a pot with water and heat until bubbling vigorously. Carefully lower eggs into the boiling water using a slotted spoon. Let them cook for exactly 6 to 7 minutes to achieve that dreamy, runny yolk center. Quickly transfer eggs into a bowl of ice-cold water to stop the cooking process. After 5 minutes, gently peel the shells, revealing smooth eggs underneath.
Step 2: Whip Up Creamy Garlic Yogurt
Grab a mixing bowl and combine:Stir everything until the mixture becomes silky smooth. Set aside while preparing other components.
Step 3: Create Spicy Chili Butter
In a small skillet, melt butter over gentle heat. Sprinkle in:Stir the spices into the melting butter, allowing them to bloom and release their aromatic oils. Cook briefly until the butter becomes slightly foamy and wonderfully fragrant. Remove from heat.
Step 4: Bring Everything Together
Spread a generous layer of garlic yogurt across a serving plate. Slice the jammy eggs in half, revealing their golden, runny centers. Arrange the egg halves artfully on the yogurt. Drizzle the spicy chili butter generously over the eggs. Garnish with freshly chopped dill or parsley and a sprinkle of black pepper. Serve immediately with warm, crusty bread for dipping and soaking up all those delicious flavors.
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Jammy Eggs With Chili Butter And Garlic Yogurt Recipe
- Total Time: 15 minutes
- Yield: 2 1x
Description
Mouthwatering Mediterranean jammy eggs dance with zesty chili butter and creamy garlic yogurt, creating a sensational breakfast experience. Spicy, silky, and rich flavors combine perfectly, inviting you to savor each luxurious bite of this irresistible morning delight.
Ingredients
Protein
- 4 large eggs
- 1 cup Greek yogurt (full-fat)
- 1 clove garlic, finely grated or minced
Fats and Seasonings
- 3 tablespoons (45 milliliters) unsalted butter
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 tablespoon (15 milliliters) lemon juice
- Black pepper (to taste)
Garnish and Serving
- Fresh dill or parsley
- Toasted sourdough, pita, or naan
- Water & ice (for an ice bath)
Instructions
- Prepare eggs by submerging them gently into rapidly bubbling water, maintaining a consistent medium-high temperature for precisely 6-7 minutes to achieve a luxuriously creamy, soft yolk consistency.
- Immediately transfer eggs from boiling water into an ice bath, allowing them to rest and cool for 5 minutes, which halts the cooking process and ensures perfect texture.
- Carefully peel eggs, removing shells with delicate precision to preserve the delicate membrane underneath.
- Create a silky garlic yogurt by whisking Greek yogurt with freshly grated garlic, incorporating a subtle tang from lemon juice and seasoning with salt to enhance the overall flavor profile.
- Craft a vibrant chili butter by melting butter over gentle heat, infusing it with robust red pepper flakes, smoky paprika, and earthy cumin to develop a complex, aromatic sauce.
- Allow chili butter to simmer briefly, creating a slightly foamy texture that concentrates the spice blend’s intricate flavors.
- Arrange a generous swirl of garlic yogurt across a serving plate as a creamy foundation.
- Slice jammy eggs in half, revealing their luscious, golden-orange centers, and nestle them artfully on the yogurt base.
- Generously drizzle the warm, spice-infused chili butter over the eggs, ensuring complete coverage.
- Garnish with freshly chopped dill or parsley and a sprinkle of cracked black pepper for a final burst of herbaceous brightness.
- Accompany the dish with warm, crusty toasted bread to soak up the rich, flavorful elements and provide a perfect textural contrast.
Notes
- Select eggs at room temperature to ensure even cooking and prevent cracking during boiling.
- Use a timer precisely for achieving the perfect jammy egg consistency, avoiding overcooking.
- Consider using a spoon with holes when transferring eggs to prevent splashing and potential burns.
- Gently tap and roll peeled eggs on a soft surface to remove shell fragments easily.
- Add a splash of vinegar to boiling water to help egg whites coagulate faster and make peeling smoother.
- Opt for full-fat Greek yogurt for a richer, creamier garlic sauce that clings better to eggs.
- Toast whole spices before grinding to enhance chili butter’s depth and complexity of flavor.
- Adjust chili butter’s heat level by selecting mild or spicy red pepper flakes based on personal preference.
- Transform this dish into a vegetarian protein option by substituting eggs with roasted tofu or halloumi cheese.
- Experiment with herb variations like chives, tarragon, or cilantro instead of dill for different flavor profiles.
- Store leftover chili butter in an airtight container for up to one week, perfect for drizzling on other dishes.
- Serve as a quick breakfast, elegant brunch item, or light dinner with a fresh side salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 410
- Sugar: 3g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 370mg
James Mitchell
Founder & Recipe Developer
Expertise
Recipe Creation and Testing, Fusion Cuisine, Food Styling and Photography, Culinary Education
Education
Kendall College, Chicago, IL
The Culinary Institute of America, Hyde Park, NY
James Mitchell is the founder and fearless flavor explorer at Cooking Crusade. With a degree in Culinary Arts from Kendall College and advanced training in global gastronomy from The Culinary Institute of America, James has spent over a decade perfecting the art of recipe creation.
His background includes fine dining, private cheffing, and food styling, but his true joy comes from turning big ideas into doable recipes for home cooks. Every dish he shares is a mix of creativity, culture, and a little kitchen magic, built to bring excitement back to everyday meals.