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Garlic Butter Boiled Eggs in Lemon Chicken Broth Sauce
35 minServes 6Nutri-Score C€
C
35 min
35 minGarlic Butter Boiled Eggs in Lemon Chicken Broth Sauce
what you need
Ingredients
eggsDairy12 pieces
butter (one stick)Dairy113 g
garlic (minced, about 1 tablespoon)Produce1 piece
red onion (small, chopped (or half a large onion))Produce1 piece
crushed red pepper (to taste)Spices1 g
chicken brothPantry240 ml
lemon (juiced)Produce1 piece
per serving
Nutrition
246kcal
- Carbs
- 4 g
- Proteins
- 14 g
- Fat
- 20 g
what you’ll use
Tools
Saucepan
Stockpot
Mixing bowl
step by step
Method
- Step 1
Boil the eggs
- Place the eggs in a pot of cold water and bring to a boil.
- Turn off the heat and let sit for 10 minutes.
- Transfer to an ice water bath for 5 minutes, then peel.
- Step 2
Cook the aromatics
- Melt the butter in a saucepan.
- Add the garlic and onion.
- Cook down until soft.
- Step 3
Build the sauce
- Add the spices, using as much crushed pepper as you like for heat.
- Pour in the chicken broth and mix thoroughly.
- Squeeze in the lemon juice.
- Step 4
Coat the eggs
- Add the peeled eggs to the sauce.
- Cover them with the sauce and let sit.
most cooked first