Soft or hard boiled eggs are coated in a buttery sauce with the same seasonings as a seafood boil in this Egg Boil recipe. It’s such an easy and crazy delicious way to enjoy eggs, either as a snack or over rice or noodles. Plus, they can be easily customized with other seasoning mixes.
Like my onion boil recipe a few months ago, I’m equally obsessed with this egg boil recipe. These simple, saucy eggs deliver so much flavor. The warm sauce pairs so well with rich, tender eggs, whether they’re soft, medium, or hard-boiled. The seasonings are the same as the ones used in a shrimp boil, so you really get that Southern flare. I’ve made these 3 days in a row!
Helpful Tips & Variations
- Avoid too much salt. Old Bay and lemon pepper seasonings already contain salt, so I highly recommend using unsalted butter and low-sodium broth, and taste your sauce before adding any additional salt. Remember, you can always add but you can’t take away.
- Change the spices. The seasonings listed are used in a classic Southern shrimp boil, but feel free to use whatever seasoning for the sauce you like.
- Make perfect hard boiled eggs. Check out all my tips for making hard boiled eggs. A few key things to keep in mind is that week old eggs are easier to peel than fresh eggs, you don’t want to overcrowd the pot, and the ice bath should be ready as soon as they come out of the pan.
- Enjoy as a snack or meal. These eggs can be served as a snack on their own or over rice or ramen noodles for more of a meal.
Egg Boil
Ingredients
- 6 large eggs (soft, medium, or hard boiled eggs)
- 3 tablespoons unsalted butter
- 1 small sweet onion , diced
- 2 garlic cloves , minced
- 1 tablespoon packed brown sugar
- 1/4 teaspoon old bay seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon lemon pepper seasoning
- 1/4 teaspoon coarse salt
- 1/8-1/4 teaspoon crushed red chili flakes
- 1/2 cup low-sodium chicken stock (or vegetable stock)
- Juice from 1/2 a lemon
- Diced scallions , for serving
Instructions
- Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 6 to 7 minutes for a soft yolk, 8 to 9 minutes if you prefer a more set yolk, or 12 to 14 minutes for hard boiled eggs.
- Using a slotted spoon, transfer the eggs to a large bowl of ice water and leave submerged for 2-3 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
- When the eggs are cool to the touch, gently peel them and set aside while you make the sauce.
- In a large nonstick skillet, melt 3 tablespoons unsalted butter over medium-high heat. Add 1 small diced onion and sauté until softened, about 3 minutes. Add in 2 minced garlic cloves and cook until fragrant, about 20 seconds.
- Stir in 1 tablespoon brown sugar and a 1/4 teaspoon EACH old bay seasoning, smoked paprika, dried oregano, garlic powder, onion powder, lemon pepper seasoning, coarse salt, and crushed red chili flakes; mix well.
- Pour in 1/2 cup low-sodium chicken broth and juice from 1/2 a lemon.
- Simmer for 3-4 minutes or until the sauce has reduced slightly.
- Remove from heat and pour the sauce over the eggs.
- Garnish with diced scallions and enjoy!
Nutrition
Other Notes
Egg Cooking Times
The exact time the eggs need to cook for this egg boil recipe depends on whether you’re aiming for a soft yolk or a hard boiled egg. Factors like the amount of water, the altitude, and the stove are all variables as well, but in general, here’s how long the eggs need:
- Soft yolk – 6 to 7 minutes
- Set yolk – 8 to 9 minutes
- Hard boiled eggs – 12 to 14 minutes
How To Serve an Egg Boil
Egg boils are typically enjoyed on their own as a tasty snack, but you can definitely serve them over cooked white rice or ramen noodles. Both are great to soak up the fantastic sauce. Crusty bread is also a delicious option to soak up the sauce, especially for soft boiled eggs.
Storing Leftovers
This dish is best enjoyed while the eggs are still warm, but you can make the hard boiled eggs ahead of time if needed, cook and peel as directed, then store them in a tightly sealed container and place in the refrigerator up to 5 days. Once coated in the sauce, I recommend eating them within 2 days.
More Ways to Enjoy Hard Boiled Eggs:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
