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Jammy Eggs with Chili Butter and Garlic Yogurt Recipe
Ben Carraoli

Jammy Eggs with Chili Butter and Garlic Yogurt Recipe

I just made these jammy eggs with chili butter and garlic yogurt, and wow—they are absolutely next-level. The warm, soft yolk paired with the spicy, rich butter and creamy garlicky yogurt is like a flavor explosion in every bite.
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Total Time 25 minutes
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Unsalted butter
  • Red pepper flakes
  • Aleppo pepper
  • Extra-virgin olive oil
  • Full-fat Greek yogurt or Skyr
  • Lemon
  • Garlic
  • Eggs
  • Parsley
  • Bread

Method
 

  1. Melt butter in a small skillet over medium-low heat and add olive oil. Stir in red pepper flakes and Aleppo pepper, letting them infuse the butter for a few minutes. Set aside once fragrant and slightly bubbly.
  2. In a bowl, mix Greek yogurt with lemon juice, zest, garlic, salt, and pepper. For extra smoothness, I like whipping it lightly with a fork or immersion blender. This yogurt is the cool, creamy base for your eggs.
  3. Bring water to a gentle boil and carefully add your eggs. Cook for 6–7 minutes for a soft, jammy yolk. Drain, cool briefly in an ice bath, then peel carefully.
  4. Spread yogurt on a plate or shallow bowl, halve the eggs, and place on top. Drizzle with the warm chili butter and sprinkle chopped parsley. Serve immediately with toasted bread for dipping.

Notes

  • I always use fresh eggs for the creamiest yolks.
  • Don’t rush peeling the eggs; a gentle tap and ice bath make it easier.
  • Toast your bread lightly so it holds up under the yogurt and butter.
  • Infuse the chili butter slowly to prevent burning and maximize flavor.
  • I sometimes add a pinch of smoked paprika for extra depth.