Irresistible Jammy Eggs Chili Butter

Jammy eggs with chili butter and garlic yogurt are the dish I turn to when I need a breakfast or lunch that feels special but comes together fast. The creamy yolks, cool yogurt, and zingy chili butter mix textures and flavors for serious comfort food that never fails to impress yet demands no fancy tools or tricks. It is my go to when I want easy elegance on the table and always reminds me of my travels abroad.

I made this recipe for friends one chilly Sunday morning and it was devoured faster than I could make coffee. Since then, it has become a frequent request at weekend brunches. Guests always ask for the recipe.

Ingredients

• Large eggs: Choose the freshest you can find because this ensures bright yolks and easy peeling
• Unsalted butter: Provides richness and a base for blooming the chili flakes use high quality for better flavor
• Red chili flakes: Offer a gentle heat that you can customize to your spice preference choose vibrant flakes for bold color
• Plain Greek yogurt: Lends creaminess and tang pick full fat for a silkier texture
• Garlic: Freshly minced infuses the yogurt with punch pick firm unblemished cloves for best results
• Salt and pepper: Essential for bringing out flavors use flaky salt for a finishing touch if possible
• Fresh cilantro: Offers freshness and color use leaves with bright green color and zero wilting

Instructions

Boil the Eggs:

Place a pot of water over high heat and bring it to a rolling boil. When the water is bubbling, use a slotted spoon to lower in the eggs one at a time. Set a timer and cook exactly six minutes for jammy yolks. This delicate timing is the secret to a molten but not runny center.

Ice Bath:

While the eggs cook, fill a bowl with plenty of ice and cold water. Once the six minutes are up, immediately transfer the eggs from the pot to the ice bath. This stops the cooking and makes them much easier to peel. Let them chill for at least five minutes.

Prepare Chili Butter:

In a small pan on medium heat, add the butter. Let it melt completely and wait until it begins to bubble but not brown. Stir in the red chili flakes and simmer for about one minute. You want the aroma of the chili to bloom but not burn so watch closely.

Make Garlic Yogurt:

In a medium bowl, combine the plain Greek yogurt with the minced garlic. Add a generous pinch of salt and a few cracks of black pepper. Mix thoroughly until everything is fully blended. Taste and adjust seasoning if you like a stronger garlic note.

Peel Eggs:

Once chilled, take each egg and gently tap it on the countertop to crack the shell. Peel carefully under running water to help release stubborn bits and keep whites pristine.

Assemble:

Slice each egg in half with a sharp knife. Arrange them cut side up on a plate. Spoon generous dollops of garlic yogurt onto each piece. Drizzle warm chili butter over the eggs and yogurt. Top with a flurry of freshly chopped cilantro and a final dusting of salt or pepper if desired.

My favorite part is swirling the yolks into garlicky yogurt and letting the buttery chili streaks meld everything into one spoonful. My kids will eat anything if chili butter is drizzled over the top. This has turned into my most requested family meal after Saturday soccer.

Storage Tips

Peel and refrigerate eggs in a sealed container for up to two days. Store chili butter and yogurt separately for maximum freshness. Only add cilantro right before serving or it will wilt quickly. If making ahead wait to assemble until just before eating for best results.

Ingredient Substitutions

No Greek yogurt Try labneh or thick plain yogurt for a similar tang creamy balance. If you do not have chili flakes use a smoked paprika or a pinch of cayenne and sweet paprika combined. Parsley or dill works beautifully if you do not have cilantro.

Serving Suggestions

Pile the eggs on warm pita or sourdough toast as a main meal. Add sliced avocado or roasted veggies for extra nutrition and color. Serve as part of a Mediterranean meze spread with olives and crisp cucumber.

A Global Inspiration

This recipe riffs off classic Turkish eggs called cilbir where jammy eggs meet spiced butter and tangy yogurt. It shows up in Turkish kitchens as a humble breakfast or as a simple supper tapping into rich tradition and celebrating simple ingredients transformed with care.

Seasonal Adaptations

Add chopped fresh chives or mint in spring for brightness Swap in roasted red peppers for a summer twist Top with pomegranate seeds and toasted nuts in autumn

Success Stories

A friend used this recipe as a vibrant brunch centerpiece and loved how quickly it came together. Another happy cook said these eggs survived a road trip picnic perfectly when packed separately and assembled on site. Several readers now make double batches for weekday salads. Each time you make it discover your own twist or favorite combination.

This flavorful dish is as irresistible as it is simple. Enjoy every creamy spicy bite and make it your own.

Recipe FAQs

→ How do you achieve jammy eggs?

Boil eggs for 6 minutes, then immediately transfer to an ice bath to set their soft, jammy centers.

→ Can the chili butter be made less spicy?

Yes, simply reduce the red chili flakes or use a milder pepper to control the heat level.

→ What type of yogurt works best?

Plain Greek yogurt is ideal for its thick, creamy texture and tangy flavor.

→ How do you serve these eggs?

Slice eggs, arrange on a platter, drizzle with chili butter, dollop yogurt sauce, and add cilantro.

→ Can this dish be prepared in advance?

The eggs and sauces can be made ahead, but assemble just before serving for best results.