Cajun Egg Boil with Chili Crisp Butter (Print Version)
Jammy boiled eggs tossed in garlic Cajun butter with chili crisp, lemon, and green onion for a spicy 25-minute snack.
# Ingredients:
For the eggs
01 -
8 large eggs
02 -
Ice, for the ice bath
For the chili crisp Cajun butter
03 -
5 tablespoons (70 g) unsalted butter
04 -
1/4 cup (35 g) finely diced sweet onion
05 -
4 garlic cloves, minced
06 -
2 teaspoons Cajun seasoning, plus more to taste
07 -
1 teaspoon Old Bay seasoning
08 -
1 teaspoon smoked paprika
09 -
1/8 teaspoon cayenne pepper, optional
10 -
1 teaspoon brown sugar
11 -
1/4 cup (60 ml) low-sodium vegetable broth
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chili crisp, plus more for serving
14 -
2 tablespoons sliced green onion
15 -
1 tablespoon chopped fresh parsley
16 -
Lemon wedges, for serving
# Instructions:
01 -
Bring a medium saucepan of water to a gentle boil. Lower in the eggs and cook 8 minutes for jammy yolks or 11-12 minutes for firm yolks.
02 -
Transfer the eggs to a bowl of ice water for 5 minutes. Peel them, pat dry, and halve lengthwise.
03 -
Melt the butter in a large skillet over medium-low heat. Add the onion and cook for 3-4 minutes, stirring often, until softened but not browned.
04 -
Add the garlic, Cajun seasoning, Old Bay, smoked paprika, cayenne, and brown sugar. Stir for 30 seconds until fragrant and brick red.
05 -
Pour in the vegetable broth and lemon juice. Simmer for 1-2 minutes, whisking until the butter looks glossy and slightly thickened.
06 -
Nestle the egg halves into the skillet and spoon sauce over them for 1-2 minutes. Remove from heat and top with chili crisp, green onion, parsley, and lemon wedges.
# Notes:
01 -
Use firm-yolk eggs for easier serving at parties.
02 -
Taste Cajun seasoning before adding salt because blends vary.
03 -
Best served warm while the butter sauce is glossy.