Eggs are a staple for breakfast — at least in the U.S.A. — and there are a million ways to cook them. My favorite is buttered eggs.
What are buttered eggs? This blog will tell and SHOW you how to make them. I hope your family loves them as much as mine.
Homemade Breakfasts
I grew up with homemade breakfasts every morning before school. They were usually hot, and my mother made a wide variety. When I was little, we had our own chickens, so eggs were on the menu a lot. Buttered eggs were one of my favorites, and so I continued the tradition with my own kids. But what are they? They’re basically boiled eggs that are cracked in half, scooped out of the shell, mashed, buttered, and seasoned with salt and pepper. Simple.
Kinda.
The cracking and scooping is the hardest part. My mom always did that part for me because they’re really hot. Even though I could use a hot pad, I convinced her I needed help until I was in high school. I laugh because my kids were the same way. It’s not really that hard, but if someone is willing to do it for you, why not? Your little kids will need help with this part until they’re coordinated enough and can handle the hot eggs. Or until they’re in high school — whichever comes first.
You can peel the eggs, but it’s faster to scoop, especially when they’re really hot. And butter doesn’t melt well if they’re not hot. So . . .
Watch this video or skip to the instructions.
Buttered Eggs Recipe
You Will Need:
- pot with a lid
- small bowl for shells
- plate
- teaspoon
- butter knife
- fork
- eggs (two per serving)
- water
- butter
- salt
- pepper (optional)
- any other desired seasoning (optional)
Directions:
Boil eggs for 6 to 12 minutes depending on how soft you want your yolk. TIP: If you fill your pot with hot water, it comes to a boil faster. Drain water from pan but leave eggs in the pan to keep them warm till ready to serve. Hold the eggs in a hot pad. Quickly strike them clear through with the butter knife (aiming for the center). TIP: It’s actually better to hold them over the shell bowl so you don’t have to pick shells off your plate. With the teaspoon, find the space between the membrane and the egg and slowly insert the spoon and rotate to scoop out the egg. Make sure no shells stick to the egg and discard the shell in the bowl. Do this for both halves and as many eggs as you desire. Work quickly so the eggs stay hot. Mash with the fork and add desired amount of butter — 1 or 2 tsp. per egg (unless you’re like me and you need a tablespoon). Top with salt and pepper to taste. Add any other seasonings you like (garlic salt, chili powder, paprika, etc.).
IF YOUR BOILED EGGS ARE PREMADE
I keep boiled eggs in my fridge for breakfasts, lunches (egg salad sandwiches), snacks, and to use in other recipes like potato salad or deviled eggs. Like I mentioned in my 36 Easy Breakfast Ideas, making things ahead of time makes meals easier.
If you want to make buttered eggs from your cold boiled eggs, simply peel and mash them. I like to use a glass pie plate for this when I’m making them for a lot of people. Reheat in the microwave on a low power setting, so they don’t explode all over the place. I use my reheat pizza slice setting on my Advantium, but I use a power level 6 otherwise. How long depends on how many eggs you have. I typically do about a minute and then go by 15 second intervals if they need more time. Overheated eggs are rubbery and gross — and they explode. Put a napkin over your plate to save your microwave in case this happens. Eggs are tricky little buggers.
I make these for myself a couple times a week. I’ve started sprinkling garlic herb salt on the top. Very good. My husband likes Tabasco on his. This recipe makes my mornings easy. I hope it helps start your days off eggselent too!
YOUR TURN
What’s your favorite way to eat eggs? Have you ever had buttered eggs before? If not, give it a try and let me know what you think.