Name: Butter Garlic Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 8 eggs; 1 tbsp butter; 1/4 tsp salt (for eggs); 1/4 tsp black pepper (for eggs); 1/4 tsp red chilli flakes; 1 tsp oil; 4 garlic cloves, finely chopped (for eggs); 2 tbsp butter (for sauce); 1 garlic clove, minced (for sauce); 1/2 tsp salt (for sauce); 1/2 tsp black pepper (for sauce); 1 tsp chilli flakes (for sauce); 1 tsp corn flour; 1 cup boiled milk; 1 tsp Italian seasoning; 2 tbsp chopped coriander leaves

Fluffy scrambled eggs tossed in a rich garlic butter sauce—this is my kind of comfort food. Butter Garlic Scrambled Eggs are creamy, flavorful, and come together in just 20 minutes. Whether I make them for a hearty breakfast, a weekend brunch, or even a quick dinner, this recipe always hits the spot. With the warmth of garlic, the spice of chilli flakes, and the silkiness of a buttery sauce, it’s everything I want in a satisfying, savory meal.

Why You’ll Love This Recipe

I love how this dish comes together in just 20 minutes and still delivers layers of depth and flavor. The eggs stay soft and fluffy, and the garlic butter sauce adds a luxurious, slightly spicy richness that keeps things interesting. It’s a perfect blend of comfort and bold seasoning—ideal when I want something hearty without a lot of effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Egg Mixture:

8 eggs

1/4 tsp salt

1 tbsp butter

1/4 tsp black pepper

1/4 tsp red chilli flakes

1 tsp oil

4 garlic cloves, finely chopped

For the Butter Garlic Sauce:

2 tbsp butter

1 garlic clove, minced

1/2 tsp salt

1 tsp chilli flakes

1 tsp corn flour

1/2 tsp black pepper

1 cup boiled milk

1 tsp Italian seasoning

2 tbsp chopped coriander leaves

Directions

Prepare the Eggs:
I start by cracking all the eggs into a bowl and whisking them together with salt, black pepper, and red chilli flakes until the mixture is frothy and well combined.

Cook the Eggs:
In a nonstick pan, I heat the oil and 1 tablespoon of butter, then sauté the chopped garlic until it turns golden and fragrant. I pour in the egg mixture and gently scramble the eggs over low heat until they’re soft, fluffy, and just set. Once done, I take them out and set them aside.

Make the Garlic Butter Sauce:
In the same pan, I melt 2 tablespoons of butter and quickly sauté the minced garlic. Then I stir in salt, pepper, and chilli flakes to layer in flavor.

Next, I make a slurry by mixing the corn flour with a bit of milk, then pour that into the pan followed by the rest of the boiled milk. Stirring continuously helps me get a smooth, thick sauce.

Once the sauce thickens, I add the Italian seasoning and return the scrambled eggs to the pan. I gently coat them with the sauce until everything is well combined.

I finish the dish by sprinkling fresh coriander leaves on top and serve it hot—usually with toast, but rice or even just a spoon works too.

Servings and timing

Servings: 3

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories per serving: 230 kcal

Variations

Cheesy version: I sometimes stir in a handful of shredded cheese into the sauce for an extra creamy texture.

Less spicy: To tone it down, I reduce or skip the chilli flakes.

Greens boost: I’ve added chopped spinach or kale to the eggs for added nutrients.

Herb swap: Basil or parsley works great instead of coriander for a different flavor profile.

Non-dairy version: I swap butter with vegan alternatives and use oat or almond milk instead of dairy.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a nonstick pan over low heat with a splash of milk to revive the creamy texture. I avoid microwaving, as it can make the eggs rubbery.

Related Recipes:

FAQs

How do I make the eggs extra fluffy?

I whisk the eggs thoroughly to incorporate air, and always cook them low and slow. This keeps them soft and cloud-like.

Can I make this ahead of time?

Yes, but it tastes best fresh. If I make it ahead, I store the sauce and eggs separately, then reheat and combine just before serving.

What can I serve with these scrambled eggs?

I usually serve them with toast or over warm rice. They also pair well with paratha or as a filling in a breakfast wrap.

Can I skip the corn flour?

I can, but the sauce might not thicken the same way. A little all-purpose flour can be used as a substitute, or I just enjoy a thinner sauce.

Is this recipe kid-friendly?

Absolutely! If I reduce the spice levels, it becomes a creamy and mild dish that kids often love.

Conclusion

Butter Garlic Scrambled Eggs are my go-to when I need a quick, comforting meal with bold flavor. They’re easy to make, endlessly customizable, and always satisfying. Whether it’s a lazy morning or a rushed dinner, this dish never disappoints.

📖 Recipe: