Fried Hard-Boiled Eggs! A delicious way to turn hard-boiled eggs into a tasty treat! They are wonderful as a snack, for breakfast, or as a side dish or salad topping. Ready in less than 20 minutes.
Fried Hard-Boiled Eggs – A tasty treat!
Eating a plain hard-boiled egg just seems a little too…plain. Frying hard-boiled eggs in oil or butter is a delicious way to turn hard-boiled eggs into a tasty treat! They are wonderful as a snack, for breakfast, or as a side dish or salad topping. Ready in less than 20 minutes.
How to make Hard-Boiled Eggs
You want the yolks of the eggs you use in this recipe to be fully cooked. There are different methods out there for boiling eggs. Some start with the eggs in cold water and then bring the water to a boil. Others boil the water first and then drop the eggs in. I prefer the cold water method, however, you can make hard-boiled eggs successfully either way.
Start with hot water
Start by putting the eggs in a saucepan, covering them with cold water, and bringing them to a boil. Then, remove the pan from the heat, cover it, and let it sit for 10 minutes for firm yet creamy hard-boiled eggs, or up to 15 minutes for very firm eggs.
Start with hot water
First, bring a pot of water to a boil. Carefully put the eggs into the water using a perforated spoon to make it easier. Bring the water back to a boil. Turn the heat off, remove the pot, cover it, and let it sit for 10 to 12 minutes.
Frying hard-boiled eggs
In this recipe, I fried the hard-boiled eggs in olive oil flavored with mustard seeds and curry leaves after seasoning them with salt, pepper, chili powder, and turmeric. However, you can fry them in butter if you like the rich butter flavor or use the cooking oil of your choice. Using mustard seeds and curry leaves is optional and you can just season them with Kosher salt and black pepper if you like it that way.
Ingredients
- Eggs – Old eggs are preferable
- Oil – Your choice of oil or butter
- Salt and pepper – To taste
- Turmeric – (optional)
- Chili powder – (optional)
- Mustard seeds – (optional)
- Curry leaves – (optional)
Useful Tips
Remove the eggs from the fridge 30 minutes before cooking and let them come to room temperature.
Cool the eggs immediately after they are done cooking putting them in cold water. It will help to stop the cooking immediately and separate the egg membrane from the shell, making it easier to peel.
Before frying the hard-boiled eggs, carefully prick them all over the surface with a fork or toothpick to prevent them from bursting when they are placed into the hot oil.
Serving Suggestion
It’s best to enjoy these eggs freshly fried. They make a perfect snack or a great breakfast. And they are also very good as a side for lunch or dinner. You can make your favorite salads using fried eggs instead of plain hard-boiled eggs for a change. A sprinkle of fried bacon bits and/or grated cheese on the salad will make it a more flavorful dish.
Lamprais (Sri Lankan Special Rice Dish)
Fried Hard-Boiled egg is a part of a Sri Lankan special rice dish known as Lamprais.
Storing Suggestion
Keep leftovers in the fridge, in an airtight container, for 3-4 days. Don’t freeze them. Cooked eggs become dry and rubbery when frozen and thawed.
More Savory Egg Recipes to Try
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE.
Fried Hard-Boiled Eggs
Step-by-Step Recipe
(Check out the printable recipe card at the end of the post)
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 3 to 6 serving
Ingredients
3 to 6 eggs or as needed
Salt, to taste
Pepper, to taste
Chili powder, to taste
1/8 tsp turmeric
1 1/2 tbsp oil or butter, divided
1/8 tsp mustard seeds (optional)
A few curry leaves (optional)
INSTRUCTIONS
Remove the eggs from the fridge and let them come to room temperature.
Start with cold water
Put the eggs in a pot. Cover them with cold water, and bring them to a boil. Then, remove the pan from the heat, cover it, and let it sit for about 10 minutes for firm yet creamy hard-boiled eggs, or up to 15 minutes for very firm eggs.
Start with hot water
Bring a pot of water to a boil. Carefully put the eggs into the water. Use a perforated spoon to make it easier. Bring the water back to a boil. Turn the heat off, remove the pot, cover it, and let it sit for about 10 minutes.
Transfer the eggs to a bowl of cold water immediately after cooking to help them cool down faster.
Gently rap the egg on the counter to break the shell. Peel them under running water with your fingers. Pat dry them with a kitchen paper towel. Use them immediately or store them in the refrigerator.
Prepare the spice paste by combining the salt, turmeric, and chili powders along with some oil. Next, prick around the eggs with a toothpick or a fork. Rub the spice paste all over the boiled eggs and set aside.
Heat some oil in a frying pan over medium-low heat. If you use butter, heat it until melted. Add the mustard seeds. Once the seeds start spluttering immediately add curry leaves, turmeric, and chili powder. When you start adding the other ingredients the mustard seeds stop spluttering and don’t come out. Just be quick. If the butter browns too much, slightly reduce the heat and keep cooking.
Add the eggs. Stir-fry them until golden brown. Gently roll the eggs around in the pan with a spoon to ensure even browning on all sides. Season with salt and pepper. If the oil/butter browns too much, slightly reduce the heat and keep cooking.
Remove from heat onto a plate. Serve hot immediately, or refrigerate for later use. You can serve them whole or cut them in half lengthwise.
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Fried Hard-Boiled Eggs
Ingredients
- 3 to 6 eggs or as needed
- 1/4 tsp salt or to taste
- 1/8 tsp pepper or to taste
- 1/8 tsp chili powder or to taste
- 1/8 tsp turmeric
- 1 1/2 tbsp oil or butter divided
- 1/8 tsp mustard seeds optional
- A few curry leaves optional
Instructions
- Remove the eggs from the fridge and let them come to room temperature.
- Start with cold water- Put the eggs in a pot. Cover them with cold water, and bring them to a boil. Then, remove the pan from the heat, cover it, and let it sit for about 10 minutes for firm yet creamy hard-boiled eggs, or up to 15 minutes for very firm eggs.
- BStart with hot water- ring a pot of water to a boil. Carefully put the eggs into the water. Use a perforated spoon to make it easier. Bring the water back to a boil. Turn the heat off, remove the pot, cover it, and let it sit for about 10 minutes.
- Transfer the eggs to a bowl of cold water immediately after cooking to help them cool down faster.
- Gently rap the egg on the counter to break the shell. Peel them under running water with your fingers. Pat dry them with a kitchen paper towel. Use them immediately or store them in the refrigerator.
- Prepare the spice paste by combining the salt, turmeric, and chili powders along with some oil. Next, prick around the eggs with a toothpick or a fork. Rub the spice paste all over the boiled eggs and set aside.
- Heat some oil in a frying pan over medium-low heat. If you use butter, heat it until melted. Add the mustard seeds. Once the seeds start spluttering immediately add curry leaves, turmeric, and chili powder. When you start adding the other ingredients the mustard seeds stop spluttering and don’t come out. Just be quick. If the butter browns too much, slightly reduce the heat and keep cooking.
- Add the eggs. Stir-fry them until golden brown. Gently roll the eggs around in the pan with a spoon to ensure even browning on all sides. Season with salt and pepper. If the oil/butter browns too much, slightly reduce the heat and keep cooking.
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