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 salad topping. Ready in less than 20 minutes.
Servings: 3 to 6 People
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.