Balado (Deep Fried Hard Boiled Eggs)
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4.0
9 reviews
Good
Balado (Deep Fried Hard Boiled Eggs)
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Balado is a dish that fries up hard boiled eggs and serves them with a spicy chili sauce. This is a popular street food in East Timor, and will definitely bring some unique flavor and spice to your dinner table! Serve as an appetizer or a snack.
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Ingredients
Egg Ingredients:
- 4 eggs
- Sunflower oil for frying
Sauce Ingredients:
- 5-6 Chilis I used Serrano peppers
- 1 shallot
- 1 tsp chopped garlic
- 1 tsp dried Thai basil
- 1 tsp fresh ginger
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Fill a pot with enough water to cover your eggs. Put the pot on the stove and bring to a rolling boil. Once the water comes to a boil, remove the pot from the heat, cover, and let sit for 10 minutes. Once hard boiled, run the eggs under cold water and remove the shells. Stick the skewers about ¾ of the way through each egg, lengthwise.
- Heat the sunflower oil in a large pot. The oil should be hot enough that it begins to bubble within 3-5 seconds of coming in contact with the egg.
- Once the oil is hot enough, place the eggs in the oil and allow to fry until the outside of the eggs turn brown.
- Put all sauce ingredients together in a blender or food processor and blend until smooth. Dip the eggs in the sauce and enjoy!
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- Your eggs are going to need to be peeled after boiling, which can oftentimes cause a problem if you are using very fresh eggs. Eggs that are a bit older peel easier than fresh eggs. Make sure to use 1 week old eggs instead of farm fresh for this recipe.
- You can use whatever type of chili you want. I used serrano pepper, but you can use thai chilis, indonesian chilis, or anything else you want to experiment with.
- Thai basil is different than regular basil. Thai basil almost tastes like anise seeds, and can be found in your normal grocery store or an Asian grocery store. Read more about
- the difference between Thai Basil and Basil
- .
- This is a great way to use up old hard boiled eggs. If you do not want to cook new hard boiled eggs, you can always use any leftovers you may have.
- To test the temperature of the oil, you can also use a chopstick! Place the chopstick into the pan and press the chopstick perpendicular against the bottom of the pan. If the oil starts to bubble around the chopstick within 3-5 seconds, your oil is hot enough to use.
- You can use bell peppers to omit the spiciness of the sauce if you’d like
- Eggs: Your eggs are going to need to be peeled after boiling, which can oftentimes cause a problem if you are using very fresh eggs. Eggs that are a bit older peel easier than fresh eggs. Make sure to use 1 week old eggs instead of farm fresh for this recipe.
- Chilis: You can use whatever type of chili you want. I used serrano pepper, but you can use thai chilis, indonesian chilis, or anything else you want to experiment with.
- Thai Basil: Thai basil is different than regular basil. Thai basil almost tastes like anise seeds, and can be found in your normal grocery store or an Asian grocery store. Read more about the difference between Thai Basil and Basil.
- This is a great way to use up old hard boiled eggs. If you do not want to cook new hard boiled eggs, you can always use any leftovers you may have.
- To test the temperature of the oil, you can also use a chopstick! Place the chopstick into the pan and press the chopstick perpendicular against the bottom of the pan. If the oil starts to bubble around the chopstick within 3-5 seconds, your oil is hot enough to use.
- You can use bell peppers to omit the spiciness of the sauce if you’d like
Nutrition Information
Show Details
Serving
1serving
Calories
93kcal
(5%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
69mg
(3%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
776IU
(16%)
Vitamin C
84mg
(93%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 93kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 69mg | 3% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 84mg | 93% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.0
9 reviews
Good
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