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4.0 from 9 votes

Balado (Deep Fried Hard Boiled Eggs)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 4 servings
Calories: 93 kcal
Course: Appetizer , Snacks

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Once the oil is hot enough, place the eggs in the oil and allow to fry until the outside of the eggs turn brown.
  4. 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

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

% 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.