Egyptian fried boiled eggs Recipe (Bied Meza’lil)
User Reviews
5
Egyptian fried boiled eggs Recipe (Bied Meza’lil)
Description
This recipe for Egyptian fried boiled eggs begins by boiling large eggs with salt and vinegar until fully cooked, then chilling and peeling them. Seasoned with kosher salt and black pepper, whole eggs are carefully fried in a hot skillet with ghee and optional extra virgin olive oil. The frying creates a crisp, browned layer on the egg whites while keeping the yolks soft inside.
The resulting eggs combine tender boiled interiors with a textured, savory exterior crust. Optionally served with simple Mediterranean accompaniments such as a cucumber and tomato salad, kalamata olives, and feta cheese, the dish balances richness with fresh and briny flavors.
Eggs are best served immediately after frying to maintain crispness. The recipe suits a breakfast or light meal, offering a twist on traditional boiled eggs by adding a fried crisp layer.
Leftover fried boiled eggs keep refrigerated up to two days and are best eaten at room temperature or reheated gently in a skillet for restored texture.
Ingredients
- 6 egg more as needed, large
- kosher salt
- black pepper
- 2 tablespoons ghee or butter
- 1 tablespoon extra virgin olive oil optional
For Serving (optional)
- vegetables simple Mediterranean cucumber and tomato salad, optional, sliced
- kalamata olives optional
- feta cheese optional
Instructions
- Boil the eggs. Arrange the eggs in a saucepan large enough so that the eggs are in one single layer. Add water to cover the eggs by at least 1 inch. Add about ½ teaspoon salt and a splash of vinegar to the water. Bring the water to a rolling boil, then turn the heat off and cover the saucepan. Leave the eggs alone for 10 to 12 minutes, then drain.
- Run the cooked eggs under cold water and peel them. Discard the peel. Season the eggs on all sides with kosher salt and black pepper.
- In a large non-stick skillet heat the ghee and a little bit of extra virgin olive oil over medium-high heat until shimmering. Carefully add the boiled eggs (whole) to the pan and cook until the whites are crispy and golden brown on all sides. (Do this carefully and manage the heat as needed. To be safe, cover the top of your skillet with a splatter guard).
- Using a slotted spoon, remove the eggs from the pan and serve them immediately. (If you like, arrange them on a platter with a simple tomato and cucumber salad or sliced veggies, a handful of olives, and slabs of feta).
Notes
- To boil eggs, add salt and vinegar to the water; this helps with peeling and prevents cracking.
- Fry eggs carefully in ghee over medium-high heat and use a splatter guard to manage hot oil safely.
- Serve eggs immediately for best texture, with optional Mediterranean sides like cucumber salad, olives, and feta.
- Leftovers keep refrigerated for up to 2 days; reheat gently in a skillet to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1273 kcal
% Daily Value*
| Calories | 127.3kcal | 6% |
| Carbohydrates | 0.3g | 0% |
| Protein | 5.5g | 11% |
| Fat | 11.5g | 18% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 4.7g | 24% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 176.5mg | 59% |
| Sodium | 256.4mg | 11% |
| Potassium | 60.8mg | 1% |
| Vitamin A | 237.6IU | 5% |
| Calcium | 24.8mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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