Crispy Fried Boiled Eggs
Hard-boiled eggs chilled, halved, and pan-fried in beef tallow (or other high smoke point oil) until crispy and golden.
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- •Large eggsboiled, peeled, halved
- •Beef tallow(optional)Wagyu beef tallow mentioned; use enough to coat skillet; any high smoke point oil works
- •High smoke point oil(optional)alternative to beef tallow, for frying
- •Cold waterfor ice/cold water bath after boiling
- •Seasonings(optional)dress them up however you like
- 1
Boil large eggs for 10 to 12 minutes.
11 min
- 2
Transfer eggs to cold water and chill for 5 to 10 minutes to stop cooking and make peeling easier.
8 min
- 3
Peel the eggs, then slice them in half lengthwise.
1 min
- 4
Heat beef tallow (or another high smoke point oil) in a skillet over medium-high heat.
1 min
- 5
Place egg halves cut-side down in the skillet and fry until they slide around easily and develop a golden crust around the edges.
3 min
- 6
Season/dress as desired and serve.
1 min
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