Egyptian Fried Boiled Egg (Beid Meza'lil): بيض مزعلل
“Beid meza’lil” is simply hard-boiled eggs fried in ghee. The sizzling fat scorches the egg’s surface, giving it a gorgeous golden hue, an irresistibly crispy skin, and a distinct caramelized flavor.
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Ingredients
- 4 small or large eggs, preferrably free range and organic
- Enough tap water , to cover the eggs
- 2-3 tablespoons ghee, or more if necessary
- salt and pepper to taste
For Optional & Non Traditional Toppings
- 1 teaspoon smoked paprika or sumac, optional
- 1 teaspoon zaatar, optional
- 1 teaspoon Aleppo Pepper or Egyptian Shatta , optional
- 3 tablespoons freshly grated Parmesan, optional
Instructions
- Hard boil the eggs. In a sauce pan, add tap water at room temperature and the eggs and set the pan on medium heat. Bring the water to a rolling boil for 10-12 minutes max. Turn off the heat and remove the eggs.
- Peel the eggs. For easy shell peeling, transfer the eggs to a deep dish filled with cold water for 2-3 minutes and then shell the eggs. They will come off easily without scratching the surface of the eggs.
- Fry in Ghee. In a large skillet, sizzle some ghee and then add the peeled, whole eggs. Keep writing the eggs in the skillet until the skin becomes crispy and turn into a nice golden hue. Beware of hot and burning ghee splatters (see Nermine's notes below).
- Season & Serve. Serve the eggs hot and whole, or half the eggs lengthwise with a sharp knife and then sprinkle them with salt and pepper. Optionally, you can add grated parmesan, zaatar, a dash of sumac, Aleppo pepper or/and smoked paprika.
Nermine's Notes
NERMINE'S NOTES:
- Beware of the hot ghee splatters. Extend your arms to roll the eggs in the hot ghee while keeping your body away.
- Using a serrated or knife to cut throughout the crispy golden skin of a fried hard boiled egg is the only way not to damage the skin.