Egyptian Eggs

 

INGREDIENTS:

• ▢6 large eggs, more as needed
• ▢Kosher salt and black pepper
• ▢2 tablespoons ghee or butter
• ▢1 tablespoon Extra virgin olive oil, optional

For Serving (optional)

• ▢Sliced vegetables, or simple Mediterranean cucumber and tomato salad, optional
• ▢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).

  
  

  • Prepare the tomatoes, cucumber, and parsley. Dice 6 Roma tomatoes and one large English cucumbers into small cubes or pieces. Chop a good bunch of parsley, about ¾ or so. I like to use some of the stem which imparts great flavor. Combine everything in one large mixing bowl.
  • Add kosher salt. Season the salad with a good pinch of kosher salt and let it sit for about 5 minutes before adding the rest.
  • Add the dressing. The traditional Mediterranean salad dressing here is a good drizzle of quality extra virgin olive oil and a splash and juice of one lemon or at least 2 teaspoons of lemon juice. I like adding a good dash of sumac for depth and tang.
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