You Must Fry a Hard Boiled Egg
Some of my favorite foods are healthy sources of protein. Cottage cheese, jerky, hard-boiled eggs – things I can grab and shove in my face as soon as I realize I’m hungry. (As it turns out, being a food writer doesn’t automatically recognize hunger cues.) Hard-boiled eggs are one of my favorite breakfasts, but sometimes I crave something warm and fried, with little texture and cold flavor. A smooth hard-boiled egg simply won’t help.
Fortunately, hard-boiled eggs lend themselves very well to quick frying.
Boiling an egg is very easy. Cut an egg in half, sprinkle it with a little salt, and melt a little butter (about a tablespoon per egg) in a non-stick skillet over medium heat. Once most of the foam has subsided and the butter is about to brown, add the eggs, cut side down, and let them fry for about two minutes, until browned and crispy around the edges. Try to resist flipping back and forth, as this can lead to strong pops. (Moisture gets under the flat side of the egg with each flip, causing a small explosion.) Once the cut is browned, turn the egg over and let the bottom part warm up a bit.
Who is this egg for? This is for those who want a warm breakfast but can’t stand even a hint of the runny taste of eggs; this is for the person who wants a warm egg but has already cooked hard boiled eggs; this is for me, a person who is always looking for new and interesting ways to eat eggs.
Simply put, a bit of crispy texture around the edges and toasted brown butter flavor make this egg a little more interesting and appealing. It’s good as it is, in a salad or on a plate of rice, but it can also be used to make an intriguing egg salad or an incredible raw egg . Frying makes apparently utilitarian food a little less utilitarian, which comes in handy on a hectic weekday morning, especially if you tend to forget to eat.