12 large eggs
2 tablespoons avocado oil
1 teaspoon black sesame seeds
1/2 teaspoon fine Himalayan salt
1/2 teaspoon garlic powder
½ teaspoon ground black pepper
The first time I saw this dish was on my Instagram feed in a post from Mary Shenouda, The Paleo Chef, and I had one of those aha moments! Hard-boiled eggs are so easy to make ahead, but I never made them in big batches because I don’t like them cold. No sir, cold eggs are not my thing, and these crispy boiled eggs were the answer! I just boil the eggs in advance, keep them in the fridge, and fry up a pair to order when I’m ready to eat. I like to cook my eggs so the yolks are a great jammy consistency; this way, after they’re pan-fried, the yolk is still bright yellow and never chalky. I’ll walk you through the boiling and peeling process, too, so you get the perfect egg every time!
Bring a large pot of water to a rapid boil. One at a time, add the eggs to the boiling water. Boil the eggs for 8 minutes, then quickly drain all the water from the pot and cover the eggs with ice and cold water. Let them sit for 2 minutes.
Peel the eggs under the cold water or under a fine stream of running water. Make sure to remove that fine film under the shell; this ensures that the whites won’t break off. Store the peeled eggs in the fridge for up to a week.
When you want a crispy egg, heat a cast-iron skillet over medium heat. As the skillet heats, toss two hard-boiled eggs with the oil, sesame seeds, salt, garlic powder, and black pepper in a shallow bowl.
When the skillet is hot, tip the eggs and all of the seasonings and oil into the skillet. Let the eggs cook for 2 to 3 minutes, then flip them over and cook the opposite side for 2 to 3 minutes.
Remove the eggs from the skillet. Cut them in half and spoon the avocado oil and sesame seeds from the skillet over them. Sprinkle with a little more salt. Enjoy!