The FRIED HARD-BOILED EGGS are a charming and tasty bite that can accompany an aperitif or serve as an appetizing starter, especially at Easter and in spring, perhaps paired with a fresh little salad. The crunchy coating, the tenderness of the eggs and the creaminess of the savory filling make this dish, despite being very simple to make, truly unique and special.
The goodness of these fried hard-boiled eggs lies, besides in the contrasting textures, in their rich flavor — a real surprise for whoever bites into these little morsels — combining common Mediterranean ingredients like tuna, anchovies, olives and parsley, harmonizing them beautifully.
With little expense, very little time and zero fuss you can really make an impression.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium)
- 2 oz tuna in oil
- 3 fillets anchovy fillets in oil
- 2 olives (large, pitted)
- 1 tbsp extra-virgin olive oil
- parsley
- chili pepper (optional)
- 1 egg
- as needed flour
- as needed breadcrumbs
- 1 pinch salt
- peanut oil
Tools
- 2 Pots
- 4 Small bowls
Steps
The preparation of FRIED HARD-BOILED EGGS is very easy and quick.
Place the eggs in a pot and cover them completely with cold water. From the moment the water boils, boil them for 8 minutes.
Drain them under cold running water to stop the cooking, peel them and cut them in half lengthwise.Gently remove the yolks and collect them in a bowl. Add the anchovies in pieces, the drained tuna, the chopped olives and the parsley. Season with a pinch of chili pepper and 1–2 tbsp of extra-virgin olive oil, and work everything until you obtain a sort of creamy mixture.
Stuff the hollowed egg whites and reassemble the eggs, pressing the two halves together.
Crack the remaining egg into a bowl and beat it with a fork just to loosen it.
Coat the reassembled eggs in flour, then in the beaten salted egg, and finally in breadcrumbs.Heat plenty of peanut oil in a deep-sided saucepan and fry the stuffed hard-boiled eggs until golden brown.
As they are ready, drain them on kitchen paper.
At the end season with a pinch of salt, bring to the table and serve on a bed of fresh salad.
