HARD-BOILED EGGS LIKE YOU’VE NEVER TASTED BEFORE
YES you have to try this. These are perfect snacks for holidays, birthday’s or any celebrating including Super Bowl where you just want to grab, dip and get it in your tummy. In our house we don’t just hard boil one or two eggs at a time. We make hard-boiled eggs by the dozen and use them for egg salad sandwiches, snacks and now we will add this to our low carb snacks list.
Hard boiled eggs aren’t just for breakfast especially when you follow a keto diet also known as low-carb diet like Mrs.CBB does. I enjoy it in moderation as I’m not fully involved with this lifestyle like Mrs. CBB is. For the most part I end up eating the same foods to cut down on costs but on occasion I go my route. You know I just crave carbs after a while especially when my aim isn’t to give them up.
We’re a low carb family
One thing I won’t pass up is eating eggs any way I can get them, except raw. This recipe for pan-fried Parmesan hard-boiled eggs was a fluke to be honest. While I was peeling hard-boiled eggs with Mrs. CBB I jokingly said, “I wonder what would happen if I coated the egg like a Scotch Egg but without the meat?” Well, my curiosity got the best of me and next thing you know I was prepping the kitchen for Mr. CBB vs. Hard-Boiled Eggs.
I’m a huge fan of Scotch eggs which are popular in the UK and easy to make. When Mrs. CBB and I were touring England we stopped in to a little shop and I bought one. Mrs. CBB didn’t fancy the taste of the Scotch egg as it was new to her but she says times have changed. Eating a ketogenic diet means that meat and eggs are your best friends and you come to love them. Now she loves them.
Related: Classic Scotch Eggs
I wasn’t sure how these hard-boiled eggs were going to turn out but I’m sure glad I went the extra-mile to test this out. O.M.G they are delicious. Not only are they simple to make but if you want a bit of crunch in your low-carb diet this will give you that fix you crave. Mrs. CBB jokingly said, “They are like chicken nuggets but without the chicken and just the egg.”
How to make the perfect hard-boiled eggs
Tip: Some people prefer to bake hard boil eggs in the oven but I’ve never tried it before. I’m old-school I guess.
Just recently I read about adding a splash of lemon juice to the pot of eggs before boiling them. Why you ask? The acid in the lemon juice helps to break down the egg-shell once you start to peel it.
Just for the record: Your eggs will not taste like lemon.
For any of you out there that loathe peeling hard-boiled eggs this might be something you want to try. Another tips for the perfect hard-boiled eggs is to always use older eggs.
If you use eggs that have a long expiry you will suffer peeling them bit by bit, chunk by chunk. You might even shed a tear or kick yourself for taking that chance especially after you ruin a few eggs. Don’t let this be you.
I’ve made hard-boiled eggs for years perfectly without a grey ring around the yoke once you cut into the egg. The secret is all in the timing.
Put your eggs in a pot of cold water and bring it to a boil. Once the eggs are boiling set a timer for 7 minutes. Once the timer goes off, shut off your stove and let them sit for 2 minutes or until the water settles down.
Under cold water empty the water and keep filling it up cold to stop the cooking process in your hard-boiled eggs. Once the water is cool and eggs are cool to touch under a bit of warm water start peeling your egg. I like to whack it a few times on the egg of my pot or bowl.
Get the kids involved
Sometimes our little guy jumps in to help peel them although we have to keep an eye on him because he tends to squish the entire egg in his hand like he’s Superman, and then smiles like he just won a strong-man contest. Once they’re cooled or refrigerated, however you prefer slice them length-wise and you’ll see nothing but a beautiful hard-boiled egg in the middle.
How to make crunchy pan-fried Parmesan crusted hard-boiled eggs
Here’s where the real magic happens…
Once the hard-boiled eggs cool and you’ve sliced them length-wise get two medium bowls out. Fill one with 1 large egg, spices of your choice (Garam Marsala, salt, pepper, parsley flakes) is what I used and mix. In the second bowl add ground almond flour and freshly grated Parmesan cheese. You’ll want to season that with salt and pepper. It’s important to always season your food or it will taste bland (unless that’s what you prefer).
In a frying pan add 1.2 cup coconut oil and 1/3 cup extra virgin olive oil and bring to a high heat. I didn’t do any fancy temperature testing but you can if you’d like. If you have a deep fryer you can also deep fry them provided the oil is the correct oil for a low carb diet.
Take each half of the hard-boiled eggs and dip in the egg mixture then into the Parmesan and almond flour and set gently into the hot oil. I make them up ahead of time and then put the hard-boiled eggs into the oil together so they all fry evenly.
Fry the hard-boiled eggs about 2-3 minutes per side provided each side is golden brown and crunchy. Remove and put on paper towel to soak up an excess oil. Many of you low carb fans won’t worry about that because your diet welcomes fat in abundance. For the rest of you out there that just want to gobble these up you can blot any oil with paper towel.
I served this with a side of Caesar dressing as this is a low carb dip that has bold flavours and pairs well with the hard-boiled eggs. Caesar dressing is also low carb and part of a low carb high fat diet but you can use which every dipping sauce you fancy. I bet a lovely honey mustard would be divine with these crunchy hard-boiled eggs. Now that’s what I want to try next.
- 3 large eggs plus 1 large egg for coating
- ½ cup Parmesan cheese freshly grated
- ⅓ cup Almond Flour
- 1 teaspoon Garam Masala spice (or your spice of choice)
- ½ teaspoon salt and pepper
- 2 tablespoons dried parsley
- ½ teaspoon Turmeric
- ½ cup Coconut oil for frying
- ⅓ cup Extra Virgin Olive oil for frying
- In a small pot add cold water and your eggs. Bring to a boil then set a timer for 7 minutes. Once the timer goes off let them sit for 2 minutes then run them under cold water until they are cooled. Once cooled completely slice them length-wise and set aside.
- In one small bowl add your almond flour, Parmesan cheese, spices and mix together to incorporate the spices.
- In the other bowl crack a large egg, add salt and pepper and mix.
- In a frying pan heat up the coconut oil and extra virgin olive oil to a frying temperature.
- In the meantime dip each half of the hard boiled eggs in the egg mixture then roll in the dry mixture.
- Once they are all coated put them into the hot oil gently.
- Flip them after 2 to 3 minutes or when each side is golden and brown.
- Set them on paper towel when they come out of the pan and then plate.
- Serve with your choice of dipping sauce.
Just because a recipe states it is low-carb or gluten-free doesn’t mean that it’s not delicious. Give it a try, I know you’ll love it
Would you give these pan-fried Parmesan crusted hard-boiled eggs a try?
Per 3/3 Recipe: Calories 100 per 1 egg or 2 halves, Carbs 1.50g *Using Atkins Carb Counter
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