Prep 40 mins
Cook 15 mins
Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold.
- Simmer eggs slowly for 10 to 15 minutes. With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half. (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg. Wash and fine chop the parsley. Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter. Add the chopped parsley and salt and pepper to taste. Carefully stuff back into the empty shells. Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown. They are served in the shell and can be eaten direct from the shell or taken out.
Interesting recipe. the stars were upped because the end result was so darn tasty. the frying gives the egg a different & nice flavor. but this is a lot of work. if you have a quiet day with no plans, this is a show stopper recipe. cutting through the shells was difficult & it took forever (it seemed) to remove the eggs from the shells because of all the little bits of shell. nothing ruins my appetite more than crunching on egg shells. in the end, i only restuffed 4 halves so everyone could have a taste. the rest if the mixture i used as egg salad for sandwiches. it could also be used in various canapes. i am very glad i tried this as it's a very intriguing recipe. Made for Welcome to Egypt in the NA/ME Forum 5/12.