Ethiopian · PANTRYHOP RECIPE
Boiled Egg with Berbere Salt
15 minutes · 4 servings · vegetarian
A simple egg snack is common at home; the berbere butter adds Ethiopian flavor without extra cooking.
Ingredients
Check you have the quantities below.
- 4 eggs
- 1/2 teaspoon salt
- 1 teaspoon berbere spice
- 1 tablespoon butter
Let’s make it
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Boil for 10 minutes, then cool under cold water and peel.
- Mix salt and berbere. Warm the butter in a pan.
- Toss the peeled eggs in the butter briefly or serve the spice mix on the side.
For kids, serve the eggs plain and let adults add the spice mix.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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