Step 1

Boil the eggs. Arrange the eggs in a saucepan large enough so that the eggs are in one single layer. Add water to cover the eggs by at least 1 inch. Add about ½ teaspoon salt and a splash of vinegar to the water. Bring the water to a rolling boil, then turn the heat off and cover the saucepan. Leave the eggs alone for 10 to 12 minutes, then drain.

Step 2

Run the cooked eggs under cold water and peel them. Discard the peel. Season the eggs on all sides with kosher salt and black pepper.

Step 3

In a large non-stick skillet heat the ghee and a little bit of extra virgin olive oil over medium-high heat until shimmering. Carefully add the boiled eggs (whole) to the pan and cook until the whites are crispy and golden brown on all sides. (Do this carefully and manage the heat as needed. To be safe, cover the top of your skillet with a splatter guard).

Step 4

Using a slotted spoon, remove the eggs from the pan and serve them immediately. (If you like, arrange them on a platter with a simple tomato and cucumber salad or sliced veggies, a handful of olives, and slabs of feta).