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Nutrition Facts
Serving Size 1 eggs 53g Recipe makes 6 eggs)
Calories 94
Calories from Fat 65		(69%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 457mg		19%
Potassium 71mg		2%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 6.3g		12%
how is this calculated?

Sephardic Huevos Haminados (Eggs)

Recipe #178185 | 4¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sandi (From CA)
Jul 17, 2006

Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. The shells will absorb the color of the liquid and turn brown. The egg white will turn a light beige and acquire a very subtle, but pleasing flavor. It will not taste like either the coffee or onions. The oil will pass through the porous shell of the egg and cause the shell to slide smoothly off when peeled. Shade and intensity of the brown egg color will depend on the quantity of the onion skins and coffee used, the variety of onions, and the length of time that the eggs cook (4-24 hours in the stovetop method) Included here are the crockpot and oven methods as well. Haminados Eggs are often served with Potato Boreks - Borekas Tapukhay Adama Potato Boreks - Borekas Tapukhay Adama (Savory pastries)

6 eggs (change servings and units)

Ingredients

6 eggs
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper
vegetable peels (dried onion peels specifically)
1-2 tablespoon ground coffee (optional) or instant coffee (optional)

Directions

1
Place eggs in pot or saucepan of water together with plenty of onion skins and coffee. The type of onions does not matter (Vidalia, yellow, etc.). Add the oil. Bring to a boil and allow to boil rapidly for at least five minutes.
2
Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water.
3
Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.
4
NOTES: You can also do this in the crockpot or oven. CROCKPOT: Save the papery outer layers from onions, or get them from the grocery store. Put onion papers in the crock, and put whole eggs in the shell in a single layer (may work with more than one layer if you have enough onion skins). Layer more onion papers between the eggs and on top of the eggs. Add water, filling the crock to 2/3 or more. Add a few glugs of olive oil. Cook on low for 4 to 10 hours. The eggs will be colored brown from shell to yolk and have a delicious taste. They're excellent plain or in egg salad, etc. OVEN: Oven method: Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.