Huevos Haminados
Source of Recipe
the web
Recipe Introduction
Onion-Skin Eggs
These long-simmered eggs emerge from their fragrant cooking water with a deep terra cotta-colored shell, a creamy, beige interior, and a smoky flavor.
List of Ingredients
2 cups (packed) brown outer skins from onions + a few skins from red onions
10 eggs
1/4 cup used coffee grounds
1 tablespoon kosher salt
4 peppercorns
1/4 cup olive oil
1 teaspoon white or wine vinegar
6 to 7 cups cold water (see note) Recipe
Put the onion skins in a heavy-bottomed saucepan or slow cooker and carefully place the eggs on top, as if in a nest.
Add the remaining ingredients, and cold water to cover the eggs by 1 inch. Bring to a boil, reduce heat to a bare simmer, cover, and cook for 6 to 8 hours, checking and adjusting water regularly so it always covers the eggs. If eggs boil too rapidly at the lowest heat , leave lid slightly ajar.
Remove from heat, uncover and let cool, undisturbed, for 1 hour.
Shell and serve the eggs immediately (warm) or store them in their shells and the cooking liquid in a covered container in the refrigerator for up to 1 week. Before serving, reheat them, if desired, in the cooking liquid.
Note: A 4 1/2-quart saucepan will require 6 to 7 cups of water. If you use another size saucepan and need to increase the amount of water to cover the eggs, proportionately increase all other ingredients, except eggs.
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