Recipes

Israeli Eggs

Haminados eggs are simply hard-boiled eggs that are then baked. Although it requires some prep time, these eggs are all they’re cracked up to be. Enjoy them on the side or in a dish.
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Course Appetizer, Breakfast
Cuisine International Dishes, Mediterranean

Servings 3 servings
Calories 571.78 kcal

Ingredients

  

  • 6 eggs
  • 1 tablespoon(s) vegetable oil
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) pepper
  • 1 handful(s) dried onion peels
  • 2 tablespoon(s) coffee grounds

Instructions

 

  • Place eggs in pot or saucepan of water together with plenty of onionskins and coffee.
  • Add the oil.
  • Bring to a boil and allow boiling rapidly for at least five minutes.
  • 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.
  • 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.
  • 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.
  • Ready in 12 hours.

Nutrition

Calories: 571.78kcalCarbohydrates: 9.35gProtein: 36.9gFat: 45.84gSaturated Fat: 11.79gCholesterol: 1170mgSodium: 2756.06mgFiber: 0.73gSugar: 0.02g

Keyword Eggs
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