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.
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
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