Huevos Haminados Sephardic Jewish Style Eggs Recipes

Steps:

• Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
• Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.
• After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.
• Drain the eggs, rinse the shells and refrigerate until ready to use.

Steps:

• 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.
• 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.
• 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.