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.
At a glance
- 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
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