Making Huevos Haminados- Slow Cooked Eggs is simple and easy. The slow cooking results in a creamy and delicious egg. The tradition of adding dried onion skins, oil, and even coffee grounds can be traced to Sephardic Jewish and Eastern European cooking. Learn more about the history of this egg recipe here. I am excited to share with you how to make Huevos Haminados.
What is the Difference Between Hardboiled and Haminados Eggs?
Unlike a hardboiled egg that is cooked for 6-8 minutes to result in solid egg yolk, haminados are cooked on low for 6-8 hours with onion skins and oil. The result is a deeply red-dyed eggshell and an infused egg white and yolk. The long cooking time produces a nutty and buttery flavor that is unique and pleasing.
What is Needed to Make Huevos Haminados- Slow Cooked Eggs?
Making huevos Haminados is simple and easy. The trickiest part is finding 6-8 hours to simmer the eggs. Many people do the longer cooking overnight. In addition to time, you will need 6-12 uncooked eggs. Plus, at least 3 large handfuls of dried yellow onion skins or the equivalent to what will loosely fit into a large freezer bag. Usually, the skins of 10-15 onions work best.
You will also need olive oil, a large stockpot, water, and coffee grounds or black tea leaves, which are optional.
How to Make Huevos Haminados- Slow Cooked Eggs
Start by placing the eggs into the large stockpot. Then, fill the pot 2/3 the way full of cool water.
Add the olive oil to the pot so it flows over the top of the eggs.
Next, add the onion skins to the top of the pot. Set the pot on the stove and bring the water and the contents to a boil. Allow the pot to boil for just a few minutes before turning your stove down to simmer.
Allow the pot to simmer for 6-8 hours. You can pause halfway through the cooking time to remove each egg and gently crack the shells by rolling them gently on the countertop before returning them to the pot. The cracking will allow the flavors and colors of the water to infuse even more deeply into the egg.
After the eggs have been cooked for 6-8n hours, remove the eggs from the pot and allow them to cool. The eggs can be eaten right away or stored in the refrigerator for up to two weeks. Enjoy the eggs as they are or use them in egg salad or slice them on top of your salad.
Have you ever made slow-cooked eggs? If you’re like us, springtime is when the hens are producing the most. Making a recipe like huevos haminados adds the desired diversity to our egg diet. I would love to hear how your huevos haminados turn out!
- 6-12 fresh eggs
- 3 handfuls of yellow onion skins
- 1/4 cup olive oil
- enough water to full submerge and cover the eggs
- Place the eggs in the stockpot and fill the pot 2/3 full of cool water.
- Pour the olive oil into the pot so it disperses over the eggs.
- Add the onion skins so they float and are slightly submerged on top of the eggs.
- Bring the water and eggs to a boil and allow them to boil for 30-60 seconds. Then, turn the stove down to simmer.
- Simmer for 6-8 hours.
- Optional: Halfway through the cooking time, remove the eggs one at a time from the pot and roll them on the countertop to light crack the eggshell. The cracks will allow for a deeper infusion of the color and flavor to the inside of the egg.
- After the full cook time, remove the eggs from the pot and discard the onion skins. Allow the eggs to cool. Enjoy as a hardboiled egg or add to other recipes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 202mgSodium: 78mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g