Pedro de la Cavalleria's Vermilioned Eggs (Huevos Haminados)
Published April 15, 1997
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 cups yellow onion skins
12 large white eggs
½ cup white vinegar
Nutritional analysis per serving
8 grams carbs; 160 milligrams cholesterol; 95 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 64 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In large nonreactive pan, put half the onion skins. Gently place eggs on top, then top with remaining skins. Add vinegar and enough water to cover eggs and skins. Cover pan.
- Step 2
Slowly bring water to a boil. Then, reduce heat to very low. Simmer for an hour.
- Step 3
Remove eggs from pan. Tap each egg lightly with a spoon to form cracks in shell (this helps create spidery brown lines in egg white). Return eggs to water. Simmer for an additional two hours.
- Step 4
Remove eggs from water and allow to cool. Peel shells. Rinse in cold water. Refrigerate until serving.
Private Notes