Kate's Recipe Book

April 22, 2010

Huevos Haminados

Filed under: Side dish — Kate @ 12:03 pm

I followed a recipe found at thekitchn.com which goes like this:

Huevos Haminados

Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar
4 tablespoons olive or vegetable oil
1 dozen eggs

I’ve altered the instructions to reflect the way I did things.  I used the onion skins from one bag of onions I’d saved up (washed any suspect parts).

“Fill a large soup pot with the skins, cover with water, and bring it to a boil. Add the peppercorns, salt, and white vinegar [I used cider vinegar]. Turn down the heat to a simmer.  Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color – about an hour.”

It says you can cook them longer, so I did — they had quite a strong taste. I think they simmered for a good 3-4 hours.  The website also gives instructions on decoration with pantyhose and parsley which I didn’t do… only because I don’t have any pantyhose.

Check out a picture.

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