Pedro de la Cavalleria's Vermilioned Eggs (Huevos Haminados)
- Total Time
- 3 hours 15 minutes
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Ingredients
- 6cups yellow onion skins
- 12large white eggs
- ½cup white vinegar
Nutritional analysis per serving (12 servings)
105 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 74 milligrams sodium
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.
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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.
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