Cover the eggs with water with a handful of onion skins, oil, salt and black pepper (sometimes black tea), bring to a boil and cook in a covered pot over the lowest flame for at least 8 hours.
| # | What to do | How long |
|---|---|---|
| 1 | Arrange the eggs in a single layer in a pot and add the onion skins, olive oil, salt and black pepper | 1 min |
| 2 | Pour in the water to cover the eggs and bring to a boil | 5 min |
| 3 | Turn down the heat to very low, cover and simmer for 6–8 hours | 7 hr |
| 4 | Check now and then and add water as needed so the eggs are always covered | 1 min |
| 5 | Serve the eggs warm, the shells brown and the whites caramel-colored | 1 min |
The full recipe: Haminados Eggs →
