Arrange the eggs in a single layer in a pot and add the onion skins, coffee, olive oil and salt.
Pot
2
Pour in the water to cover the eggs and bring to a boil.
Stove
3
Turn down the heat to very low, cover and simmer for 6–8 hours.
⚙ SimmeringStoveLid
💡The heat should be so low the water barely moves: at a real boil the eggs crack and the whites turn rubbery.
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Check now and then and add water as needed so the eggs are always covered.
5
Let the eggs cool and serve with bread: the shell is brown and the white is caramel-colored.
173calories
13 gprotein
1 gcarbs
13 gfat
● protein 30%● carbs 2%● fat 68%
Per serving (358 g), of 4 servings
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Coffee: measured in tbsp in this recipe: 1 tbsp = 15 g · 9 kcal per 100 g · More about Coffee →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
