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Israeli Eggs




Source of Recipe


Tami


List of Ingredients




Israeli Eggs


6 eggs
1 tbsp. vegetable oil
1 tsp. salt
1 tsp. pepper
Handful of dried onion peels
1-2 tbsp. coffee grounds

Recipe




Place eggs in pot or saucepan of water together with plenty of onion skins and coffee. Add the oil. Bring to a boil and allow boiling rapidly for at least five minutes.

Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water.

Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.

Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.