Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. The shells will absorb the color of the liquid and turn brown. The egg white will turn a light beige and acquire a very subtle, but pleasing flavor. It will not taste like either the coffee or onions. The oil will pass through the porous shell of the egg and cause the shell to slide smoothly off when peeled. Shade and intensity of the brown egg color will depend on the quantity of the onion skins and coffee used, the variety of onions, and the length of time that the eggs cook (4-24 hours in the stovetop method) Included here are the crockpot and oven methods as well. Haminados Eggs are often served with Potato Boreks - Borekas Tapukhay Adama Recipe #178162 (Savory pastries)