12 Raw eggs in shells
Water
Skins from several onions
1/4 c Oil, approximately
Put the eggs in one layer of a large pot, and cover them with several
inches of cool water. If desired, add the onion skins to the water to
tint the shells brown and subtly flavor the eggs. (Onion skins are
not necessary to tint the egg albumen brown. This happens because of
the long cooking.)
Pour the oil on top of the water; it helps keep the water from
evaporating during the extended cooking process. Slowly bring the
water to a boil over medium-high heat; then cover the pot tightly and
lower the heat so the eggs simmer very gently. Simmer them on top of
the stove, or place the pot in a 225 F oven, and cook for at least 8
hours or overnight.
Serve the eggs warm, at room temperature, or chilled. They may be
reheated by boiling them for 3-5 minutes.
AUTHOR'S NOTE: These special hard-cooked eggs are a must at just
about all Sephardic holiday celebrations and other functions,
including funerals and the Sahbbat dairy brunch known as Desayuno.
The eggs are simmered on the stove or in the oven for at least 8
hours, which turns the albumen brown, darkens the yolk slightly, and
gives the entire egg a creamy texture and deliciously rich, lemon
flavor. Sometimes, the eggs are cooked with onion skins, so that the
shells take on a warm, brown hue.
During Pesach, huevos haminados are on most Sphardic Seder tables.
Before eating them, some families use the unshelled eggs for a
friendly competition. Each Seder guest taps his or her egg against
those of the other participants, until only one egg with an uncracked
shell remains -- and the owner is declared "the winner". The eggs
are then served with Bimuelos De Massa, as the first course of dinner.
Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author
Typed in MM format by Linda Fields, Cyberealm BBS.
U/L to NCE by Burt Ford 1/97.
