Huevos haminados (hard-boiled eggs, sepharadic style)

Yield: 1 Servings

Measure Ingredient
1 Doz eggs
¼ cup Olive oil; (or salad oil)
1 teaspoon Salt
1 teaspoon Pepper
Water to cover
Outer skins from 6-10 brown onions.

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"Huevos Haminados" are served more frequently than any other kind of eggs.Usually, they are served warm, easily reheated by bringing to a boil, preferably in flavored water, for three minutes.

Place water, onionskins, oil, salt and pepper in a 4-6 quart pan. Add eggs, carefully so as not to crack the shells. Bring to a boil, cover and cook over low heat for approximately one hour. Place pan in 225oF oven for three or four more hours or overnight. The lonf slow cookong produces a superb color, texture and flavor.

Posted to JEWISH-FOOD digest by wajnberg <wajnberg@...> on Feb 19, 1998

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