RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Eggs, Sephardic: Huevos Haminados - pareve
8-10 raw eggs in the shell, at room temperature skins of onions from 10-12 onions 2 tablespoon coffee grounds cold water Crockpot method: Set crockpot on lowest temperature. Put everything into the pot and let it cook for a minumum of 12 hours. Oven method: Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put cassrole in oven and allow undisturbed cooking for at least 12 hours. To peel: remove the eggs from the pot with a slotted spoon. Allow them to cook slightly, until they can be handled. Peel. Source: THE SEPHARDIC KITCHEN Rabbi Robert Sternberg danny@neoteric-infobahn.com (Daniel Magill) writes: N.B. These are usually made for shabbat lunch. I make a yemenite dish called jachnun that involves nesting the eggs in a short dough called ajin (this is the same dough used for Melawach). The eggs take on the coffee color not form the liquid but from the cooking process. At least in the case of jachnun there are no onions for them to absorb color from. Shabbat shalom, Danny
