RFCJ RECIPE ARCHIVE
Posted by : Eggs: Sephardic Brown Eggs - pareve
Sephardic Passover brown eggs Author: Mrrn13@aol.com Date: Sun, 28 Mar 1999 13:25:19 CST This is a tradition I learned from my in-laws. The Sephardics eat these during the Seder, just before the meal. lots of eggs lemon slices Ouzo (optional) salt and pepper to taste Boil the eggs in water for 4-6 hours. Watch them carefully, as you will need to add water often. Boiling the eggs for so long causes the white of the egg to turn a light brown color, and the yolk to turn almost green. It also causes your windows to steam up, but, hey, you're doing so much cooking for Passover that it doesn't make any difference! The eggs have a very distinctive flavor. Cool the eggs in the refrigerator before eating. Now, there is a process to eating them: 1. Peel your egg and slice it in half lengthwise, then place it so the cut sides are facing up. 2. Sprinkle it with salt and pepper to taste. 3. Squirt a little lemon juice on. 4. Drink a shot of Ouzo, then eat the egg.
