Eggs, Sephardic: Huevos Haminados - pareve

Posted by : Karen Selwyn

This year, I'm going to volunteer to supply the eggs for the seder
because I want to experiment with making Huevos Haminados.  The
introduction to the recipe in both Copeland Marks' SEPHARDIC COOKING and
Rabbi Robert Sternberg's THE SEPHARDIC KITCHEN wax rhapsodic about the
creamy texture of the egg.  Sounds like an improvement to me.  Of
course, maroon colored eggs may freak out everyone else at the seder
since the eggs take on the color of the liquid in which they are cooked.
Perhaps compromise is called for and I'll do both regular hard-boiled
eggs and Huevos Haminados.  

Karen Selwyn

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Jewish Eggs (Huevos Haminados)

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.

        Rabbi Robert Sternberg (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,


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