| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Doz eggs | |
| 1/4 | c | Olive oil; (or salad oil) |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| Water to cover | ||
| Outer skins from 6-10 brown onions. |
INSTRUCTIONS
I was searching the net about different things for Purim and I found this site.I found the recipies very unusual and new for me, so I want to share them with you all. http:/home.bc.rogers.wave.ca/sburton/bethamidrash/ "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@ccard.com.br> on Feb 19, 1998
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