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CATEGORY CUISINE TAG YIELD
Eggs Jewish 1 Servings

INGREDIENTS

1 Doz eggs
1/4 c Olive oil, or salad oil
1 t Salt
1 t 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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