| 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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