| 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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