| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cyberealm, Kooknet, Jewish |
12 |
Servings |
INGREDIENTS
|
|
About 12 raw eggs in shells |
|
|
Water |
|
|
Skins from several onions |
| 1/4 |
c |
Oil, approximately |
INSTRUCTIONS
Put the eggs in one layer of a large pot, and cover them with several
inches of cool water. If desired, add the onion skins to the water to tint
the shells brown and subtly flavor the eggs. (Onion skins are not necessary
to tint the egg albumen brown. This happens because of the long cooking.)
Pour the oil on top of the water; it helps keep the water from evaporating
during the extended cooking process. Slowly bring the water to a boil over
medium-high heat; then cover the pot tightly and lower the heat so the eggs
simmer very gently. Simmer them on top of the stove, or place the pot in a
225F oven, and cook for at least 8 hours or overnight. Serve the eggs warm,
at room temperature, or chilled. They may be reheated by boiling them for
3-5 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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