| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Yeminite | 1 | Servings | |
INGREDIENTS
| 4 | Ajin (preceding recipe) | |
| 5 | Eggs in the shell | |
| Butter or margarine |
INSTRUCTIONS
These recipes were taken from Copeland Marks, Sephardic Cooking: Jachnboon is Sabbath food since it is prepared ahead. 1. Take 4 rolled-up ajin and place them in a well-buttered pan just big enough to contain them. Push 1 egg between each ajin, plus 1 more in the center. 2. Bake at low heat, 250 f., all night, or about 6 to 8 hrs. during the daytime (a modern approach). Remove from the oven and serve at room temp. Posted to rec.food.recipes by [email protected] on 1995, .
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