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| Huevos Haminados Oven eggs Huevos haminados, or oven eggs, are found on the table of both Sephardic and Romianote Jews in Greece. They are always included in the Sabbath celebrations, and appear on other holidays as well. They are usually made in large quantities and served throughout the weeks in salads and garnishes. In a way they resemble to Chinese tea eggs. Eggs, as many as you wish for Sabbath and during the week to come The outer skins of red or brown onions (saved during the previous week) 1 tbsp red or white vinegar 3 tablespoons olive oil Used tealeaves or coffee grounds to colour the eggs darker (optional) Have the eggs at room temperature. Put them in a deep pot with a tight-fitting lid. Add the onion skins (and tea leaves or coffee grounds) and enough water to cover the eggs well. Add the vinegar and olive oil and bring to a low boil. Lower the heat, cover tightly, and simmer for 5-6 hours, checking the water occasionally. Remove the eggs and immediately immerse them in cold running water. When cool, remove and polish them lightly with a soft cloth. They are either served in a large bowl or reheated placed under the bulgur of the Hamin in the oven. Actually the ladino word "hamin" indicates the word oven, thus haminados were eggs made in the oven. When the ashes are raked out after baking and preparing the Hamin, the eggs are pushed deep into them, and hot embers are piled on top. The eggs are left overnight and by the next morning, they are dark brown and well roasted. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |