Huevos Haminados (Sephardic Jewish-Style Eggs)
photo by Heidi S.
- Ready In:
- 5hrs 5mins
- Ingredients:
- 8
- Yields:
-
6 eggs
- Serves:
- 3
ingredients
- 6 eggs
- 1⁄8 teaspoon pepper
- 1 teaspoon salt
- 1⁄2 teaspoon ground coffee (optional) or 1/2 teaspoon tea leaves (optional)
- 3 -4 yellow onion skins, the outer layers (the more, the better!)
- 1 -2 garlic clove, chopped (optional)
- 1 teaspoon vegetable oil
- 1 teaspoon vinegar
directions
- Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
- Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.
- After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.
- Drain the eggs, rinse the shells and refrigerate until ready to use.
RECIPE SUBMITTED BY
I am a junior at the University of Illinois @ Urbana Champaign, studying Speech and Hearing Science with a concentration in Audiology.
I grew up in a very small rural town in northern Illinois and attended a residential high school (IMSA) in Aurora. I love soccer, fishing, dissecting stuff, drawing and painting, henna, pyrography, knitting (although I am not very good at it!) cooking and prowling for recipes online, Judaism, reading, rock climbing, and the outdoors. I hope to pursue a doctorate in Audiology (AuD) after undergrad.
I have always loved cooking and trying new foods, and moving into my first apartment has been a wonderful opportunity to do so. However, it has also been quite a transition getting used to actually cooking for myself everyday, without making a huge ordeal. I do believe I am getting better at fixing a meal in a more efficient amount of time :)