Huevos Haminados (Sephardic Jewish-Style Eggs)

"Popular in Jewish communities throughout the Mediterranean and Middle East, these beautifully marbled rich maroon or brown eggs get their soft texture from the slow cooking process. The addition of onion skins to the liquid are absorbed by the porous shells, which cause the coloration. Huevos Haminados are traditionally served at the Passover Seders of Calcutta, Turkey, Greece, Morocco and Tunisia and others, with slight regional variations. They can also be slowly cooked overnight in a crockpot for Shabbat. The name reflects the eggs' origin in Medieval Spain."
 
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photo by Heidi S. photo by Heidi S.
photo by Heidi S.
photo by Heidi S. photo by Heidi S.
photo by Sephardi Kitchen photo by Sephardi Kitchen
photo by Sephardi Kitchen photo by Sephardi Kitchen
photo by Heidi S. photo by Heidi S.
Ready In:
5hrs 5mins
Ingredients:
8
Yields:
6 eggs
Serves:
3
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ingredients

  • 6 eggs
  • 18 teaspoon pepper
  • 1 teaspoon salt
  • 12 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
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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.

Questions & Replies

  1. How long can these eggs stay in my refrigerator before we use them?
     
  2. I am preparing 36 eggs. Can I slow-cook them by the dozen? Do I double the spices and seasonings per pot?
     
  3. Can you use onion skins that have mold or decay on them??
     
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Reviews

  1. Delicious and beautiful. Looks amazing on the seder plate.
     
    • Review photo by Heidi S.
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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 :)
 
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