Dish of Onion Skin Eggs
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Onion Skin Eggs


Sephardic   -   Huevos Haminados
Makes:
Effort:
Sched:
DoAhead:  		 8
**
7 hrs
Yes		 These eggs have been a part of Sephardic cuisine for hundreds of years. Called "Haminados" meaning "baked" they were originally simmered overnight in the ashes from the bakery ovens.

8
4
1/4
or
1-1/2
1/4
1
ar

c
c

c
c
T

Eggs
Onion Skins
Tea Leaves

Coffee Grounds
Olive Oil
Wine Vinegar, red  
Water

Today, lacking hot ashes, these eggs are simmered very slowly on the stove top, or in a slow cooker. Despite the shells, color and flavor penetrate through into the yolk. For some alternate names see Note-2.

Do-Ahead:   -   (weeks)
  1. Collect a bag of dried Onion Skins over a week or three of cooking. Exact amount is not important, just that there are a lot of them.
Make:   -   (7 hrs - 30 min work)
  1. Fill a roomy saucepan (or Slow Cooker, see Note-1) half way with cold Water.
  2. Pierce EGGS and scald them 30 seconds in rapidly boiling water (makes peeling much easier). Place them, immediately and carefully, in the cold water. I scald the eggs 2 or 3 at a time, handling them with an Egg Spoon.
  3. Heap the Onion Skins on top, along with either Tea Leaves or Coffee Grounds as desired. Add Olive Oil and Vinegar, then add cold Water to cover well.
  4. Bring Eggs to a boil over high heat, then turn to very low, a bare simmer, for about 6 hours, adding boiling water if needed.
  5. One at a time, cool Eggs under cold water just sufficiently to handle them. tap on a hard surface, then massage the shells gently, just enough to crack the shell. Peel them. If you want them nice and round, continue to cool floating in cold water.
  6. These Eggs are usually served at the Sabbath meal, for Passover, or may be included as a garnish in salads and the like.
NOTES:

  1. Slow Cooker

      You can do this recipe in a slow cooker instead of a sauce pan. Start on high, then turning to low when it begins to bubble. You should add an extra hour because the slow cooker will take a long time to come up hot.

  2. Names:

      Italian Jews call these "Turkish Eggs". Greek Jews call them "Salonika Eggs" (Selanlik yamurta) or "Jewish Eggs" (Yahudi yamurta).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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