Uova Inhaminade

Long-Cooked Eggs, Trieste Style

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

The recipe for eggs cooked with onion skins is Sephardic in origin. Greek, Turkish, and Italian Jews traditionally serve these at Passover. The name comes from the word hamin, which means “oven.” Traditionally the eggs were placed in a heavy casserole that was then buried in the smoldering ashes of a wood-burning oven for eight to twelve hours. The same results can be achieved by cooking them on top of the stove over very, very low heat. A faint oniony taste infuses the eggs, and the