Making Haminados Eggs

Name: Making Haminados Eggs
Ingredients: Place 12 whole eggs in a pan and add 5 ml/1 tsp each of salt and pepper. Drop in the brown outer skins from 8–10 onions, pour over water to cover and 90 ml/6 tbsp olive oil.; Bring to the boil, then lower the heat to very low and cook for 6 hours, adding more water as needed. Shell and serve.

Preparation info

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Cooking the eggs with onion skins colours the egg shells but does not impart any flavour to the egg inside.

Method

Place 12 whole eggs in a pan and add 5 ml/1 tsp each of