Huevos haminados, a Sephardic specialty of the Passover table, is made with eggs long simmered in a low-temperature water bath filled with red onion skins or Turkish coffee grounds for up to twelve hours at 160°F. (Salmonella in eggs are killed at 140°F after one hour.) I do this in a slow-cooker. The eggshells emerge in beautiful maroon to purple hues while the yolks and whites attain a unique flavor.
Serve with salt and ground cumin along with a salad, or with long cooked fava beans.
6 large very fresh AA eggs
3handfuls of dried red onion skins
2tablespoonsextra virgin olive oil
Place the eggs, onion skins, olive oil, and salt and 1teaspoon ground cumin in an electric slow-cooker. Add water to cover and set on low heat. Monitor the temperature of the water with a thermometer. When it reaches 160°F, remove the cover and continue cooking the eggs for up to 12 hours. (Lengthy cooking changes the color of the whites to beige while the yolks turn firm but creamy.)