Huevos haminados, braised hard-boiled eggs, are one of the most ancient and characteristic foods in the medieval Judeo-Spanish culinary repertoire. As observant Jews refrained from cooking on the Sabbath in Spain during the Middle Ages, eggs were slow-cooked on Friday afternoon to be offered at the Saturday brunch. In a typical kitchen of the Sephardic Jews of Spain, discarded red and brown onion skins are always saved and stored ready to make these beautiful eggs. Although the recipe is straightforward, the result is quite spectacular. Eggs are slowly braised on the stovetop in a pot on a bed of onion skins, in a water, oil, vinegar, salt, pepper and ground coffee bath. This centuries old technique imparts a unique nutty flavor and warm color to the cooked eggs. The porous eggshells become tinged with distinctive rich shades of golden brown, russet and maroon. As the shells crack when simmering, the egg whites can become marbled with patterns in similar colors, encasing creamy yolks. The Sephardim of Rhodes Island serve huevos haminados alongside the iconic bourekas and other savory pies, fritters and gratins and feature at the Sabbath brunch and during Passover. Try this ancestral technique for an usual and unique addition to your brunch table! Semanada Buena para todos keridos.
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