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Huevos haminados
Huevos haminados (ביצים חמינדוס): Sephardic eggs cooked overnight with onion skins and coffee
Sephardic families of Turkish and Greek origin in Jerusalem's Nachlaot and in Bat Yam tuck eggs into the Shabbat hamin or simmer them alone overnight, and by morning the shells are mahogany and the whites a pale coffee colour. The long, gentle heat turns the yolks creamy and the whites soft and faintly savoury, with none of the sulphur smell of a fast boiled egg. Serve them with bourekas, cucumber salad and grated tomato on Shabbat morning or at a Passover seder. The mistake is letting the pot boil hard, which cracks the shells and makes the whites rubbery. Chef's tip: a tight lid and the lowest oven setting are all you need; top up the water at bedtime so the eggs never go dry.
- Total time
- 610 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 12 eggsat room temperature
- 8 brown onion skinspapery outer skins of about 8 onions
- 2 tbsp ground coffee
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 8 ¼ cups water
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Method
0/5 doneStep 1: Heat the oven to 200°F. Lay half of 4 brown onion skins in a heavy ovenproof pot, put in 12 eggs in one layer and cover with the rest of 4 brown onion skins.
Step 2: Add 2 tbsp ground coffee, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper and enough of 8 ¼ cups water to cover the eggs by 3 cm.
Step 3: Bring slowly to a bare simmer on the hob over a medium-low heat, about 15 minutes.
15 minStep 4: Cover tightly and move to the oven for 8–10 hours, checking the water level before bed. The eggs are ready when the shells are deep brown.
600 minStep 5: Lift out, rinse and serve warm or at room temperature, peeled at the table.
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 6 g
- Carbs
- 1 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huevos haminados take?
- About 610 minutes in total: 10 minutes to prepare and 600 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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