Title: Huevos Haminados
Categories: Jewish
Yield: 12 Servings

		About 12 raw eggs in shells
		Water
		Skins from several onions
1/4	c	Oil, approximately

Put the eggs in one layer of a large pot, and cover them with several inches of cool water. If desired, add the onion skins to the water to tint the shells brown and subtly flavor the eggs. (Onion skins are not necessary to tint the egg albumen brown. This happens because of the long cooking.)

Pour the oil on top of the water; it helps keep the water from evaporating during the extended cooking process. Slowly bring the water to a boil over medium-high heat; then cover the pot tightly and lower the heat so the eggs simmer very gently. Simmer them on top of the stove, or place the pot in a 225F oven, and cook for at least 8 hours or overnight.

Serve the eggs warm, at room temperature, or chilled. They may be reheated by boiling them for 3-5 minutes.

AUTHOR'S NOTE: These special hard-cooked eggs are a must at just about all Sephardic holiday celebrations and other functions, including funerals and the Sahbbat dairy brunch known as Desayuno.

The eggs are simmered on the stove or in the oven for at least 8 hours, which turns the albumen brown, darkens the yolk slightly, and gives the entire egg a creamy texture and deliciously rich, lemon flavor. Sometimes, the eggs are cooked with onion skins, so that the shells take on a warm, brown hue.

During Pesach, huevos haminados are on most Sphardic Seder tables. Before eating them, some familys use the unshelled eggs for a friendly competition. Each Seder guest taps his or her egg against those of the other participants, until only one egg with an uncracked shell remains -- and the owner is declared " the winner". The eggs are then served with Bimuelos De Massa, as the first course of dinner.

Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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