Title: Huevos Haminados (Jewish Eggs)
Categories: Jewish Israel Greek Cheese
Yield: 1 Servings

6		Raw eggs in shell, at room temp
1	ts	Salt
1/8	ts	Pepper
1/2	ts	Tea leaves
1/2	ts	Coffee grounds
3		To 4 onion skins, for color
1	ts	Corn oil
1	ts	Vinegar water

I can only refer to haminados as Jewish eggs since no other culture I know of prepares them this way. I have eaten them in Calcutta among the Baghdadis, in Izmir and Istanbul, Turkey, Greece, Tunsia, and Morocco. The eggs in their shells are serve in Turkey at Passover Seders as well as on other days. In Calcutta, they are roasted overnight with chicken and so their are know as Sabbath eggs.

Eggshells are porous and absorb flavors of medium in which they are cooked. The longer one cooks them at very low heat softer they become instead of reverse. In this Greek recipe from Salonika the outer shells become dyed to a rich maroon color and inner egg white also takes on some of color. They can be served w/salads, eaten out of hand w/drinks, or connected w/a ritual as they are on Passover.

1. Put everything into a pan and cover eggs well w/water. Bring to a boil, cover pan, reduce heat to low, and cook for at least 5 hrs, preferably 6. Add water now and then as it evaporates. Then drain, rinse shells, and refrigerate. Remove shells and serve when wanted.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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