Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Over the months and years, I intend to document many Sephardic specialties of our region. Recently, I was asked to make 'brown eggs' for a traditional brunch. I'd only made them once before, years ago. Huevos Haminados are hard-boiled eggs made brown by extensive cooking with onion skins and coffee grounds.
I inventory all kinds of onions; yellow, sweet, white, red and Vidalia this time of year. Onion skins are in abundance as are eggs. The recipe is simple; boil an odd number (for halachic reasons) of eggs with onion skins, a little coffee grounds, oil and water to cover. The eggs will turn a beautiful brown and the internal whites will become a light taupe. The Sephardim love them with Greek style yogurt and pastries like bolemas. I can't eat hard-boiled eggs as they are off-the-chart allergens to me. But, I love to make them; the color is just gorgeous!
|Number of servings:||3 - 4|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Put all the ingredients into a pot and cover with foil or a tight lid. Put on the stove top and bring to a boil. Either turn the heat as low as possible and cook overnight or place into an oven at 185' overnight. Once cooked, remove and rinse under cold water. Serve.
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