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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.
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Huevos Haminados, Sephardic Brown Eggs

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!



Kosher Status: Parve
Number of servings: 3 - 4
Main Ingredient(s): Eggs
Preparation Time: 00:10
Cooking Time: 05:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 7 eggs
  • cold water to cover by about an inch
  • outer skins of a few onions
  • 1 tablespoon of oil
  • 1 tablespoon of instant or regular coffee grounds

 



Steps:

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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Comments:

Isabelle: In my family, we use tea leaves as well.
Leah: Good to know; where are you from?


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