Haminados
Huevos haminados
"Overnight eggs" slow-braised until the shells and whites turn a deep chestnut color and the yolks become creamy. This is a classic Sephardic Shabbat preparation, designed to cook slowly before or through Shabbat.
Ingredients
- •8 large eggs
- •2 large yellow onion skins, rinsed
- •1 tablespoon coffee grounds
- •2 tablespoons olive oil
- •1 teaspoon salt
- •Water to cover
Instructions
- 1
Place the eggs in a heavy pot in a single layer.
- 2
Add the onion skins, coffee grounds, salt, and olive oil around the eggs.
- 3
Pour in enough water to cover the eggs by about 1 inch.
- 4
Bring the pot just to a gentle simmer, then reduce the heat to very low.
- 5
Cover and cook for 6 to 8 hours, adding a little hot water if needed to keep the eggs submerged.
- 6
Remove the eggs from the pot and let them cool slightly.
- 7
Peel carefully; the whites should be beige to chestnut in color and the yolks creamy.
- 8
Serve warm or at room temperature for Shabbat breakfast or alongside other Sabbath dishes.
Kosher notes
Pareve and Shabbat-friendly when prepared before Shabbat. Use a blech, warming tray, or approved low-heat method if held overnight according to your practice.
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