Wednesday, July 21, 2010
I love being introduced to recipes from other countries and cultures. Eric surprised me with this recipe after coming back from a weekend with his family. He had remembered eating these hard boiled eggs, as a child, and asked his Aunt for her recipe, one that comes from a branch of the family that lived in Baghdad.
For the Sephardic Jews of Spain, such foods are called haminado, based on the word hamin or oven. (Huevos, Spanish for eggs). Each recipe varies from family to family, here coffee is added , according to his Aunt's recipe.
Since observant Jews refrain from doing work on the Shabbat , they employ techniques for slow-cooked foods that can be started Friday afternoon, and still be hot on their table. We started cooking this dish last evening and finally turned off the stove this morning. When peeled, the eggs have a wonderful smoky -coffee flavor with a hint of onion.
Onion skins, as many as you can get your hands on, 6 cups, this will give you the desired coloring
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of coffee
4 tablespoons olive oil
1 dozen eggs, Farm fresh is best!
Fill a large soup pot with onion skins, that have been washed, cover with water, and bring it to a boil. The color of the water will change to medium brown. Then add the peppercorns, salt, and coffee. Turn down the heat to a simmer.
Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color, we left on simmer overnight, this creates a crackling color effect and makes the eggs richer in flavor.The longer you simmer, the darker the eggs .