HUEVOS HAMINADOS

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Oven eggs

 

Huevos haminados, or oven eggs, are found on the table of both

Sephardic and Romianote Jews in Greece. They are always included in

the Sabbath celebrations, and appear on other holidays as well. They

are usually made in large quantities and served throughout the weeks

in salads and garnishes. In a way they resemble to Chinese tea eggs.

 

Eggs, as many as you wish for Sabbath and during the week to come

The outer skins of red or brown onions (saved during the previous

week)

1 tbsp red or white vinegar

3 tablespoons olive oil

Used tealeaves or coffee grounds to colour the eggs darker (optional)

 

Have the eggs at room temperature. Put them in a deep pot with a

tight-fitting lid. Add the onion skins (and tea leaves or coffee

grounds) and enough water to cover the eggs well. Add the vinegar and

olive oil and bring to a low boil. Lower the heat, cover tightly, and

simmer for 5-6 hours, checking the water occasionally. Remove the

eggs and immediately immerse them in cold running water. When cool,

remove and polish them lightly with a soft cloth. They are either

served in a large bowl or reheated placed under the bulgur of the

Hamin (see recipe) in the oven.

 

Actually the ladino word " hamin " indicates the word oven, thus

haminados were eggs made in the oven. In some communities (for

example in Ioannina), eggs are still made the traditional way. When

the ashes are raked out after baking and preparing the Hamin, the

eggs are pushed deep into them, and hot embers are piled on top. The

eggs are left overnight and by the next morning, they are dark brown

and well roasted