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Monday, May 11, 2015

HUEVOS HAMINADOS WITH SHEPHARDI VERMILIONED EGG RECIPE



Nonreactive pot -
material that reacts chemically with other foods

clay, enamel, glass, plastic, or stainless steel
with red onion skins and raw white eggs
Photo by: Lord-Williams
Heb. hamindas, Eng vermilioned eggs. This is a Sephardic dish consisting of boiling eggs in  olive oil, onion skins, and ashes, which gave a vermilion color and onion flavor to the eggs. It is still a favorite of the Sephardis living in Turkey. They are a basic ingredient in davina, see adafina. During the 1490s Inquisition spies reported Jews who converted to Christianity butcontinued to eat these eggs. Subsequently they were tried for being unfaithful converts. [Ency Judiaca. 1971:5:C:490 and Gitlitz. 1999:74-76]


PEDRO DE LA CABALLERIA’S VERMILIONED EGGS AS PER DAVID M. GITLITZ AND LINDA KAY DAVIDSON'S, A DRIZZLE OF HONEY, p 76

Ingredients

Yellow or red onion skins (about 6 cups)
12 white eggs
½ c white vinegar

A Vermilioned Egg Next to an Ordinary Hard Boiled Egg
Photo by: Lord: Williams
Preparation

1.    In a large nonreactive pot, place half the onion skins, then add the eggs and the rest of the onion skins. Pour in vinegar and add water to completely cover. Cover the pot.
2.    Slowly bring the water to a boil over medium heat and the turn the heat very low. Cook over low heat for 1 hours.
3.    Take the eggs out of the pot. With a spatula, gently crack each egg once or twice. This allows the process to penetrate the egg whites. Return the eggs to the water. Continue to cook over very low heat for another 2 hours.
4.    Remove the eggs from the water. Drain. When cool, refrigerate.
5.    Peel the shells and wash off the eggs in cold water just before serving.

NOTE
               We suggest refrigerating the vermilioned eggs no more than 24 hours.


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