Recipe - Huevos Haminados (Hard-Boiled Eggs Sepharadic Style)

1 Doz eggs
One fourth cup Olive oil; (or salad oil)
1 teaspoon Salt
1 teaspoon Pepper
Water to cover
Outer skins from 610 brown
onions.

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"Huevos Haminados" are served more frequently than any other kind of
eggs.Usually, they are served warm, easily reheated by bringing to a boil,
preferably in flavored water, for three minutes.

Place water, onionskins, oil, salt and pepper in a 46 quart pan. Add eggs,
carefully so as not to crack the shells. Bring to a boil, cover and cook
over low heat for approximately one hour. Place pan in 225oF oven for three
or four more hours or overnight. The lonf slow cookong produces a superb
color, texture and flavor.

Posted to JEWISHFOOD digest by wajnberg wajnberg@ccard.com.br on Feb 19,
1998