Huevos Haminados or Baked Eggs Jewish Style
Recipe adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan
These creamy, caramel-colored eggs can be served at your seder, for Shabbat, or any time as a first course chopped with sautéed onions.
Ingredients
- Sand
- Large eggs
Directions
Preheat your oven to 200 degrees. In a heavy Dutch oven, layer sand (can be purchased at a garden store) with whole eggs. Use as many eggs as you would like but make sure that they do not touch. Totally cover the eggs with the sand. Close the Dutch oven and bake overnight.
April 12th, 2012 at 2:52 pm
One time I tried to cook eggs in the oven at 325f, and I inadvertently left them in for too long. The shell proved very difficult to remove. If the shell difficult to remove from these eggs that are cooked overnight?
April 12th, 2012 at 2:52 pm
One time I tried to cook eggs in the oven at 325f, and I inadvertently left them in for too long. The shell proved very difficult to remove. Is the shell difficult to remove from these eggs that are cooked overnight?
April 17th, 2012 at 9:31 am
Hi Rich,
Thanks for your interest. I went straight to Joan Nathan who says you shouldn't have a problem if you soak them in very cold water for about 15 minutes to half an hour when you take them out of the oven. She uses ice water. I also would add that probably 8 to 10 hours would constitute "overnight" so you wouldn't want them to go too much longer. Let us know how your huevos haninados turn out!