№073Sephardic Traditions
Huevos Haminados
Sephardic slow-cooked hard-boiled eggs cooked overnight with onion skins and tea leaves, creating a deep brown shell and velvety, creamy yolks.
Ingredients
What you’ll need
- 12 large fresh eggs
- skins of 4 yellow onions
- 2 bags of black tea
- 1 tbsp coffee grounds
- 2 tbsp olive oil
- 1 tsp salt
- water
Method
How it comes together
- 1
Place onion skins, black tea bags, and coffee grounds at the bottom of a large deep pot.
- 2
Carefully arrange the raw eggs on top of the skins.
- 3
Fill pot with cold water to fully submerge the eggs. Drizzle olive oil over the water surface (this slows down water evaporation). Add salt.
- 4
Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer at 180°F to 200°F (82°C to 93°C) for 12 to 18 hours overnight.
Accuracy note
The eggs may instead cook directly in dafina, where meat juices and spices deepen their color. Discard any egg cracked before cooking begins.
Chef’s note
The long cook breaks down the egg white sulfur, making them tender and easily digestible with a rich, nutty flavor.
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