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My other tried-and-true is to make hard-boiled eggs as "Hamindas" which are roasted in onion skins, Sephardi style. They are indescribably delicious compared to plain hardboiled eggs.
6 eggs
3 T oil
skins of 12 onions
1/8 tsp pepper
Hardboil eggs.
Crack shells and roll a bit so that some pieces of the shell fall off, while most of the shell stays on the egg in a crackle-pattern.
Place all ingredients in a saucepan, adding water to cover.
Cover saucepan and simmer on very low heat for 8 hours, adding more water if necessary.
Optional: serve with lemon slices.
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