Katherine B.
- 11:16 am PDT - Nov 16, 1998 - #
88
I wanna be consequence-free
I made those coffee eggs this weekend. Their flavor is subtle, but a little stronger if you crackle the eggs midway through cooking. They do have a kick, too. I ate one last night and then had trouble falling asleep (oh, the joy of caffeine-induced tossing and turning in the uncontrollable roil of wakeful thoughts).
After doing a little research, I found these eggs and their variations are called Huevos Haminados, which is not Spanish but Ladino, a Jewish-Spanish dialect. Huevos, of course, means eggs, and Hamin (derived from a Hebrew word) referred to a low-temperature oven in which food could be kept warm all night.
I think you could make these eggs in a crockpot with more peace of mind than leaving the oven on all night. Next I'll do some Chinese tea eggs. These are salty, so nice for picnics and lunches without having to take along extra salt.
Chinese
Tea Eggs
8 tea bags OR
3 tb Loose black tea leaves
Combine tea bags,
water and soy sauce in medium saucepan, add eggs. Bring to full boil over high
heat. Remove from heat; cover tightly and let stand 20 minutes. Remove eggs,
RESERVING liquid.
Place eggs under
cold running water until cool enough to handle. GENTLY tap each eggshell with
back of metal spoon until eggs are covered with fine crakes (do not peel eggs).
3 c water
1/2 c soy sauce
8 eggs, room temperature
Return eggs to
reserved liquid. Bring to boil; reduce heat, cover and simmer 25 minutes. Drain
off liquid and refrigerate eggs until chilled (about one hour). Peel carefully
before serving.
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