Huevos Haminados (Sephardic Jewish-Style Eggs)

1. 1

   Place all ingredients into a pot or crock pot, and cover well with lukewarm water.

2. 2

   Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.

3. 3

   After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.

4. 4

   Drain the eggs, rinse the shells and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.