Huevos Haminados
by ChoppedGinger
I’m visiting my parents for Passover this weekend, with about 12 other relatives. Needless to say, I’ve been recruited to help in the kitchen – not that I mind, but I’ve decided to expand my Passover cooking horizons this year, and branch out by including some traditional Sephardic Jewish Passover recipes as well. These eggs were the first round of culinary exploration.
Eggs are a traditional part of the Passover table, in fact there is one on the seder plate. The roundness of the egg symbolises the circle of life, and the recurring seasons. These eggs, with their greenery imprinted on them, are a perfect symbol of Spring and the renewal of life. And they taste pretty darn good, too.
The recipe I used can be found here. It is traditionally slow cooking dish, to allow preparation before, and cooking during the Shabbat. However, if you would like these to be ready for your seder tonight, simply replace the baking with low heat simmering for as long as desired. I simmered these eggs, and they came out beautifully. I also cut a number of ingredients, and ended up simmering the eggs with just onion skins and peppercorns.
Happy Passover!
Saturday, the eighth day of Passover, and I get up daydreaming of donuts with my morning coffee (NOT!), and the pizza/grinder/Shady Glen cheeseburger choices for dinner this evening. (Though we will clearly not make it to sundown!) I think it’s time that Jews and the almost Jews (non-Jewish spouses) come up with some contemporary questions to ask during Passover:
• Why do we eat only unleavened bread when it clearly causes grouchiness and constipation, and is not suitable for pizza, holding a hamburger, or a Nathan’s hot dog?
• Why are there more pizza, fast food, and donut commercials during Passover?
• Why does “Kosher for Passover” mean high sugar, high fat content, and lots of bad cholesterol? Passover the hardboiled eggs please with a side of statin drug please!
• Why do we serve gefilte fish, where it lies in it’s dripping jelly as almost everyone at the Passover meal avoids it?
Of course, I am totally cool with drinking four glasses of wine. Some traditions are really on the right track. Any holiday that involves relatives, should include alcoholic beverages. But I am not sure how the charoset with apples became traditional since I’m pretty sure that apples don’t grow anywhere in the Middle East. And I think we could use a few more Jewish Weight Loss days in the calendar (Yom Kippur), because one day at a time is completely doable, just like all the other diets I’ve tried to lose weight.
So as an almost Jew with almost 40 years of making and serving traditional (OK, sometimes I color the eggs for old time’s sake) Passover meals to my extended family, I have a few suggestions:
• Chinese food should be kosher for Passover, as my Jewish mother-in-law introduced me to this important staple.
• We should substitute un-yeasted Naan bread for the cardboard they call Matzoh, as Indian families have been making this for centuries and it would successfully hold hot dogs and hamburgers, and be a delicious base for a flatbread pizza! I know my Jewish sister-in-law would be a fan.
• Come on! 8 days without being able to eat lunch with your co-workers without getting matzoh crumbs all over yourself! Really?? What’s breakfast without a nice bialy or bagel? Maybe we could just do the no leavening for dinner?
So who is up for re-sizing/rightsizing/downsizing Passover. We know the corporate world always sells this as good for the bottom line. I know a good Jewish lawyer. Let’s get this done people!
This is totally true! I vote for the re-sizing of Passover!
Amen!
Hi Sariann! This is Tanya (who just interviewed you & Chelsea). Your eggs are how my mother and grandmother would always make Easter eggs in Russia! I made these using the same principle and steps, except instead of onion skin I boiled them in red cabbage. That turned the eggs blue. http://farm1.staticflickr.com/198/449788718_eeb4bf2fe7_z.jpg?zz=1
That’s awesome! I’ll have to try using cabbage next time!