Huevos haminados, eggs cooked slowly through the night, are one of the most recognizable foods of the Sephardic kitchen. But in fact, the uniquely Jewish cooking method long predates its popularity among the Jewish community in Spain. With the Spanish Expulsion of 1492, it spread widely to other Jewish communities while simultaneously remaining a hallmark of Sephardic cuisine.
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To read more, check out my newest article for The Nosher, exploring the history of this type of egg. I start with it’s Talmudic roots before the establishment of the Jewish community in Spain, and move through modern times when it appears in the cuisines of Jews from all over.
On another note, I’ve been drilling down on the book (and have decided to move forward on the Shabbat Stew topic as a stand-alone book), which is why I have not posted anything new on here in a couple of weeks. But I hope to get a new piece out some time next week!