Eggs

Eggs

By
Paola Gavin
Contains
12 recipes
Published by
Quadrille Publishing
ISBN
9781787130425
Photographer
Mowie Kay

‘Love and eggs are best when they are fresh’ YIDDISH PROVERB

As a symbol of fertility and eternity since Biblical times, eggs have always been significant in Jewish culture and tradition. In the past, eggs – especially raw eggs with double yolks – were often given to young brides to increase their fertility and protect them from evil. Eggs are also traditionally prepared after funerals, since they are a symbol of death and mourning, as well as the continuance of life.

The egg is one of the most versatile foods. Not only is it a complete food in itself, but it can be boiled, baked, fried, poached, scrambled or made into omelettes. Sephardic Jews have a unique way of preparing eggs for the Sabbath called huevos haminados, or hamine eggs. Whole eggs are simmered very slowly overnight with a little oil and some onion skins until their shells turn dark brown – sometimes coffee grounds are added to enhance the colour. Originally, they were baked in an oven, covered with embers, which explains the literal translation of their name: ‘oven eggs’.

Featured Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again