Ancient Egg-Cooking Method?
I am intrigued by this and wonder if anyone on CH has personal experience with it, maybe from family or from residence abroad. In "A Book of Middle Eastern Food" Claudia Rosen tells how to make Hamine Eggs by cooking eggs in the shell (with onion skins in the water for color) gently for 6 hours or overnight. "This lengthy cooking produces deliciously creamy eggs, the yolks very creamy, the flavor exciting and delicate, the whites colored golden by the onion skins...". She adds that the method can be modernized by cooking in a pressure cooker for 90 minutes. This seems to go against everything we believe about egg cooking---I would have thought that cooking an egg for six hours would result in a golf ball. Can anyone comment from experience?
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Although I have eaten eggs cooked this way many times, I have never cooked them myself.
However, you might want to try posting on the Kosher board. Due to laws forbidding cooking on the Sabbath, traditionally Jews prepare hamin (AKA cholent), a hearty stew, on Friday afternoon. It is then left to simmer overnight until lunchtime on Saturday.
Some people have the custom to put unpeeled (washed, obviously!) eggs in the hamin, so they cook overnight and absorb some of the stew's flavor.
In fact, I have a neighbor of Persian Jewish origin who does this. I can ask him for tips next time I see him.
Here is a great photo: http://en.wikipedia.org/wiki/Cholent
I have done this many times with great success, although never with a pressure cooker. I use lots of onion skins and some salt. A Persian friend suggested that one can add any leftover chicken parts such as skin, backs, bones for added flavor. The water has to be at a simmer. If the eggs cook too gently--as I know from experience--you don't get the desired result.
When I googled this topicI found someone making Hamine Eggs in the slow cooker (makes sense) so the method is being used in the real world.