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Our house was a family home. Of course, with the many brothers my father had, we organized big dinners on the holidays. It was a custom at those dinners to have ‘uevos enchaminados,’ eggs cooked in the oven. We put them in the oven all night, as today we do with a casserole.
We cover the bottom of the casserole with dry onion leaves, tea, coffee, pepper and salt and then we put a layer of eggs and then again onions etc. and again add some olive oil and we let them boil for six or seven hours.
These eggs come out brown on the outside, and brownish like marble inside and have a special taste. These eggs were normally prepared on the high holidays such as Pesach, Rosh Hashanah, but even on ordinary days, as to some they are irresistible.
Another custom we had on Pesach and Rosh Hashanah was to exchange visits. My father would visit all the family and all the relatives would visit us with their children and we exchanged eggs. We would visit the other homes and return with eggs in our pockets. This was the custom.
We cover the bottom of the casserole with dry onion leaves, tea, coffee, pepper and salt and then we put a layer of eggs and then again onions etc. and again add some olive oil and we let them boil for six or seven hours.
These eggs come out brown on the outside, and brownish like marble inside and have a special taste. These eggs were normally prepared on the high holidays such as Pesach, Rosh Hashanah, but even on ordinary days, as to some they are irresistible.
Another custom we had on Pesach and Rosh Hashanah was to exchange visits. My father would visit all the family and all the relatives would visit us with their children and we exchanged eggs. We would visit the other homes and return with eggs in our pockets. This was the custom.
Period
Interview
Yvonne Capuano-Molho