Pedro de la Cavalleria's Vermilioned Eggs (Huevos Haminados)

Name: Pedro de la Cavalleria's Vermilioned Eggs (Huevos Haminados)
Total time: 3 h 15 min
Yield: 12 eggs
Cuisine: Spanish
Ingredients: 6 cups yellow onion skins; 12 large white eggs; ½ cup white vinegar

By Andree Brooks

Updated September 18, 2026

Total Time: 3 hours 15 minutes
Rating: (0)
Comments: Read comments

This recipe came to Andree Brooks from Dr. Linda Davidson, a writer on medieval life and an adjunct professor of Spanish at the University of Rhode Island, and her husband, Dr. David M. Gitlitz, a professor of Hispanic studies there and a specialist in crypto-Jewish culture, who recreated the Jewish cuisine of 16th-century Spain. This particular recipe comes from Pedro de la Cavalleria, a finance minister to the King of Aragon until he was caught repeatedly celebrating the Jewish Sabbath with foods identified with Jews of the day.

Featured in: Jewish Recipes Of the Inquisition

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Ingredients

Yield:12 eggs

6 cups yellow onion skins
12 large white eggs
½ cup white vinegar

Ingredient Substitution Guide

Preparation

Step 1
In large nonreactive pan, put half the onion skins. Gently place eggs on top, then top with remaining skins. Add vinegar and enough water to cover eggs and skins. Cover pan.
Step 2
Slowly bring water to a boil. Then, reduce heat to very low. Simmer for an hour.
Step 3
Remove eggs from pan. Tap each egg lightly with a spoon to form cracks in shell (this helps create spidery brown lines in egg white). Return eggs to water. Simmer for an additional two hours.
Step 4
Remove eggs from water and allow to cool. Peel shells. Rinse in cold water. Refrigerate until serving.