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I only make such haminaddos eggs when baking something overnight (e.g. hammin/tchoulent, jachnon, kubannah). I never had a bitter one. But I also never pressure cooked one.
I'm OK with them, not a big fan - I'm in soft egg camp, I'll never boil one for more than 10 minutes otherwise.
If you need a way to use them try liver flavored eggplant salad (recipe for example). It was quite popular in Israel back when real liver was a luxary.
I only make such haminaddos eggs when baking something overnight (e.g. hammin/tchoulent, jachnon, kubannah). I never had a bitter one. But I also never pressure cooked one.
I'm OK with them, not a big fan - I'm in soft egg camp, I'll never boil one for more than 10 minutes (not even four salads).
If you need a way to use them try liver flavored eggplant salad (recipe for example). It was quite popular in Israel back when real liver was a luxary.
By cteavin,
