We have a very unusual tradition in our old age family in Mexico, namely we prepare on Lag Baomer huevos Haminados, meaning eggs roasted in onion skins for a long time. I have not seen others comply with that practice. Is there a source for it? Should we maintain it?
A. I have heard in the past about such a tradition. I did some research and contacted some friendly old timers and some internet sites and indeed got the following import and meaning for the recipe.
“Making Round circular fruits and foods has been a longstanding Sephardic and also for others tradition for Rosh Hashanah (round foods symbolizing completed cycles) and for Pesaj (for the beitzah on the seder plate).
For many their grandmother taught them how to make them. They claim that: “They're always a favorite at any table ever brought them to”.
I also found some Chabad background as following: “A really easy shortcut I've used is to cook the eggs overnight in a crock-pot. Layer the skins on the bottom of the pot, "nest" the eggs in the skins, cover them in water and put the pot on low for 8-10 hours. The slow cooking really infuses the eggs with a great colour and also a mild nutty flavor.”
I guess it has a great meaning for many. “Buen Mazal”.
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