[Sca-cooks] Onion Juice???

[Elaine Koogler]

Thanks to everyone for solutions...I tried the business of forcing it
through the sieve, but that would take a VERY long time and lots of energy.
Using a cheese cloth might work better.  The thing is...I REMEMBER seeing
onion juice in stores years ago...and I even found a reference to McCormicks
onion juice online...but couldn't find a store that sold it!

The recipe is:

6 eggs
2 1/2 teaspoons cilantro, crushed
4 teaspoons onion juice
5/8 teaspoon pepper
3/4 teaspoon coriander, ground
3 teaspoons soy sauce
3 teaspoons sesame oil
salt

1.    Boil eggs whole in hot water.

2.    Put them in cold water until cool.

3.    Shell, then split them in half with a thread.

4.    Remove the yolks, and set yolks and whites aside.

5.    Puree cilantro. (I used a cilantro paste in a tube that I
found...worked really well.)

6.    Mix cilantro with pepper and coriander.

7.    Beat all this together with oil and just a little salt.

8.    Mash the yolks with the seasoned liquid until it forms a paste.

9.    Stuff the whites with this.

10.    Fasten egg halves together, insert a small stick into each egg, and
sprinkle them with pepper.

The recipe comes from "The Anonymous Andalusian Cookbook, trans. Charles
Perry.  I got it from Urtatim, but came up with the quantities myself.

Kiri


On 2/6/07, Susan Fox <selene at earthlink.net> wrote:
>
> Elaine Koogler wrote:
> > Friends,
> > I have a recipe for stuffed eggs (Middle Eastern) that calls for onion
> > juice.  I have looked in grocery stores as far away as northern VA, and
> made
> > a search on the Web, and cannot find it.  Any ideas?  I don't own a
> juicer
> > or I could make my own.  I tried taking an onion, reducing it to a pulp
> with
> > my food processor, then mashed it through a sieve to get the juice.  I
> could
> > do that, I guess...but it produces a REALLY thick juice, and it's really
> > difficult to do...especially to make over 100 eggs!
> >
> > Any help will be greatly appreciated!
> >
> Thick juice is probably OK, since I take it you would not be using mayo
> in this.  <snerk>  I might be inclined to just use the straight onion
> puree to give the yolk mixture a little more body.
>
> May we see the recipe please?
>
> Selene
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