Traditional Hamine Eggs Recipe (Beid Hamine)
Hamine eggs, also called beid hamine or beid haouzi in Egypt, are a staple of Sephardic Jewish cuisine. These eggs are slowly simmered in their broth, allowing them to develop a rich, browned flavor. Unlike conventional hard-boiled eggs, which can be slightly rubbery and dry, hamine eggs are known for their soft, creamy texture.
Ingredients
- Eggs - 12
- White Onions - 3
- Coffee grounds - 1 tbsp
- Olive oil - 1 tbsp
- Water
Instructions
- Begin by taking a large pot and adding eggs, onion skins, coffee grounds and oil to it. While the addition of onion skin works as an additional membrane to protect the egg, oil helps to slow down the evaporation of water and makes it convenient to peel the eggs in the end.
- Now, pour water into the pot and make sure to add more water than required to cover the eggs completely. This will ensure that the eggs keep boiling even after some evaporation.
- Bring all the ingredients to a boil and lower the flame to a simmer.
- Allow the dish to cook for at least 10 hours, or overnight if possible.
- Once done, take a slotted spoon and take out the hamine eggs. Keep them aside for some time to cool.
- Peel, slice and serve as is or you can use it as a garnish for stews.
Nutrition
Calories: 92kcalCarbohydrates: 3gProtein: 7gFat: 6gSaturated Fat: 2gCholesterol: 186mgSodium: 73mgSugar: 1g
Tried this recipe?Let us know how it was!