Egyptian Slow Cooked Eggs (Beid Hamine) |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 8 |
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Beid hamine is an ancient Egyptian dish. The slow cooking yields eggs that are creamy and smooth. The onion skins impart a delicate brown color to the whites. The coffee grounds are optional, but they help add the desired brown color. Along with Ful Maddamas, Beid Hamine makes a typical Egyptian breakfast. Don't forgo the oil, it is added to minimize evaporation of the water during the long simmer. Ingredients:
8 eggs |
5 -6 yellow onion skins, only |
2 tablespoons ground coffee (optional) |
water |
1 tablespoon oil |
Directions:
1. Add all ingredients to a pot and add water to cover (about two inches above products in pot) and bring to simmer over the lowest heat possible.
2. Simmer for 6-8 hours or overnight.
3. Peel and slice. Serve with ful maddamas or as a garnish for stews.
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