• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Appetizer » Hamine

    Hamine

    Published on Jul 28, 2022 Modified: Jul 21, 2022 by Melissa Torres This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Homemade Hamine Pinterest Image bottom design banner
    Homemade Hamine Pinterest Image top black banner

    Beid Hamine is a popular recipe enjoyed in Jewish tradition, and is made by boiling eggs for up to 10 hours in a broth made with onion skins. Coffee grounds give the eggs their characteristically beautiful brown color. 

    After 10 hours of cooking, the egg yolks of the beid hamine eggs are soft and, surprisingly, not dry! The taste is unique and interesting, and I think you’ll really like trying this interesting dish!

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Recipe Origins

    Hamine Eggs, or Beid Eggs, are eggs that are boiled for 10 hours. The result is a “browned” taste that is hard to describe but, as As Simple Vegetarian Dishes so truthfully put it, tastes similar to burnt popcorn. 

    Hamine eggs were popular in Shepardic Jewish communities. The eggs usually begin to be cooked on Friday night and are finished by Saturday morning, or Shabbat. 

    In certain Jewish subsects, the day of Shabbat is a holy day in which cooking is prohibited. Making the eggs Friday night into Saturday morning assured that there would be freshly cooked food to eat while still observing Shabbat. 

    These eggs are popular in many countries, including Greece, Spain, Turkey, Morocco, Tunisia, Egypt, Israel and more, though there are variations in the recipes that make them different from one another. 

    Other Cooking Methods

    This recipe for hamine (as well as most modern recipes nowadays) calls for cooking Hamine on the stovetop. However, many years ago there were other methods to cooking these eggs! 

    In Spain (and still in Africa) the eggs were buried overnight in hot coals or hot ashes, which continued to cook them in a steady heat long after the household or community went to sleep. 

    It is also common to wrap the eggs in aluminum foil and bake them, or even to put them in a clay pot and bake them. 

    Why Make this Recipe

    1. Unique: It is so much fun to experiment with new food eaten around the world. Try something new today and make these Hamine Eggs!
    2. Hands Off: While the cook time seems like a long time, you don’t have to touch these eggs for hours. The hardest part of this recipe is simply adding everything into a pot. 
    3. Appreciate Other Cultures: Maybe this is a dish you eat frequently, but for quite a few people, this dish will be a new experience! Experience and appreciate this Jewish food by trying it at home. 

    What Do I Need to Make this Recipe?

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    1. Eggs: Use brown eggs if you have them for a more vibrant color. White eggs will also work (this is what I used)
    2. Skin from 2 White Onions: Just use the skin. You can discard the onions, but you can also use them to make this Easy Pasta Sauce Recipe. 
    3. Coffee Grounds: You can use any coffee grounds you have on hand. They are mostly for color, though they do affect the taste a bit. 

    Tools

    1. Large Pot + Lid

    How to Make this Recipe

    Step 1: Prepare the Eggs

    Add the eggs into a large pot and cover with water. Add at least an extra 6 inches of water above the eggs so that the water does not evaporate out overnight 

    Add the coffee grounds, olive oil, and onion skins to the pot. 

    Step 2: Cook the Eggs

    Add a lid onto the pot and bring the water to a boil. Once boiling, reduce to a simmer and allow to simmer, covered for 10 hours. 

    Peel and serve! 

    Expert Tips

    • Many recipes call for boiling the eggs overnight, but I do not like keeping my boiler on while I’m sleeping. Instead I boiled them during the day and then kept the eggs in the fridge overnight until I was ready to eat them the next morning. 
    • Serve the eggs cooled
    • It’s common to eat these eggs with hummus in Israel
    • Serve these eggs in salad, by themselves, or on sandwiches for a great treat. It’s also common in stews 
    • Keep the temperature of the water at a simmer to make soft eggs

    Recipe FAQs

    Can I Cook the Eggs in a Slow Cooker?

    Yes, you can cook the eggs in a slow cooker or an electric pressure cooker, though I have not tried these methods myself!

    Storing Leftovers

    You can keep leftovers in the fridge. Wait to peel the eggs until right before you are ready to eat them. They should stay good in the fridge for up to 5 days. 

    Did you enjoy this recipe for Hamine? If so, make sure to check out these other recipes I picked out just for you: 

    • Easy Egg Biryani (Hyderabadi Biryani)
    • Gondo Datschi (Eggs with Goat Cheese and Herbs)
    • Deep Fried Hard Boiled Eggs
    • Vegetable and Lobster Egg Scramble

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Hamine

    Beid Hamine is a popular recipe enjoyed in Jewish tradition, and is made by boiling eggs for up to 10 hours in a broth made with onion skins. Coffee grounds give the eggs their characteristically beautiful brown color.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Prep Time: 5 minutes
    Cook Time: 10 hours
    Servings: 6
    Calories: 84kcal
    Author: The Foreign Fork

    Equipment

    • Large Pot & Lid

    Ingredients

    • 6 eggs
    • Water
    • 1 tbsp coffee grounds
    • 1 tbsp olive oil
    • Skin from 2 white onions

    Instructions

    • Add the eggs into a large pot and cover with water. Add at least an extra 6 inches of water above the eggs so that the water does not evaporate out overnight
    • Add the coffee grounds, olive oil, and onion skins to the pot.
    • Add a lid onto the pot and bring the water to a boil. Once boiling, reduce to a simmer and allow to simmer, covered for 10 hours.
    • Peel and serve!

    Notes

    Recipe Copyright The Foreign Fork. For educational or personal use only.
    • Eggs: Use brown eggs if you have them for a more vibrant color. White eggs will also work (this is what I used)
    • Skin from 2 White Onions: Just use the skin. You can discard the onions, but you can also use them to make this Easy Pasta Sauce Recipe.
    • Coffee Grounds: You can use any coffee grounds you have on hand. They are mostly for color, though they do affect the taste a bit.
    • Many recipes call for boiling the eggs overnight, but I do not like keeping my boiler on while I’m sleeping. Instead I boiled them during the day and then kept the eggs in the fridge overnight until I was ready to eat them the next morning.
    • Serve the eggs cooled
    • It’s common to eat these eggs with hummus in Israel
    • Serve these eggs in salad, by themselves, or on sandwiches for a great treat. It’s also common in stews
    • Keep the temperature of the water at a simmer to make soft eggs

    Nutrition

    Serving: 1serving | Calories: 84kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Deep Fried Hard Boiled Eggs
      Deep Fried Hard Boiled Eggs
    • Eggs with Salsa
      Eggs with Salsa
    • Oto (Mashed Yam with Red Onions) from Ghana
      Oto (Mashed Yam with Red Onions) from Ghana
    • Doro Wat Recipe from Ethiopia
      Doro Wat Recipe from Ethiopia
    « Instant Pot Pasta Salad
    Persian Ghormeh Sabzi Recipe »

    Sharing is caring!

    15 shares

    Appetizer, Egypt, Snacks

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Ackee and Saltfish

    Jamaica: Recipes, Background, and Culture

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    15 shares