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.
This is the hardest part of the whole recipe! Add the eggs into a pot and cover with water. Add at least an extra 6 in of water so that the water does not evaporate out overnight. Then add the coffee grounds, olive oil, and onion skins to the pot.
Bring the water to a boil. Once boiling, reduce to a simmer and allow to simmer, covered for 10 hours.
Peel and serve!
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