Hamine

5 from 1 vote

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.

Course Appetizer

Prep Time 5

Cook Time 10

Servings

Calories 84kcal

Author Alexandria Drzazgowski

Equipment

Pot(s)

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!

Video

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