Discover the secret to creating beautifully browned eggs.
Table of Contents
If you’ve never heard of Hamine eggs, it’s time to discover a unique preparation. Prevalent in traditional Sephardic Jewish communities, these eggs are often a staple of Shabbat (Saturday) morning meals. The Hamine recipe calls for the eggs to cook for 10 hours, and they usually start on Friday before sundown so they are ready for Saturday morning.
Sephardic Jews come from many countries, including Egypt, Greece, Morocco, Portugal, Spain, Tunisia, Turkey, and, of course, Israel. The cooking methods used to make these eggs also depend on the region, with people in some areas, such as Africa and Spain, often burying them in hot ashes or coals where they are cooked overnight. Hamine eggs are frequently featured during holidays, including Passover and Purim, and for breaking the Yom Kippur fast.
Trying a new way of making a dish is always fun, especially when you make it regularly. Hard-boiled eggs are a staple in my home because they’re so versatile. I use them for deviled eggs, in salads, as a quick breakfast with some fruit, or as a midday snack. In this particular recipe, the long, slow cooking results in soft, creamy eggs instead of a rubbery texture.
There’s also something exciting about trying unique foods from different cultures. I also like that you can let these eggs simmer for hours without doing anything to them. Food preparation doesn’t get much easier than that.
Is Hamine Recipe Healthy?
Hard-boiled eggs are a healthy source of protein. They’re low in calories, fat, and saturated fat. Plus, they boast an abundance of vitamins and minerals. Eggs also contain carotenoids such as lutein and zeaxanthin, which help maintain eye health and may reduce the risk of one of the leading causes of blindness in aging adults—macular degeneration. Boiling eggs rather than other preparation methods helps preserve their nutritional benefits.
What Do Coffee Grounds, Onion Skins, and Olive Oil Do To Eggs?
Let’s examine the interesting ingredients for making Hamine eggs, beginning with the onion skins. How many ways do you use the papery skins of an onion? I know I never have. They go straight into the garbage. This is a way of using something that often gets thrown away. The onion skins and coffee grounds give the eggs their deep brown color while creating a taste reminiscent of burnt popcorn. Olive oil helps prevent the eggs from cracking while cooking and makes peeling easier.
INGREDIENTS
- 4 large eggs
- 1 tablespoon coffee grounds
- 1 tablespoon olive oil
- Skins from 2 white onions
INSTRUCTIONS
Prepare
Set up eggs in a pot with water, coffee, oil, and onion skins.
Cook
Boil, then simmer for 10 hours.
Serve
Peel and enjoy the flavorful eggs.
Devour!
FAQs & Tips
Hard-boiling eggs in the Hamine style can be done in advance. To avoid damage, let the eggs cool before peeling them. When refrigerated in an airtight container, they can remain fresh for up to 5 days. The eggs can be served right away while they are still warm but are also delicious cold. Do not freeze these eggs.
Other ways to make these eggs include baking them in a clay pot, wrapping them in aluminum foil and baking them, and burying them in ashes or hot coals overnight. The eggs can also be cooked in a slow cooker for 8 hours, although the onion skins will turn the slow cooker brown.
Some recipes call for using tea bags instead of coffee grounds. Additional add-ins for flavor enhancement include peppercorns, bay leaves, cinnamon sticks, and garlic cloves.
Serving Suggestions
Hamine eggs are often served with hummus, and two recipes you can try are The Best Homemade Hummus and Kale Easy Homemade Hummus Without Tahini. You can also serve them with Creamy Baba Ghanoush alongside this Cucumber Dill Salad or in this Tuna Salad Recipe With Egg Sandwich by substituting Hamine eggs for the regular hard-boiled eggs listed. The flavor will surprise you.
Ingredients
- 4 large eggs
- 1 tablespoon coffee grounds
- 1 tablespoon olive oil
- Skins from 2 white or yellow onions
Instructions
- Place the eggs in a large pot and cover them with water, ensuring there is at least 3 – 5 inches of extra water over the eggs to prevent evaporation during the long simmering process.
- Add the olive oil, coffee grounds, and onion skins to the pot. Cover with a lid.
- Bring the water to a rolling boil over medium-high heat, then reduce the heat to a simmer. Let simmer covered for 10 hours.
- After cooking, remove the eggs, let them cool before peeling, and they're ready to serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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