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: [‘eggs’, ‘onion skins’, ‘ground coffee’, ‘water’, ‘oil’]
Quantity of Ingredients: [“8 eggs”,”5 -6 yellow onion skins, only “,”2 tablespoons ground coffee”,” water”,”1 tablespoon oil”]
Number of Servings: 6
Steps: [‘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.’, ‘Simmer for 6-8 hours or overnight.’, ‘Peel and slice. Serve with ful maddamas or as a garnish for stews.’]