Hamine, also known as beid hamine or beid haouzi in Egypt, are long-simmered eggs that belong to the Sephardic Jewish cuisine. The eggs are allowed to simmer gradually in their broth till they attain a browned flavour. Unlike traditional hard-boiled eggs that are a little rubbery and dry, hamine eggs are soft and creamy in texture.
Hamine eggs are added as a garnish to several dishes, typically soups and stews. People accompany them with ful medames (Egyptian brown beans that are combined with garlic and parsley and consumed with wedges of lemon). Several people can also be seen adding them to ramen to experience a fusion meal. One can also consume them as a snack by spreading hummus over them or can make a perfect egg salad using them.
Hamine eggs are generally prepared in a saucepan. However, some people prefer cooking them in a slow cooker or instant pot, which helps to contain the cooking scent. Although this dish is traditionally consumed for breakfast, one can eat it at any time of the day.
Origin & Cultural Significance
The Talmud, one of the fundamental texts of rabbinical Judaism and Jewish law, mentions the inclusion of whole eggs in meat stews on Shabbat. The text also notes roasting eggs in hot ashes or under sun-heated sand.
These traditional means led to the origin of one of the most typical Sephardic dishes, the beid hamine.
People, traditionally, prepare this dish overnight on Friday into Saturday morning. This way, they can consume this delicacy on the day of Shabbat. Shabbat is considered to be a day of religious adherence by the Jewish community that starts on Friday evening and ends on Saturday evening, and during this time, cooking is forbidden.
As well as Egypt, hamine eggs can also be found in the cuisines of several other Jewish communities throughout the Mediterranean. Some of the countries that consume hamine include Morocco, Tunisia, Turkey, Greece and Spain, where the dish is commonly called huevos haminados, huevos sefardíes or huevos enhaminados.
Hamine eggs Recipe
Hamine, also known as beid hamine or beid haouzi in Egypt, are long-simmered eggs that belong to the Sephardic Jewish cuisine. The eggs are allowed to simmer gradually in their broth till they attain a browned flavour.
Ingredients
- Eggs - 12
- White Onions - 3
- Coffee grounds - 1 tbsp
- Olive oil - 1 tbsp
- Water
Instructions
- Begin by taking a large pot and adding eggs, onion skins, coffee grounds and oil to it. While the addition of onion skin works as an additional membrane to protect the egg, oil helps to slow down the evaporation of water and makes it convenient to peel the eggs in the end.
- Now, pour water into the pot and make sure to add more water than required to cover the eggs completely. This will ensure that the eggs keep boiling even after some evaporation.
- Bring all the ingredients to a boil and lower the flame to a simmer.
- Allow the dish to cook for at least 10 hours, or overnight if possible.
- Once done, take a slotted spoon and take out the hamine eggs. Keep them aside for some time to cool.
- Peel, slice and serve as is or you can use it as a garnish for stews.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 73mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 7g