Try this Hamine Recipe and discover the secret to creating these beautiful, flavorful brown eggs.
The hard-boiled egg has a place as a staple food item in countries and cultures all around the world. And while you may think there are only so many variations of a hard-boiled egg one can try, think again: Have you ever tried hamine?
Hamine eggs are prevalent in traditional Sephardic Jewish communities and are often a staple of Shabbat (Saturday) morning meals. Hamine eggs are cooked over a very long period of time—10 hours, in this case—and take on a brown color and savory flavor. They’re usually started on Fridays before sundown so they are ready for Saturday morning. 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 familiar dish is always fun, especially when you make it regularly. Hard-boiled eggs are a go-to at my house 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.
Are Hamine Eggs Healthy?
Hamine eggs are essentially hard-boiled eggs cooked for a longer period of time. They are a good source of protein, vitamins B and D, and choline. Overall, hard-boiled eggs are easy to incorporate into a number of diets and are generally fairly healthy.
What Do The Coffee Grounds And Onion Skins Do?
Let’s examine some of the interesting ingredients that go into making hamine eggs, beginning with the onion skins. There isn’t much edible use for onion skins. Most people toss them right into the trash, or possibly into the compost bin, if they have one. The same goes for coffee grounds. But these food scraps do have a simple purpose in this recipe. The onion skins and coffee grounds, simmered slowly in the water over 10 hours, are what help give the eggs their signature brown color.
How To Make Ahead And Store
Hard-boiling eggs in the hamine style can be done in advance. When refrigerated in an airtight container, they can remain fresh for up to 5 days. Do not freeze the eggs.
Serving Suggestions
Hamine eggs are often served with hummus, and two recipes you can try are The Best Homemade Hummus and this Easy Kale Hummus Without Tahini. You can also serve them with Creamy Baba Ghanoush alongside a Cucumber Dill Salad or in this Tuna Salad Sandwich With Eggs—just substitute the 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. Ensure there is at least 3-5 inches of water covering 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 and let them cool before peeling. They're ready to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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