Prep 5 mins
Cook 6 hrs
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.
- 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.
I make these with my mom for Easter when I was young! No extra cost of buying dyes. We just add the skins right to the water And brought to a boil then shut off the flame and let them sit till desired color is achieved.