Two Hardboiled Egg Dishes Hamine Eggs Arabic recipe Sauce- LateChef.com
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Arabic Recipe

Appetizer

Serves 8
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Short Description

In Greece at Easter, traditional cooks slowly simmer their eggs together with the skins of red onions, which imparts a regal purple color to the shells after hours of gentle cooking. Both Arabs and Jews have a similar custom. What Sephardic Jews call huevos haminados, Arabs know as beid hamine, eggs that have been very slowly simmered for up to six hours in a pot filled with water and either onion skins or used tea leaves or coffee grinds. The onions may be either of the yellow or red skin variety; the former imparts a copper color, the latter an intense purple hue. There are several ways to do this. Some recipes call for simmering the eggs in the oven; others for cooking over low heat on the stove. Either way, a little olive oil added to the pot will slow down the evaporation process during the hours-long cooking process.




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