Egyptian Slow Cooked Eggs Beid Hamine
Discover the rich and ancient flavors of Egyptian Slow Cooked Eggs, known as Beid Hamine, a dish loved for its simplicity and depth of taste. These eggs are gently simmered for 8 hours with a blend of black tea leaves, onion skins, and a hint of vinegar, resulting in a stunning amber hue and a creamy, custard-like texture. Perfect for meal prepping or adding to a Mediterranean-inspired spread, this recipe embodies the patience and tradition of Middle Eastern cuisine. Easy to prepare in a slow cooker or on the stovetop, these eggs make a unique and flavorful addition to salads, breads, or mezze platters. Experience this wholesome, historic delicacy with just a handful of pantry staples and a touch of time.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 handfuls Onion skins (optional, for coloring)
- 2 teaspoons or bags Black tea leaves or tea bags
- 1 teaspoon Salt
- 1 tablespoon White vinegar
- 2 liters Water
Instructions
1. Gather all your ingredients and prepare a slow cooker or a large pot with a tight-fitting lid.
2. Rinse the eggs under cold water to remove any residue.
3. Place the eggs into the slow cooker or pot in a single layer to ensure even cooking.
4. Add the onion skins and black tea leaves or tea bags to the pot. These ingredients will impart a beautiful brown color and subtle flavor to the eggs.
5. Sprinkle in the salt and pour in the white vinegar, which helps maintain the integrity of the eggshells during the long cooking process.
6. Pour the water into the pot, ensuring the eggs are fully submerged. There should be at least 2 inches of water above the eggs.
7. If using a slow cooker, set it to low and cook for 8 hours. If using a stovetop, cover the pot with a lid, set the heat to the lowest setting possible, and let the eggs simmer gently for 8 hours.
8. Check periodically to ensure the water level remains above the eggs. Add more water if necessary.
9. Once the eggs have finished cooking, remove them from the pot and let them cool slightly before peeling.
10. Serve the Beid Hamine as is, or lightly sprinkle with salt and pepper for added flavor. They can be enjoyed warm or at room temperature, and pair beautifully with a variety of salads, breads, or dips.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 297 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
