Beid Hamine

Beid Hamine

(Egyptian slow-cooked eggs)


* Eggs — 8
* Yellow onions, skins only — 5-6
* Coffee grounds (optional) — 2 tablespoons
* Water — to cover
* Oil — 1 tablespoon


1. Add all ingredients to a saucepan or pot. Bring to a boil, then reduce heat to the lowest possible setting and partially cover the pot. Simmer for 6-8 hours or overnight.
2. Drain the eggs and discard the onion skins and coffee grounds. Rinse the eggs, then peel and slice them or cut them into wedges. Serve with ful medames or as a garnish for stews.