(Egyptian slow-cooked eggs)
Slow, steady heat makes the eggs creamy and smooth, and the onion skins impart a delicate flavor and attractive brown color to the whites. Coffee grounds aren't necessary for beid hamine, but they help give the eggs the desired brown color. The oil keeps the water from evaporating too quickly.
4 to 8 servings
- Whole eggs -- 8
- Yellow onions, skins only -- 5 or 6/li>
- Coffee grounds (optional) -- 2 tablespoons
- Oil -- 1 tablespoon
- Water -- to cover
- Add eggs, onion skins and coffee grounds to a large saucepan or pot. Add the tablespoon of oil and enough water to cover the eggs by 2 or 3 inches.
- Bring to a boil over medium-high flame, then reduce heat to the lowest possible setting and partially cover the pot. Simmer for 6 to 8 hours, or overnight if making for the next day's breakfast.
- 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.