Egyptian Slow Cooked Eggs Beid Hamine Food
EGYPTIAN SLOW COOKED EGGS (BEID HAMINE)
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.
Provided by NcMysteryShopper
Categories Breakfast
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 118, Fat 8.9, SaturatedFat 2.4, Cholesterol 282, Sodium 93.3, Carbohydrate 0.5, Sugar 0.5, Protein 8.4
EGYPTIAN FRIED EGGS WITH PASTRAMI
This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: http://www.touregypt.net
Provided by Mayas Mama
Categories Breakfast
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
- Careful: will become crisp+burnt fast!
- Turn to cook both sides, then add eggs, beaten or whole.
- When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
- Take care to not overcook the bastirma, as it will turn bitter.
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