Egyptian Hamine Eggs (download printable PDF)

Hamine eggs are slow, long-cooked eggs. Eggs were eaten in great quantity in ancient Egypt.
This dish can be serve as an appetizer by itself or added to the ful medames.


6 eggs
3 to 6 large onion skins


large cookpot or crockpot
knife and cutting board
slotted spoon
serving bowl

Remove the skins from the onions. Place the unbroken eggs, onion skins, and enough water to cover the eggs in a large cookpot. Place the cookpot on the stove and cook on low for at least 6 hours. Alternatively, place all the ingredients in a crockpot and cook on the lowest setting for at least 6 hours. Using a slotted spoon, remove the eggs from the water and place them in the serving bowl. Serve hot or cold. The eggs can be made in advance of the meal.