Beid Hamine

Hamine Eggs

Preparation info
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By Claudia Roden

Published 1986

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Great favourites of ancient origin.

Put the eggs and skins from several onions in a very large saucepan. Fill the pan with water, cover and simmer very gently over the lowest heat possible for at least 6 hours, even overnight. A layer of oil poured over the surface is a