Beid hamine

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

You can forget your three-minute boiled egg. This ancient Moroccan technique is one of the slowest ways to cook eggs in the world, and yet one of the-nicest, sweetest and easiest. Simmered for hours with brown onion skins, the eggs end up with a dusky brown colour, an indefinable fragrance, and a sweet, soft and creamy body. Team with grilled Turkish bread and spiced cumin salt.


  • 8 eggs
  • skins from 6 brown onions
  • 1 tbsp ground coffee
  • 2 tsp sea salt flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp sweet paprika


Place eggs, onion skins and ground coffee in a large heavy-bottomed pan and fill with water. Bring to the boil, cover, and reduce heat to the lowest heat possible, preferably on a simmer pad. Simmer gently for at least 6 hours, preferably 8, topping up the water if necessary.

Remove eggs and cool to room temperature.

Mix sea salt, coriander, cumin and paprika to taste. Serve the eggs with lightly grilled Turkish bread and a bowl of the spice mix, for dipping.