Beid hamine

Preparation info

  • Feeds

    eight

    • Difficulty

      Medium

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.