If you’ve never heard of Hamine, prepare yourself for a delightful culinary adventure. This classic Jewish dish, also known as “overnight eggs,” is a staple in Sephardic cuisine. Hamine eggs are slow-cooked, allowing them to develop a rich, deep flavor and a creamy texture that’s impossible to resist. Whether you’re a seasoned cook or just starting your kitchen journey, this recipe will guide you through creating a batch of Hamine that will leave everyone asking for seconds.

What is Hamine?

Hamine, or Beid Hamine, translates to “oven eggs” in Hebrew. This dish is traditionally prepared for Shabbat, cooking slowly over the low heat of a Shabbat plate or in an oven overnight. The result is a delightful transformation of ordinary eggs into something truly extraordinary. The eggs turn a beautiful shade of brown, with a creamy yolk that bursts with flavor.

Why Make Hamine?

Why not? Hamine eggs are perfect for any meal—breakfast, lunch, or dinner. They’re also a great snack! Plus, the slow-cooking method brings out the natural flavors of the eggs, creating a taste sensation that’s both unique and unforgettable. Trust us, once you try Hamine, regular boiled eggs will seem, well, boring.

Ingredients for Hamine

Before we dive into the step-by-step process, let’s gather our ingredients. Thankfully, you won’t need anything fancy—just some basics that are likely already in your kitchen.

  • 12 large eggs (or however many you’d like to make)
  • 2 tablespoons of olive oil or vegetable oil
  • 2-3 onion skins (yes, the peels!)
  • 2-3 tea bags (black tea works best)
  • 1 tablespoon of coffee grounds (optional, for a deeper color)
  • 1 tablespoon of salt
  • Water (enough to cover the eggs)

Optional Add-ins

For those who like to experiment, consider adding a few of these optional ingredients to infuse even more flavor into your Hamine:

  • Garlic cloves
  • Bay leaves
  • Peppercorns
  • Cinnamon sticks

Step-by-Step Guide to Making Hamine

1. Prepping the Ingredients

First things first, gather all your ingredients in one place. This will make the process much smoother. No one wants to be rummaging through cabinets for that last onion skin when your hands are covered in egg shells!

2. Boil the Eggs (Part One)

Place the eggs in a large pot. Add enough water to cover the eggs by about an inch. Pour in the olive oil, which will help keep the eggs from cracking during their long soak. Add the onion skins, tea bags, coffee grounds (if using), and salt. If you’re feeling adventurous, now is the time to throw in those optional add-ins.

3. Bring to a Boil

Bring the pot to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low and let it simmer for about 5 minutes. This initial boiling helps set the whites of the eggs.

4. The Slow Cook

Here’s where the magic happens. Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting. If you’re using a slow cooker or an oven, preheat it to around 200°F (95°C). Let the eggs cook slowly for at least 8 hours. Yes, you read that right—8 hours! Overnight is best, so you can wake up to the heavenly aroma of perfectly cooked Hamine.

5. Checking the Eggs

After the long wait (we know, it’s tough), check the eggs. They should be a deep brown color. If you’re feeling extra fancy, you can give one a little tap to check the yolk’s texture. It should be creamy and smooth, not dry or crumbly.

6. Cool and Peel

Once the eggs are done, let them cool slightly before peeling. This part can be a bit tricky, so take your time. A gentle tap and roll on a hard surface should help loosen the shell. Don’t worry if they’re not perfect—imperfections add character!

7. Serve and Enjoy

Hamine eggs can be enjoyed warm or cold. Slice them in half to reveal their beautiful marbled yolk and serve them with a sprinkle of salt or your favorite seasoning. They make a great addition to salads, sandwiches, or as part of a mezze platter.

Tips and Tricks for the Best Hamine

To make sure your Hamine eggs turn out perfect every time, here are a few extra tips and tricks:

  • Use Fresh Eggs: Fresh eggs are less likely to crack during the long cooking process.
  • Don’t Skip the Oil: The oil helps prevent the eggs from cracking and adds a lovely sheen to the shells.
  • Experiment with Flavors: Don’t be afraid to experiment with different spices and flavorings. Each batch can be a new adventure!
  • Patiently Wait: The key to perfect Hamine is patience. The longer the eggs cook, the better they’ll taste.

Hamine Egg Variations

While the classic recipe is hard to beat, here are a few fun variations to try:

Spicy Hamine

Add a few chili peppers or a teaspoon of crushed red pepper flakes to the pot for a spicy kick.

Herb-Infused Hamine

Throw in a handful of fresh herbs like rosemary, thyme, or dill for an herby twist.

Smoky Hamine

Add a dash of smoked paprika or a piece of smoked meat (like a ham hock) for a smoky flavor.

Serving Suggestions

Hamine eggs are incredibly versatile. Here are a few serving suggestions to get you started:

  • Classic Style: Simply sliced and sprinkled with salt.
  • Salad: Chopped and added to a green salad with a tangy vinaigrette.
  • Sandwich: Sliced and layered in a sandwich with fresh veggies and a smear of mayonnaise.
  • Snack: Enjoyed on their own as a protein-packed snack.

Hamine Nutrition Facts

Curious about the nutritional benefits of Hamine? Here’s a quick breakdown:

NutrientAmount per Egg
Protein6 grams
Total Fat5 grams
Saturated Fat1.6 grams
Cholesterol186 mg
Sodium70 mg
Carbohydrates1 gram
Fiber0 grams

(Note: Values may vary slightly depending on the size of the eggs and additional ingredients used.)

Frequently Asked Questions

Can I Use Other Types of Eggs?

Yes, you can use different types of eggs like duck or quail eggs, but keep in mind that cooking times may vary.

Can I Make Hamine in an Instant Pot?

Absolutely! Set your Instant Pot to the slow cook setting on low and follow the same steps. The results should be just as delicious.

How Long Can I Store Hamine Eggs?

Hamine eggs can be stored in the refrigerator for up to a week. Just make sure they’re in an airtight container to keep them fresh.

Can I Freeze Hamine Eggs?

Freezing is not recommended as it can alter the texture of the eggs.


There you have it—a simple, step-by-step guide to making the perfect Hamine. With its rich flavor and creamy texture, Hamine is sure to become a favorite in your household. Remember, the key to great Hamine is patience and a little bit of love. So, gather your ingredients, set your pot to simmer, and let the magic happen.

In summary, Hamine is more than just a recipe—it’s a tradition, a comfort food, and a culinary delight. Whether you’re enjoying it for the first time or the hundredth, each bite is a reminder of the beauty of slow-cooked, homemade goodness. So next time you’re looking to spice up your egg game, give Hamine a try. You won’t be disappointed!

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