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Hamine Eggs

cdecluitt

Howy Y'all,

I am experimenting with a number of different egg preparations and am curious about Hamine Eggs. Having seen David Arnold (French Culinary Institute) discuss the preparation both in the traditional manner and his pressure cookers version, I was wondering if anyone has prepared them and how did you do it? I have not obtained the process for the pressure cooker version and wonder if one can sous vide the eggs to reach the desired result. Thoughts?

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Tim_Sutherland_52834

I have made Hamine eggs and egg yolk bread in a pressure cooker which worked out well. You may be able to do a hamine egg SV but the time would be a very, very long. Stove top hamine eggs take at least 6 hours simmering. Working off the rough rule of every change of 5C in cooking temp you double or half the cooking time, if you SV the eggs at 64C that is ~30C lower than simmering (~94C). If the eggs take 6 hours at 94C then doubling the cook time every drop of 5C, then the eggs at 64C will take 384 hours or 16 days (94C=6hrs, 89C=12hr, 84C=24hr, 79C=48hr, 74C=96hr, 59C=192hr, 64C=384hr).

While i doubt the actual time would be this long, it would still take a while and I doubt the SV egg would be "better" than the stovetop egg at the end of the day. If you want to test it drop a dozen egg in a water bath at a set temp and pull one every few hours until you get the result you want. Write it down and post it here with a picture so we can all make it.

seijoed

It might be a little tedious around egg 90 or so.

cdecluitt

Thanks guys for the input.

@tom: Do you have a recipe or instructions for the pressure cooker version of the hamine egg? Also, I've been considering the the egg yolk toast. Question: how much water do you include in the cooker? half way up the side of the ramekin? For that matter, how much water should you use when making the hamine eggs? I'd like to try it this weekend in between bouts of grilling oysters. THANKS!

seijoed

http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/

Tim_Sutherland_52834

I have lost the scrap piece of paper I jotted the cook times for the eggs, but it was off the Cooking Issues website.

Pressure cooked eggs second ring for ~1 hour, natural release.

Yolk bread ~40 mins, natural release.

Water half way up the ramekin should be enough in a non-venting pressure cooker.

Modernist Cuisine has an egg toast recipe 4.97.

David_Weintraub_467259

Hamin is what the Sephardic/Mizrachi community calls cholent. Cholent or hamin is started before sunset on Friday and is cooked all night on Friday night and into the morning. It is either eaten after morning services the next day. In Israel, morning services start at 6:00 or 7:00am, and go to about 9:00am, so the hamin/cholent is eaten for breakfast and the remainder is served cold for lunch around 1pm. In America, morning services start around 8:30am or 9:00am, so the cholent/hamin is served hot around 1:00pm for lunch.

Since the hamin is served for breakfast, it's an Israeli custom to put in eggs, and the eggs are eaten with pita and Israeli salad. In America, you rarely see cholent eggs.

The recipe is pretty simple. Before sunset, you put a whole chicken, lemon, a Middleeast mixture of spices, barley and rice into a crockpot and put it on low. The eggs are simply added into the mix. My wife loves hamin eggs since she grew up in an Israeli household, but they're an acquired taste much like other cultural staples like haggis, chopped liver, or gefilte fish. You eat them because they remind you of your childhood and not for the flavor.