One egg holds an omelette, a cake and matzah balls together, and in hamin it turns into a brown haminado. 100 g of egg without the shell has 12.6 g of protein.
IllustrationPer 100 g
| Form | kcal | Protein, g | Fat, g | Carbs, g | Fibre, g |
|---|---|---|---|---|---|
| Whole, raw | 143 | 12.6 | 9.5 | 0.7 | 0 |
| Hard-boiled | 154 | 12.5 | 10.6 | 1.1 | 0 |
| Soft-boiled | 155 | 12.6 | 10.6 | 1.1 | 0 |
| White | 52 | 10.9 | 0.2 | 0.7 | 0 |
| Yolk | 322 | 15.9 | 26.5 | 3.6 | 0 |
How many grams go into each type of hamin, and its share of the pot
The percentage is its share of the dish by weight
The ingredients that appear with it most often in the same recipes
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100 g of egg without the shell has 12.6 g of protein, about 7 g in a medium egg. Most of the protein is in the white.
An egg in its shell that cooks all night inside the hamin or next to it. The shell and the white turn brown and the yolk turns creamy.
About 10 minutes from boiling water, then cool it in cold water so the shell peels easily.
IllustrationDry chickpeas are the base of hummus, falafel and dafina.
IllustrationThe potato is in almost every home pot: mash, latkes, kugel and hamin.
IllustrationShank is the cut hamin is built on: plenty of connective tissue that turns soft enough to fall apart with a fork after a long slow cook.