Ingredients
Check off ingredients as you go
Serves 8
- 12 large eggs + 1 egg
- 2 hard-boiled eggs (cut into pieces)
- 250 g (9 oz) chicken cutlets, ground (raw)
- 2 Tbsp matzo meal
- 1 pinch nutmeg
- 1 Tbsp neutral oil
- Salt, pepper
Crack the 12 eggs into a large bowl and beat them as for an omelet, then add the chopped hard-boiled eggs, the matzo meal and the oil. Season with salt and pepper, add the nutmeg and the chicken cut into small pieces, and mix well.
Lightly oil a round glass baking dish (ideally, you can even line the bottom with parchment paper), then pour in the mixture. Place the remaining egg in the middle (adding it whole like this makes for a pretty cut when you slice it).
Cook in a water bath for about 45 minutes over medium heat. A knife blade inserted in the center should come out clean.
Tips and notes
You can replace the matzo meal with two handfuls of cooked, drained angel hair pasta.
Minina is called Makoud when it is baked in the oven instead of cooked in a water bath. In that case, a bowl of chicken broth is poured over it as soon as it comes out of the oven. It gets absorbed and makes it wonderfully moist.
You can make a vegetarian version by replacing the chicken with mushrooms.
If you are using a smaller number of eggs, remember to reduce the cooking time.