Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
6 eggs
onion skins
2 qt. water
1 tsp. salt
Directions:
Bring water to a boil with ingredients. When boiled, let simmer for 3 hours on a very low heat, covered. Add water occasionally to keep saucepan full.
For darker color, cook a little longer.
Variations:
One-half teaspoon pepper and 1 tablespoon oil instead of onion skins.
Add 1 tablespoon oil. Cut brown paper and fit into pot to cover eggs.
Pressure Cooker: One tablespoon oil, enough water to cover eggs and cook 1 hour.