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Huevos Haminados (Hard-Boiled Eggs, Sepharadic Style)

1 Doz eggs
1/4 c Olive oil; (or salad oil)
1 ts Salt
1 ts Pepper
Water to cover
Outer skins from 6-10 brown onions.


Place water, onionskins, oil, salt and pepper in a 4-6 quart pan. Add eggs, carefully so as not to crack the shells. Bring to a boil, cover and cook over low heat for approximately one hour. Place pan in 225oF oven for three or four more hours or overnight. The lonf slow cookong produces a superb color, texture and flavor.


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