12 raw eggs in shells
1/4 cup Oil
Skins from several onions
Put the eggs in one layer of a large pot, and cover them with several inches of cool water. Add the onion skins to the water to subtly flavor the eggs.
Pour the oil on top of the water; it helps keep the water from evaporating during the extended cooking process.
Slowly bring the water to a boil over medium-high heat; then cover the pot tightly and lower the heat so the eggs simmer very gently. Simmer them on top of the stove, or place the pot in a 225F oven, and cook for at least 8 hours or overnight.
Serve the eggs warm, at room temperature, or chilled. They may be reheated by boiling them for 3-5 minutes.
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