I don't normally get excited about hard-boiled eggs, but these aren't your normal fare. The color alone gives them a quality like deeply polished mahogany; the flavor is nutty and sweet; the texture of the white is firmer, while the yolk is softer. The trick is simply to boil them gently with onion skins, overnight, in the declining heat of your oven. Red onion skins give a deeper color -- these were cooked with white onion skins. I forget who got us started with these, but when I went looking on the web I found many references to "hameen" dishes -- so-called simply because they were . . .