I am intrigued by this and wonder if anyone on CH has personal experience with it, maybe from family or from residence abroad. In "A Book of Middle Eastern Food" Claudia Rosen tells how to make Hamine Eggs by cooking eggs in the shell (with onion skins in the water for color) gently for 6 hours or overnight. "This lengthy cooking produces deliciously creamy eggs, the yolks very creamy, the flavor exciting and delicate, the whites colored golden by the onion skins...". She adds that the method can be modernized by cooking in a pressure cooker for 90 minutes. This seems to go against everything we believe about egg cooking---I would have thought that cooking an egg for six hours would result in a golf ball. Can anyone comment from experience?