Jews–Greek, Turkish, and Italian–traditionally serve these eggs at Passover. Hamin means oven and the eggs can be baked, covered, for up to 6–8 hours. You can also cook them over very low heat, covered, on top of the stove. There is just a faint oniony taste to the eggs, a pale brown color, and an incredibly creamy texture. I like to serve these at Passover with a salad of romaine, cucumbers, and radishes with Horseradish Vinaigrette.