Place eggs in a medium sized pot with enough water to cover the eggs. Bring water to a boil, then lower the heat and allow eggs to cook for 10 minutes.
Remove eggs with a slotted spoon. Cool them under running water. Tap each egg on the counter gently to create cracks evenly around the egg. Return the eggs to the pot.
Place the rest of the ingredients in the pot. Bring the liquid back to a boil, then lower heat, and allow it to simmer for 1½ hours.
Turn off heat and let eggs sit in the hot liquid until ready to be served. Left over eggs may be kept in the refrigerator for 2 to 3 days.