Eggs in Salt Water (For Passover)
- Ready In:
- 30mins
- Ingredients:
- 2
- Serves:
-
6
ingredients
directions
- Hard boil eggs by your favorite method.
- Peel eggs immediately and store them in the refridgerator until chilled.
- Chop the peeled eggs and divide into bowls.
- Pour salt water over the eggs to taste.
- Serve immediately.
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Reviews
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Well, what can I say other than this is a must every year on the Seder table. I grew up with this and have been making it myself every year. This year too, that is why I decided to rate it during PAC. I boil one egg per person and the salt water I "serve" luke-warm. Some years the water is saltier than other, don't know why. No Passover without it. Reviewed for PAC Spring '08. Thanks for posting.
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Possibly my favorite part of Passover since it's really the first bit of food that you're getting into your empty stomach after days of cleaning and a couple hours of the Haggadah. My favorite way of making eggs is according to Emeril's Lucky 13. Cook eggs in boiling water for 2 minutes. Then, cover, take off the flame, and let sit for another 11 minutes. Perfect hard boiled eggs! (Too long and you get that greenish tinge to the outside of the yolk.)
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I just had to laugh when I saw this posted! Reminds me of a recipe someone submitted to a community cookbook we were putting together -- for cornflakes -- 1 cup of cornflakes in the bowl, add milk to taste! ;-) I usually put 2 tablespoons of salt in about 2 quarts of boiling water, and let it cool on the counter while we read the Haggadah. I serve up two egg halves in about half a cup of salt water. We only eat this once a year on Passover eve, but what can I say, it's a repeat winner! ;-)
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RECIPE SUBMITTED BY
helowy
United States
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