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    You are in: Home / Recipes / Eggs in Salt Water (For Passover) Recipe
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    Eggs in Salt Water (For Passover)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    megnbrycesmom's Note:

    This really can't be called a recipe. But it is our traditional first course at Passover Seder, and it is yummy.

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    Units: US | Metric


    1. 1
      Hard boil eggs by your favorite method.
    2. 2
      Peel eggs immediately and store them in the refridgerator until chilled.
    3. 3
      Chop the peeled eggs and divide into bowls.
    4. 4
      Pour salt water over the eggs to taste.
    5. 5
      Serve immediately.

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    Ratings & Reviews:

    • on March 29, 2011


      This is a staple at my inlaws for Pesach. Shows up on our seder table every other year. We alternate between this and another family favorite, Wet Matzoh.

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    • on June 11, 2008


      OK, so it's not Passover, but I had to try it. Very tasty breakfast. Thanks for sharing! Made for ZWT4.

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    • on April 21, 2008


      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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    Read All Reviews (6)


    Nutritional Facts for Eggs in Salt Water (For Passover)

    Serving Size: 1 (50 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 71.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 71.0 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 6.2 g

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