How do I roast an egg for my Passover Seder plate?

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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The key to roasting the egg for the Passover Seder meal is to start by hard-cooking it. If you try to roast a raw egg, it will explode (as I learned years ago when making my very first Seder). Place the egg in a saucepan with enough water to cover it and bring it to a boil. Immediately turn off the heat, cover the pan, and let the egg sit in the hot water until it is well-cooked, about 13 minutes.

Now it's time to roast the egg: you can hold it with tongs above (not in) the flame on your stove, you can place it directly on the rack of a preheated 350 degree oven, or use my favorite method: place it in the toaster oven, where the heating unit is closer to the egg than in the oven, Whichever way you choose, subject the egg to the heat until it just begins to get brown markings and a few cracks.

Marge Perry
Apr, 2011
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