Eggs in Salt Water (For Passover)

From: JanuaryBride

On Jun 11, 2008

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

From: Chef Dudo

On Apr 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.

From: Mirj

On May 2, 2007

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!

From: LawyerMom

On Mar 31, 2008

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.)