Making Eggs in Salt Water

Name: Making Eggs in Salt Water
Ingredients: Hard-boil the eggs. Meanwhile, in a small bowl, dissolve 2.5 ml/½ tsp salt in 120 ml/4 fl oz/½ cup warm water. Cool, then chill.; Shell the eggs and serve with the salt water for dipping, or place them in the bowl of salt water.

Preparation info

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This simple dish is the first thing eaten when the Pesach service is over. It is only eaten at this time. Allow about 1½ eggs per person.

Method

Hard-boil the eggs. Meanwhile, in a small bowl, dissolve 2.5 ml/½ tsp salt