Sephardk Oven-Roasted Eggs

Preparation info

  • Difficulty


  • Serves

    5 to 10

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

William Rubel, author of The Magic of Fire, told me that he roasts eggs in the oven for several hours, achieving the same delicious results as if he'd roasted them all night buried in hot ash in the fireplace. The egg shells and whites turn golden, while the yolks remain creamy.

“I have been known to use the oven when I need a dozen golden eggs for a party,” he told me. “To more closely mimic the uneven but very beautiful colors you get baking eggs in the fireplace, I stagger the oven removal times, which makes a more beautiful presentation than oven-roasted eggs all removed at the same moment. When roasting eggs in the oven, I can generally tell when they begin to turn deeply golden by the tiny drops of blackened albumen on the outside of the shell, but, of course, you can always take an egg out, run it under cold water, and crack it open to see the color for yourself”

Rubel tells me he likes to serve them with a strongly flavored anchovy vinaigrette made with salt-packed anchovies.


  • 10 very fresh AA eggs
  • Coarse sea salt and freshly ground pepper
  • Anchovy Vinaigrette, optional


  1. Set the oven rack in the middle. Soak the eggs in warm water while preheating the oven to 225°F. Set the eggs directly on the rack. Bake for 4½ to 5 hours. Stagger the removal as described above if you are going for a multihued effect.
  2. Roll the eggs to crackle the shells, then drop them into a bowl of cold water to soak for 5 minutes. Slip off the shells, dry, and place attractively on a colorful dish. Serve at room temperature with salt and pepper or the anchovy vinaigrette.


Slow-Cooker Oven-Roasted Eggs

Place the dry eggs in an empty earthenware electric slow-cooker. Cover, turn the heat to low, and cook for 5 hours, turning the eggs occasionally. Peel as directed in Step 2 above and serve warm with salt and ground cumin.