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Eggs

Appears in
Jewish Holiday Cooking
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About
No less than twelve large brown paper bags spilled out of the kitchen for us to unpack when my father finished the Passover shopping. Every one, it seemed, contained at least one box of matzoh and a dozen eggs.
The matzoh lasted long after the eight-day holiday, when all our inventiveness had evaporated and we had thoroughly tired of eating it. But my father had to buy more eggs after just three or four days.

Eggs are indispensable for Passover cooking. Traditional favorites, like matzoh brie, knaidlach, and bimuelos and bubelach (Sephardi and Ashkenazi fritters), call for heaps of eggs to be mixed with matzoh or matzoh meal. And six to ten at a time, they are beaten into baked goods, replacing the forbidden leavening.

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