Roasting an egg for seder plate

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Name: Roasted Egg
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Kosher
Ingredients: 1 egg

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INGREDIENTS

1 egg

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.