Pesach Menu: Eggs, Part I

Passover is right around the corner. All around the Jewish world, people are starting their lists, most prominent among them is The Meal. The traditional Pesach meal during the Seder (Shulchan Orech) usually starts with an egg. The roasted egg on the Seder plate represents the chagigah sacrifice, as well as a symbol of mourning for the destruction of our Temple. Many people have the custom to eat a hard-boiled egg in salt water as a soup. I actually eat the egg from the Seder plate, since I believe that the ki’arah is supposed to be functional, not merely decorative. But that’s me. I’ve assembled a list of recipes for egg dishes that are delicious, beautiful, and easy to prepare. The seder is about freedom, and elegance is most certainly a symbol of freedom.

Eggs are such a basic part of cooking that they’re often overlooked as a starring ingredient, which is a shame. Especially if you’re like me, and love poached eggs on stuff.

I’ve collated a number of recipes where eggs feature prominently. There are no omelettes. These are all first course egg dishes, when the egg is typically consumed at the seder. There are ten recipes in total, so keep an eye out for part two. I admit that I had a hard time deciding on how to put down amounts for the recipes. What if you’re four people? What if you’re twenty-four? I’m leaving it up to you to decide quantities, but to be fair, I’ve made them per-person portions or otherwise given you approximate amounts and ratios to guide you.[UPDATE: I made the recipes for four person portions. Now you can simply multiply.]

Chinese Egg Drop Soup

This is a ridiculously simple recipe is silky smooth and delicious with almost universal appeal.

Timing: Prepare soup before the seder. Add in eggs immediately before service. 

Posted in:
  • Prep Time : 15 min
  • Cook Time : 90 min
  • Ready Time : 1 hour, 45 min




  • 1 kilogram chicken bones
  • 1 bunch scallions
  • 4 large eggs
  • 4 large egg yolks
  • 1/8 teaspoon ground ginger
  • 2 teaspoons potato starch


  1. Make a very basic chicken soup using chicken bones and scallions.
  2. Add ground ginger.
  3. Crack eggs into a glass and check for blood spots. Whisk the eggs together in a bowl. Using the fork, lift the egg out of the bowl and allow it to stream into the pot one fork at a time. Repeat until all of the egg is used.
  4. Add potato starch in a slurry to the simmering soup until slightly thickened.


Noodles aren’t the only thing the Italians acquired from the Chinese. Stracciatella is Italian egg drop soup. The difference is the heartier broth and the addition of greens, usually herbs but sometimes spinach.

Timing: Stir in eggs immediately before service.

Posted in:
  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


4 servings


  • 2 liters water or stock
  • 250 grams onions
  • 4 clove garlic
  • olive oil
  • 2 whole chicken breast
  • 1 bunch fresh parsley
  • 2 large eggs
  • salt and pepper
  • cayenne pepper


  1. Start with prepared chicken soup or stock.
  2. Saute onions and garlic in olive oil.
  3. Add strips of chicken breast, 50 grams per person, and cook until no longer pink, 2-3 minutes.
  4. Add roughly chopped parsley, one bunch without stems per four people, and saute until soft, 5 minutes.
  5. Add chicken soup. Boil, reduce heat and cook for 5-7 more minutes.
  6. Crack eggs into a glass and check for blood spots. Using the ratio of 1 egg per two people, beat eggs in a bowl. Add eggs to soup in a thin stream while stirring back and forth.
  7. Season with salt, black pepper and cayenne pepper to taste.

Avgolemono Soup

This Greek lemon and egg soup is currently enjoying immense popularity. It should, it’s really delicious.

Timing: Make soup beforehand. Stir in eggs mixture before service, or reheat without allowing soup to boil.

Posted in:
  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


4 portions


  • 2 quarts chicken stock
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh lemon juice more to taste
  • 2 cups matzah farfel


  1. Bring stock to low boil.
  2. Beat eggs, lemon juice and zest together in a medium bowl.
  3. Slowly pour one ladle of soup into the egg mixture to temper it.
  4. Reduce heat on the soup.
  5. Slowly add the egg mixture into the soup.
  6. Add matzah farfel.
  7. Stir to thicken. Do not allow to come to boil.

Roasted Garlic Soup with Poached Eggs

If you’re meal isn’t complete without the taste of garlic, then what better way to enjoy it than with a poached egg? This is especially good in Israel, where the market stalls are bursting with new garlic.

Timing: Prepare soup and eggs before service. Assemble for first course.

Posted in:
  • Prep Time : 20 min
  • Cook Time : 25 min
  • Ready Time : 45 min




  • 4 heads garlic
  • olive oil
  • kosher salt
  • 4 large eggs
  • 6 clove garlic minced
  • 2 liters stock
  • 4 whole garlic shoots


  1. Roast one head of garlic per person by placing it in a square of foil, drizzling it with olive oil, sprinkling it with kosher salt, wrapping it up and cooking it in a 375 oven until soft, 30-40 minutes.
  2. When cool, slice the head in half. Squeeze the softened cloves into a bowl. Season lightly with salt, to taste.
  3. Poach one egg per person.
  4. Saute minced garlic in a pot with olive oil. Add chicken soup. Cook until simmering.
  5. Place a large dollop of roasted garlic in the center of each soup bowl. Set the egg on top of the garlic. Slowly add soup into the bowl until the egg is submerged partway. Garnish with three thin slices of fresh garlic shoots, fresh garlic, fresh chives, or scallions.

Deviled Eggs

This is a classic, kid friendly recipe and never fails to be a crowd-pleaser.

Timing: Prepare before seder. Hold in refrigerator until ready.

Devilled eggs are a quick and fancy appetizer, light lunch, or for your Pesach seder.

Posted in: ,
  • Prep Time : 2 min
  • Cook Time : 15 min
  • Ready Time : 17 min




  • 1 large egg per person
  • 1 tablespoon mayonnaise per egg
  • pinch salt
  • pinch cayenne pepper


Using a pushpin, poke a hole in the wide end of the eggs. This will allow the egg to expel the air from inside the shell as it cooks. Place the eggs one layer deep in a pot. Cover the eggs with hot tap water. Place the eggs on the stove for 15 minutes. Immediately remove the eggs and run them under cold water to stop them from cooking. Shell the eggs. Carefully slice the eggs lengthwise. Scoop the yolks out into a bowl and set the whites aside. Mix the yolks with mayonnaise. Season with salt and cayenne pepper. Spoon or pipe the yolks into the hollows of the egg whites.


Poached eggs can be held at 55°C (125°F), which is just a little over “hot to the touch”. Fill a deep ceramic dish with hot water from the tap. Add the poached eggs as they’re done. Every 20-30 minutes, check the temperature. If you can hold your hand in the water for more than four seconds, add a cup of water from your urn to raise the heat. What should you use to sop up the egg yolks? How about matzah farfel kugel if plain matzah isn’t going to cut it.

The timings that I’ve given are my own. If for whatever reason eating Korech in your house takes 45 minutes, adjust your timing accordingly.

These recipes are meant for sedarim that are not on Shabbat, where you can use your oven and stove to cook. Please do not prepare these recipes in violation of Shabbat.