Get Roasted. But it’s not what you think.
During Pesach/Passover many Jewish people use hard-boiled eggs as part of the celebration. However, Jews from the Sephardi/Mizrachi tradition use oven-roasted or braised eggs. Beitza. This can be tricky because eggs will explode if they are just put into the oven and roasted at high temperatures. So, here are some traditional methods for roasting an egg:
- The traditional method from Jews who lived in Transylvania/Turkey and the Balkan countries (Bulgaria/Romania, Croatia/Serbia, Macedonia, etc.) is to rub the egg with oil, and partially submerge it into the braising liquid with the meat and vegetables being prepared in the oven for the Seder meal.
- The Mizrachi tradition (from Iran/Persia, Iraq/Syria, etc.) is to rub oil on the egg and wrap strips of meat around it, or stuff the eggs into the cavity of a hen or create a pocket in the meat to put the egg so the meat is holding/covering it. This acts as an insulation and causes the eggs to heat slower and cook evenly, so there’s less chance that the egg will explode
- Another interesting method is the Yemenite-Jewish tradition of soft-boiling the egg for two to four minutes in coffee, and then placing the egg into or under the roasting meat in the oven. Whichever way you try, roasting an egg makes it really flavorful because the juices, broth, the flavors from spices, and the meat permeate the egg while roasting to create a wonderful treat!
At the conclusion of the Seder, it is customary to wish everyone Shalom/Peace and a return to the homeland by saying “Next year in Jerusalem!
-Written by Rabbi Yehonatan Levy (Chef Jonathon Levy)