eggs - done

Roasted Eggs

When I think of Passover and food for the Seder table, one of the first things that comes to mind are unusually beautiful roasted eggs.

eggs - done in sunAnother thing that always comes to mind? Marcy Goldman’s Matzah Crunch!

Matzah crunch w pistachios

But I digress …

I love the opportunity to present  these golden-roasted eggs on the seder table: eggs, being so symbolic, deserve to be presented in some special way. Oven roasting them results in egg shells beautifully colored brown, golden, yellow and auburn, all mottled and spotty.

On the inside they are light carmel with a smooth creamy texture. They taste like hard boiled eggs, only better!

eggs- out of shellWhen I first started actively participating in making Seder I recall scouring through magazines and Jewish cookbooks, trying to recreate yet reinvent at the same time. To respectfully uphold tradition while trying to put an interesting spin on the dining experience.

I recall alternating orange and yellow place mats sitting atop my crisp white table cloth, with matching tulips (sounds a bit cutesie but it was really nice!). And little plastic animals placed around the table: spiders and snakes and frogs and insects, representing the seven plagues (our children were young at the time and they required fun distractions!!). And a very decadent Flourless Chocolate Cake and an Apple Cake and Meringues and chocolate dipped strawberries and Matzah Crunch — funny how the desserts remain so vivid in my memory!!

We began with these oven roasted eggs. To this day I make the same eggs each Passover. I’m not sure where the idea first came from — probably an old Gourmet magazine — but my faded recipe is hand written on lined paper with no notations other than the few changes I’ve made through the years.

They are beautiful. A stunning center piece. Always part of the conversation for their uniqueness. And always delicious!


If you want to roast more than 12 eggs, use a larger pot and increase the amounts of onion skins, coffee and seasonings accordingly. The roasting time will be the same.

12 eggs

4 cups onion skins, collected from 6-10 large onions, stored in the fridge until ready to roast

1 ½ cups coffee grounds …  sounds like a lot to gather, but just visit your local coffee roaster and ask for used grinds. In all these years no one has yet refused my request!!

1 tsp kosher salt

1 tsp ground pepper

2-3 tbsp olive oil, no need to be exact, you can guestimate

cold water


Heat oven to 225 degrees.

eggs - onion in potArrange half the onion skins on the bottom of a dutch oven.

eggs - in potPlace the eggs on the onion skins.

eggs - covered w coffeeSprinkle coffee grinds over the eggs.

eggs- covered w coffee, salt peppet and oilAdd salt and pepper and oil.

eggs - covered added waterCover with remaining onion skins.

eggs - submerged in waterAdd cold water until everything is completely submerged.

Cover and place in heated oven.

Cook a minimum of six hours and up to eight.

eggs -after roastingRemove from oven and lift eggs out of cooking liquid with a slotted spoon. Rinse. Wipe clean with a towel.

eggs - done in sunServe eggs warm or refrigerate until ready to use, allowing them to come to room temperature before serving.

I recommend leaving some eggs in the shell for presentation purposes and peeling the remaining eggs to be served at the table with salt water.

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