Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 26, 2007 06:16 PM

Beets and Eggs for Passover?

This month on epicurious there is a Mark Bittman recipe for griddled eggs for the seder in place of passed eggs and salt water. Any other suggestions for how to serve hard boiled eggs - either traditional or creative? Also I would like to serve some sort of beet dish - any good recipes out there? Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. Maybe not a popular option, but a tradition in our family: chop the eggs up in fairly salty water, so the yolks more or less dissolve and create a "soup". (Served in bowls, eaten with a spoon) I have no idea where this tradition came from, but I actually quite like the soup, if it's just the right saltiness. This concoction seems to gross out everyone who didn't grow up with it, though, so I don't know that I recommend it for a seder!

    For beets: a nice salad with is incidentally very passover appropriate: beet-horseradish salad! Toss peeled roasted beet slices in a dressing made from two parts vinegar, two parts horseradish to one part oil. (add a little sugar to taste, or mustard, or dill, or all of the above) Salt and pepper to taste, or add capers or chopped pickled cucumber slices or parsley. (For a light summer lunch, I make this to go with herring)

    6 Replies
    1. re: another_adam

      hey we have passover soup too!
      salt water (i think it's for the "tears"), hardboiled eggs (spring) and boiled potatoes (um...cuz our family came from russia and they had potatoes there?)
      it's tradition!

      1. re: Jeserf

        Oh! Ours didn't have potatoes, though that sounds like a good addition (I'm weird and would consider eating eggs in salt water in the middle of the summer heat, not just during passover) Might be a little filling for me in a seder context :)

        1. re: another_adam

          That's an interesting combination since many people eat potatoes as part of the seder instead of the bitter herb or is it instead of the egg??? Does anyone out there have this custom?

          1. re: KingsKetz

            At my father's family seders I think some people do eat potato dipped in salt water rather than the egg.

            1. re: KingsKetz

              Just came back from my first Seder with the potatoes and the eggs... My family is Russian, too, but we've never done it!

              As for the original post... I'm planning to roast up some beets and serving them diced in a salad of arugula, goat cheese and sliverd almonds.

              1. re: KingsKetz

                We accommodate everyone by dipping parsleyed potatoes in salt water.

        2. I make huevos haminados (sp??). Which are long-cooked hard boiled eggs in the Spanish style. As odd as it sounds I keep the onions skins from lots of yellow onions and layer the eggs amongst the onion skins in a big LeCreuset pot. I add oil and coffee grounds and water to it all. I can't remember right now if I add some salt as well. I think I do. The eggs cook on simmer for hours on a back burner. They come out really creamy tasting and they look beautiful especially if the eggs crack a little as they are cooking. The shells and the egg whites are tinted beautifully by the onion skins and the coffee grinds and the cracks lend a darker color around them so there is great contrast.

          I usually take one of the cracked eggs and burn it on the gas burner to use on the seder plate. It's gorgeous.

          1 Reply
          1. re: KingsKetz

            We use onion skins to color the eggs for the seder plate instead of roasting/burning on the gas burner. Came to me as a Polish tradition from my uncle's mother.

          2. I usually make the beet, red onion and horseradish relish from epicurious.
            It should be made in advance (always a plus).

            1. Yes, yes, make the huevos haminados. Low impact (since they just barely simmer on the back of the stove for hours) and you can make them ahead if necessary. Very beautiful--the whites get pale coffee-colored and the yolks are brilliant deep yellow.

              For beets, I have converted many a beet-hater with this salad at my Seders. First, roast your beets. Wrap them in a foil packet, or put in a deepish dish with a little water and cover tightly. Roast at 350 until very tender. Let cool, then slip off skins. Cut in wedges and toss with a few tablespoons of pomegranate molasses, olive oil, some orange juice, salt and pepper, and a bit of finely chopped/microplaned orange zest. I like to use blood oranges if available. Add peeled blood or navel orange sections. Toss well, and adjust dressing to taste--you definitely want to taste that lovely tart-fruity pomegranate flavor. Put in the fridge until needed.

              You can find pomegranate molasses in many gourmet/specialty shops or Middle Eastern groceries. It's a thick syrup made from boiled-down pomegranate juice, about the consistency of maple syrup, dark brownish-red, with a tart, fruity taste. A little like tamarind concentrate, only with more berry-like flavor.

              4 Replies
              1. re: dixieday2

                I hope that I don't suggest something to you that is absurd for this occassion and if I do, I am pleading ignorance. But you asked for recipes with eggs, so here is a my input.

                Once went to a friends (Italian Jewish decent) for dinner, and they cooked the Great Grandmother's pasta with marinara sauce recipe. Although I had never heard of this or even seen a recipe for it, they served the eggs whole in the marinara sauce. I recall that I saw artichoke hearts in there as well, and iIt was delicious!

                1. re: chef chicklet

                  Well, for Passover, you'd probably leave out the pasta but the marinara sauce could be pesadic (kosher for Passover) if made that way. Very interesting! And artichokes are a good spring thing too.

                2. re: dixieday2

                  Thanks for the beet salad recipe! I have a bottle of pomegranate molasses in the fridge, and I love the taste of it.

                  1. re: dixieday2

                    Your beets sound wonderful Do you think they could be done the day before? I would just do the beets the day before, but it is probably better if they are mixed with the stuff while still warm. Thanks.

                  2. I make pickled eggs with beets. I think it is Amish or Pennsylvania Dutch. Mix a can of beets, some cider vinegar, water, seasoning to taste, optionally onions or shallots in a jar and add hard boiled eggs but making sure they are completely immersed. If purple eggs are too weird for you, leave out the beets.

                    2 Replies
                    1. re: kayakado

                      my cousin used to actually serve egg and beets together, in the form of borscht with hard boiled egg crumbled over the top. Did anyone else ever have that? I havent seen it here. It tasted good but the pink eggs were a little wierd to me, but it could be a new modern comeback..

                      1. re: chompie

                        You could do eggs and potatoes together -- deviled eggs nested in potato skins/potato boats. A bit of a layered effect...