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-> Pesach Recipes
Amarante
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Wed, Mar 29 2023, 12:54 pm
I had to make this as I hadn't though of this since my Bubbe died along with the cremsolet and the tiny chicken eggs that were inside the chickens she bought. She would save those for me when she gave me the bowl of chicken soup.
I bet she made it with schmaltz instead of oil. She told me that in Poland they would fatten up a goose for Pesach because it had so much fat that could be rendered. But for pareve you can use oil of course.
Amother Neonpink reminded me that my Bubbe would have added gribbenes Thank you neonpink
Essentially just needs the caramelized onions most people are already making and some hard boiled eggs.
Egg and Onion aka Eier Mit Tsibeles
Recipe by Joan Nathan
Served to start the Sabbath dinner or as a simple breakfast on weekends, this Ashkenazic dish of mashed hard-boiled eggs and ultracaramelized onions feels indulgent in its rich flavor. Lisa Goldberg, a founder of the Monday Morning Cooking Club in Sydney, Australia, shares her grandmother’s Polish Jewish recipe for this beloved, time-honored dish, also called “eier mit tsibeles” in Yiddish. The key to deep, complex flavor is in the onions, which should be cooked slowly until caramelized, with a slightly burned texture. Save the leftover onion-infused oil to add flavor to vegetables or chicken. Serve this as an appetizer, with good bread or matzo, or as breakfast, with bagels or matzo. —Joan Nathan
INGREDIENTS
Yield: 6 servings
1½ large yellow onions, peeled and roughly chopped into ½-inch dice
½ cup vegetable oil or chicken fat
6 large eggs
Sea salt and freshly ground black pepper
Chopped tarragon, chives or parsley, for garnish
PREPARATION
Put the onions and oil in a large frying pan and cook over medium heat, stirring occasionally, for about 20 minutes, or until the onions are golden brown and very soft.
Meanwhile, put the eggs in a medium saucepan, cover with cold water and bring to a boil. Reduce to a simmer and cook for 8 minutes, until hard-boiled. Drain the eggs and run under cold water until cool enough to handle. Next, tap each egg on the side of the sink until cracked all over, then peel under cold running water. Transfer the peeled eggs to a medium serving bowl. Coarsely mash the eggs with a fork. NOTE - Grate them on a box grater like my Bubbe did for a more authentic texture
When the onions are caramelized, transfer them to the eggs with a slotted spoon, leaving most of the oil in the pan. Gently mix with your hands or a fork or spoon; you should still be able to distinguish the egg bits from the onions. Season generously with salt and pepper. If the mixture seems too dry, add a little oil from the pan. The mixture should stick together if pressed with your fingers, but should not be oily. Sprinkle with herbs before serving warm or at room temperature.
Last edited by Amarante on Wed, Mar 29 2023, 1:06 pm; edited 1 time in total
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amother
NeonPink
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Wed, Mar 29 2023, 1:04 pm
Its missing gribenes (skin cracklings) !!
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Amarante
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Wed, Mar 29 2023, 1:05 pm
Yes I forgot to add that my Bubbe would also make the gribbenes which were so good.
I will edit to include that.
Thanks.
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amother
Hosta
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Wed, Mar 29 2023, 1:05 pm
My mom makes it.... She's an eishas chayil. My father loves them.
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amother
NeonPink
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Wed, Mar 29 2023, 1:08 pm
amother Hosta wrote: | My mom makes it.... She's an eishas chayil. My father loves them. | My grandmother used to make them just on pesach, though her mother made them all year round. Nothing like it!!
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