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Chagiga egg - time sensitive

 
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Rappel




 
 
 
 

Post  Wed, Apr 08 2020, 8:19 am
I honestly don't remember how we prepared it in the past. Do you just put it straight in the oven? Do you need to make a bunch, like when you hard boil them?
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amother




Blue
 

Post  Wed, Apr 08 2020, 8:22 am
We set aside one of the hard boiled eggs for this.
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banana123




 
 
 
 

Post  Wed, Apr 08 2020, 8:22 am
For the seder plate egg, you roast it. You can roast it with the zro'a. No need to make more than 1.

For the other eggs, you just hard boil. Our minhag is to make as many as there are people, because everyone loves eggs in salt water. Smile (But you could make enough for each person to have just half an egg, or a quarter of an egg, etc...)
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sub




 
 
 
 

Post  Wed, Apr 08 2020, 8:26 am
We don’t roast it. Plain hard boiled. And also enough for everyone
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FranticFrummie




 
 
 
 

Post  Wed, Apr 08 2020, 8:29 am
I like to wrap mine in leftover onion skins, and then in a layer of foil. It gives the egg a really lovely roasted color and flavor.
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Rappel




 
 
 
 

Post  Wed, Apr 08 2020, 8:29 am
Thank you all!
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chanchy123




 
 
 
 

Post  Wed, Apr 08 2020, 10:59 am
For the keara- I roast a hard boil egg (I cover with tin foil and roast in the oven). We serve regular hard boil eggs in salt water before the meal.
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