Why passover egg

Set the leek pieces aside, rinse the bowl and repeat washing the leeks as needed. Set a steamer into a pot with a few inches of water in the bottom and bring to a boil over high heat.

Place the clean leek pieces in the steamer, cover the pot, reduce the heat to medium and cook for 15 to 20 minutes, until very tender.

Transfer the cooked leeks to a colander or strainer and force out any liquid with the back of a spoon. Scoop out the insides of the cooled potatoes, leaving a thin layer next to the skin. The yield is about 4 cups. Mash together the leeks and potatoes, breaking up any large lumps. Add the grated carrot, beaten eggs, salt, pepper and the cheese, if using. Stir until well incorporated. Use 2 tablespoons of the oil to grease a 9-byinch baking dish.

Place in the oven for 3 to 4 minutes, or until well heated, then remove it just long enough to spread the leek-potato mixture in the dish in an even layer. When the pan is really hot, the mixture should sizzle as it hits the oil.

The heated baking dish and its oil will help create a crust on the bottom and sides of the casserole. Gently brush the top of the leek-potato mixture with the remaining oil. Bake middle rack for 30 to 35 minutes, until the mixture is firm and golden brown around the edges. Spring Egg Drop Soup This soup is a good way to use up some of the egg yolks generated by all the whites used in Passover baking. Add more of the yolks or use less , depending on your taste and how many extra yolks you have around.

Unlike most egg drop soups, there is no soy sauce in this version. Soy sauce is among the group of foods not kosher for Passover because it is fermented. Instead, this soup relies on ginger, garlic, mushrooms and the bright spring flavors of asparagus and dill. Preheat the oven to degrees. Line a rimmed baking sheet with aluminum foil or parchment paper. Heat the broth in a soup pot over high heat. Add the ginger, garlic and mushrooms; once the mixture comes to a boil, reduce the heat to medium-low, cover and cook for 30 minutes.

Drizzle lightly with olive oil and sprinkle with a couple pinches of salt. Roast for 12 to 15 minutes, depending on thickness, until crisp tender. When cool enough to handle, cut asparagus in 2-inch pieces on the diagonal. Use a slotted spoon to extract the ginger and garlic pieces from the broth. Discard the ginger; mash the garlic and add it back to the broth. Stir in the sesame oil. Let cook uncovered another 10 minutes. Season lightly with salt and pepper.

Beat the egg yolks with a fork just until smooth. Use the tines of the fork to slowly drizzle the egg yolk into the broth on low heat, moving around the pot as you drizzle. Do this in 3 or 4 times rather than adding all the egg yolk at once. Each time, wait a moment and then stir to create ribbons of eggs. If using both the yolk and the white, beat the eggs with a fork until almost blended, then add slowly, stirring consistently. The recipe can easily be halved or doubled.

In testing, we liked using mini chocolate chips for these meringues, but regular-size ones will work as well. Make ahead: The meringues can be stored in an airtight container at room temperature for up to 4 days. It does bear adding that the Zoroastrian new year, Nowruz, did influence the seder, especially the plate of symbolic foods set in the middle of the table, which includes eggs, greenery and other symbolic foods.

So we cannot totally reject the possibility that the Passover egg originated with Nowruz, though it is unlikely. The origins of religious customs are often obscure, shrouded by millennia of history, and difficult to uncover with accuracy.

Thus we must be content with the answer - they may be connected, but probably aren't. By the way, there is zero evidence for the theory making the rounds on internet, that the Easter egg started with the goddess Ishtar in Mesopotamia. None at all. Fake news. Elon Gilad Apr. Get email notification for articles from Elon Gilad Follow. Open gallery view. A typical seder plate. Credit: Wikimedia Commons. Men run carrying their wives in a contest during the celebration of Nowruz in Aksu, China, March 21, Credit: China Stringer Network, Reuters.

Click the alert icon to follow topics: Passover Christianity. Envoy on Iran. Tel Aviv Is Over. Gay Haredim Turn to Her for Help. Sometimes She Prescribes Chemical Castration. A somewhat more likely explanation of the Easter egg comes from the Christian tradition of abstaining from eggs during Lent. Hens do not stop laying the eggs during the day fast, but as the faithful could not eat them, they found another way to utilize the resource, lest it rot.

Someone may have decided their uneaten breakfast could make a good decoration and soon all the eggs were dressed up in fun colors.

It is unlikely that the Jews got the egg from Christians. Even though the Christians were decorating eggs for Easter for a century before the Jews consumed eggs at Passover, the egg had previously been present as a tool for measurement. With thousands of years of history behind these customs, we may never know the origins of either with any certainty.

In the end Gilad concluded that connections are possible, but not probable. Amy G Flickr CC by 2. Both of these traditions utilize the egg, but is there a relationship? Tags: Christian Easter. Support Aleteia! Here are some numbers: 20 million users around the world read Aleteia. As you can imagine, these numbers represent a lot of work. We need you. It only takes a minute.