The roasted eggs that are prepared for Passover are symbols of renewal and fertility. At the beginning of Passover, family and friends enjoy a banquet known as Seder. The Seder plate consists of edible symbols that the head of household serves to guests. A roasted egg, otherwise known as Beitzah, rests on the plate along with shank bone, herbs and other traditional foods. Roasting the egg properly will help avoid a mess.
Things You'll Need
Saucepan with lid
Place the eggs in a saucepan on the stovetop. Cover the eggs with water and bring it to a boil.
Remove the saucepan from the stovetop once the water boils. Place a lid over the saucepan and allow the eggs to cook for 10 to 12 minutes.
Strain the hot water from the eggs. Heat the oven to 350 degrees F.
Place the boiled eggs in the oven directly onto the racks. Roast the eggs in the shells until they appear charred or brown.
Remove the roasted eggs from the oven. Serve the eggs inside their shells on the Seder plate.
Cooking eggs too long will cause them to have a tough and rubbery texture. Eggs will often continue to cook after you remove them from the heat source, so avoid allowing them to cook for too long.