How to Roast an Egg for Passover

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

  • Seder plate

Step 1

Place the eggs in a saucepan on the stovetop. Cover the eggs with water and bring it to a boil.

Step 2

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.

Step 3

Strain the hot water from the eggs. Heat the oven to 350 degrees F.

Step 4

Place the boiled eggs in the oven directly onto the racks. Roast the eggs in the shells until they appear charred or brown.

Step 5

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.

References & Resources