- In a large bowl, mash the eggs roughly with a potato masher. Add 4 cups of water and 2 tablespoons of the salt. Add additional water and salt to taste. Cover and refrigerate until serving time.
- Ladle into soup bowls.
- This recipe yields 12 servings.
- Each serving: 70 calories; 646 mg sodium; 192 mg cholesterol; 5 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 6 grams protein; 0 fiber.
- Comments: This cold egg soup is a part of our family Passover ritual, combining two symbolic ingredients-eggs and salt. The eggs are a symbol of new life in the spring season and the salt represents the tears of the Jewish people when they were slaves in Egypt. Many families serve each guest a whole hard-boiled egg dipped in salt.
Notes:
Recipe from the author's mother-in-law, Gene Zeidler |
