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1 dozen eggs
In this recipe, eggs are baked overnight, which prevents scorching and results in a creamy, rich flavor, and beautiful brown color.
Preheat the oven to 225°F.
Place the eggs in a casserole dish. Add water to cover, about double the volume of the eggs. Bring to a simmer on stovetop, then cover tightly and transfer to the oven.
Bake at least 8 hours or overnight. Drain and serve.
I also leave it on the Shabbat plata with excellent results.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
Water