Passover (or Pesach), the Jewish holiday that commemorates the exodus of the Israelites from ancient Egypt, starts tonight, along with its many quirky food restrictions (albeit all with solid biblical backing.)
My advice on how to get through these unleavened days? Don’t over think it.
Eggs and Passover go together like matzo and jam. The boiled egg on the seder plate (the Passover seder plate contains a handful of items that are symbolic to the retelling of the story of Exodus), eaten with salt water for the first course, represents mourning for hardships past – though these days it’s your cardiologist who’s crying come day eight of Passover (zinger!)
Still, sometimes it takes a Jewish holiday to remind one of a Jewish classic, such as this delicious scrambled meal recipe. (And it goes without saying that Easter is a particularly eggy holiday as well.)
In other news, I’ll be blogging about Passover for Food & Wine magazine, so check back here for postings every day this week.
Eggs, lox and onions
Take a knob of butter and a dribble of oil (so the butter doesn’t burn as easily) and heat them in a small pan. Thinly slice a small cooking onion, put in the hot butter, set on a med-low temperature, and season with salt and pepper and pinch of sugar. Cook for about 12 minutes (it’s worth doing it slow and right.)
When onions look good enough to eat, a couple of eggs beaten with a touch of water, tip into onions and cook for about 20 seconds, stirring constantly. Then toss in about 2 ounces good quality lox (I swear by Kristapsons in Toronto), roughly chopped, plus and a scattering of capers until just warmed through.