Egg Kichel is a delightful twist on the traditional Passover treat that brings a fresh, savory flavor to the holiday table. This recipe combines simple ingredients to create a light, crispy snack that’s perfect for snacking or serving alongside your festive meals. It’s a great way to enjoy kichel without the usual sweetness.
We love how easy this Egg Kichel recipe is to prepare, making it an ideal choice for busy holiday cooking. Plus, it fits perfectly within Passover dietary guidelines, so you can enjoy it guilt-free. Whether you’re new to Passover cooking or looking to add something unique to your menu, this recipe is sure to become a favorite.
Ingredients
To make our Egg Kichel Recipe for Passover, we use simple, wholesome ingredients that create the perfect balance of lightness and crunch. Below are the essential components divided into dry, wet, and optional categories for ease and clarity.
Dry Ingredients
We start with the dry elements that form the base and structure of our crispy kichel:
- 1 cup matzo meal (ensure it is finely ground for even texture)
- 2 tablespoons sugar (for a subtle sweetness that complements the eggs)
- 1/2 teaspoon salt (to enhance all flavors)
- 1/4 teaspoon black pepper (adds a mild savory note)
| Dry Ingredients | Quantity | Note |
|---|---|---|
| Matzo meal | 1 cup | Use finely ground |
| Sugar | 2 tablespoons | Adjust for sweetness preference |
| Salt | 1/2 teaspoon | Enhances flavor |
| Black pepper | 1/4 teaspoon | Optional for mild spice |
Wet Ingredients
Our kichel’s tenderness and richness come from these wet ingredients that blend seamlessly into the dry mix:
- 2 large eggs (beaten thoroughly for smooth consistency)
- 2 tablespoons vegetable oil (or any neutral oil suitable for baking)
- 1 teaspoon vanilla extract (optional but recommended for a subtle aroma)
| Wet Ingredients | Quantity | Notes |
|---|---|---|
| Eggs | 2 large | Beaten well for uniform texture |
| Vegetable oil | 2 tablespoons | Neutral oil suits better than butter |
| Vanilla extract | 1 teaspoon | Optional for added aroma |
Optional Add-Ins
To customize our Egg Kichel for Passover and add unique bursts of flavor or texture, consider these optional but delightful additions:
- 1 tablespoon poppy seeds (for a nutty crunch)
- 1/4 cup chopped nuts (almonds or walnuts add depth)
- 1 tablespoon orange zest (adds a bright citrus note)
- 1 pinch of cinnamon (for a warm spice twist)
Incorporating any of these can elevate your Passover treat, making it truly your own.
Equipment Needed
To make our Egg Kichel Recipe for Passover perfectly crisp and flavorful, we need the right equipment. Below is a list of essential tools that ensure ease and precision throughout the process.
- Mixing Bowls: We use a large bowl for combining dry ingredients and a medium bowl for whisking the eggs and wet components.
- Whisk or Electric Mixer: A whisk helps us beat the eggs thoroughly, incorporating air for a light texture. An electric mixer speeds this step if desired.
- Measuring Cups and Spoons: Accurate measurements keep flavor and texture consistent.
- Sifter or Fine Mesh Strainer: Sifting the matzo meal and dry ingredients prevents lumps and ensures even mixing.
- Baking Sheet: A flat, rimmed baking sheet provides the surface for baking the kichel. We recommend using one lined with parchment paper to prevent sticking and ease cleanup.
- Parchment Paper or Silicone Baking Mat: These non-stick liners promote even baking and crispness.
- Spatula: For folding wet and dry ingredients together gently without deflating the mixture.
- Oven Thermometer (optional): Ensures the oven temperature is accurate for perfect crispiness.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine wet and dry ingredients |
| Whisk/Electric Mixer | Beat eggs thoroughly for texture |
| Measuring Cups/Spoons | Measure ingredients precisely |
| Sifter | Prevent lumps in dry ingredients |
| Baking Sheet | Baking surface for the kichel |
| Parchment Paper | Non-stick surface for baking |
| Spatula | Fold ingredients gently |
| Oven Thermometer | Check oven temperature accuracy |
With these tools ready, we can confidently proceed to create our delicious Egg Kichel with ease and consistency every time.
Prep Steps
Before we start baking our Egg Kichel, we need to carefully prepare the dough and egg wash to achieve that classic light and crispy texture. These steps ensure our Passover treat turns out perfect every time.
Preparing the Dough
- Sift all the dry ingredients—finely ground matzo meal, sugar, salt, and black pepper—into a large mixing bowl to eliminate lumps and combine evenly.
- In a separate bowl, lightly whisk the eggs and vegetable oil together, incorporating optional vanilla extract if desired.
- Gradually add the wet mixture to the dry ingredients while stirring gently with a spatula. This prevents overmixing and keeps the dough tender.
- If using, fold in optional add-ins like poppy seeds, chopped nuts, orange zest, or cinnamon to personalize flavor and texture.
- Cover the bowl with a clean kitchen towel and let the dough rest for 10–15 minutes; this helps matzo meal absorb moisture and improves pliability.
Preparing the Egg Wash
- Crack an additional egg into a small bowl and beat it until smooth and frothy.
- Add a teaspoon of water or vegetable oil to thin the egg wash slightly; this promotes an even golden glaze on our Egg Kichel.
- Using a pastry brush, we will lightly coat the surface of each dough piece just before baking to achieve that irresistible shine and crispness.
| Step | Action | Purpose |
|---|---|---|
| Sift Dry Ingredients | Combine matzo meal, sugar, salt, black pepper | Prevent lumps, ensure even distribution |
| Mix Wet Ingredients | Whisk eggs, oil, and optional vanilla | Prepare smooth wet base for dough |
| Combine Mixtures | Gently fold wet into dry | Maintain tender dough texture |
| Add Flavor Enhancers | Fold in nuts, poppy seeds, zest, cinnamon | Personalize taste and add texture |
| Rest Dough | Cover and wait 10–15 minutes | Allow dough to hydrate, improve workability |
| Prepare Egg Wash | Beat egg with water or oil | Create glossy, crispy finish on baked kichel |
Directions
Follow these precise steps to create perfectly crisp Egg Kichel that embody the spirit of Passover. Each stage ensures a delightful lightness and a golden finish for this traditional treat.
Mixing the Dough
- Sift together the finely ground matzo meal, sugar, salt, and black pepper into a large mixing bowl. This step prevents lumps and ensures even flavor distribution.
- In a separate bowl, whisk the eggs until frothy. Slowly add vegetable oil and optional vanilla extract, continuing to whisk until fully combined.
- Gradually pour the wet mixture into the dry ingredients.
- Use a spatula to gently fold the ingredients together, maintaining a tender but cohesive dough. Avoid overmixing to keep the light texture.
- If adding optional flavor enhancers such as poppy seeds, chopped nuts, orange zest, or cinnamon, fold them in now.
- Cover the dough and let it rest for 15 minutes to improve elasticity and flavor melding.
Rolling and Cutting the Dough
- Preheat the oven to 350°F (175°C), ensuring the temperature is accurate by using an oven thermometer if available.
- Lightly flour a clean surface with matzo meal.
- Roll the dough to about 1/8-inch thickness for the ideal balance of crispness and bite.
- Use a sharp knife or cookie cutter to cut the dough into desired shapes, typically squares or rectangles measuring approximately 2 inches.
- Arrange the dough pieces on a parchment-lined baking sheet, leaving about 1 inch between them for even baking.
Applying Egg Wash
- In a small bowl, beat 1 egg with a tablespoon of water to create a smooth egg wash.
- Using a pastry brush, carefully coat the tops of each cut dough piece. This step is crucial for achieving a shiny, golden-brown crust.
- For an extra glossy finish, apply a second thin layer of egg wash just before baking.
Baking the Egg Kichel
| Step | Details |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 15 to 18 minutes |
| Position | Center rack |
| Appearance Goal | Golden brown, crispy edges |
| Cooling Time | 5 minutes on wire rack |
- Place the baking sheet on the center oven rack.
- Bake for 15 to 18 minutes, keeping a close eye from the 14-minute mark.
- Remove when the edges turn golden brown and the kichel sound hollow when tapped.
- Transfer to a wire rack and let cool for 5 minutes to maintain crispness.
By following these directions, our Egg Kichel Recipe for Passover will delight with every bite—crisp, flavorful, and perfectly prepared.
Make-Ahead Tips and Storage
To keep our Egg Kichel fresh and crisp for Passover, following proper make-ahead and storage practices is essential. Here are our expert tips to ensure the best texture and flavor:
Make-Ahead Tips
- Prepare the dough up to 24 hours in advance. After mixing and folding in any optional add-ins, wrap the dough tightly in plastic wrap and refrigerate. This resting time enhances dough flavor and texture.
- Roll and cut just before baking. For maximum crispness, avoid rolling out the dough far ahead. We recommend cutting the kichel shapes right before baking.
- If we want to bake early, cool the baked kichel completely on a wire rack. This prevents moisture buildup which can soften the cookies.
Storage Guidelines
Proper storage is key to keeping our Egg Kichel crisp and fresh throughout Passover.
| Storage Method | Details | Duration | Tips |
|---|---|---|---|
| Airtight Container | Store cooled Egg Kichel in a sealed container | Up to 1 week | Place parchment paper between layers to avoid sticking |
| Room Temperature | Keep in a dry, cool place away from sunlight | 3-5 days | Avoid humid areas to maintain crispness |
| Freezer | Freeze in a freezer-safe bag or container | Up to 3 months | Thaw at room temperature before serving |
Pro tip: To revive slightly soft kichel, bake them in a preheated 300°F (150°C) oven for 3–5 minutes to regain crunch.
Key Reminders
- Keep Egg Kichel away from moisture during storage.
- Always allow cookies to cool completely before storing.
- Use airtight containers to preserve crispness and aroma.
By following these practices, we ensure our Egg Kichel remain a crunchy, flavorful staple throughout the holiday season.
Serving Suggestions
Egg Kichel offers versatile serving options that complement various Passover meals. Here are some tasteful ways to enjoy this crispy, flavorful snack with your holiday dishes:
- Pair with Soups and Stews
Dip Egg Kichel into warm chicken soup or rich beef stew to add a satisfying crunch and subtle savory flavor. Its light texture absorbs the broth perfectly without becoming soggy too quickly.
- Serve as an Appetizer
Arrange Egg Kichel on a platter alongside assorted dips such as horseradish spread, charoset, or hummus. The crispy edges pair wonderfully with creamy or zesty flavors, elevating your appetizer presentation.
- Accompany Festive Salads
Toss Egg Kichel pieces into fresh Passover salads for added texture and a hint of savory taste. Try combining with mixed greens, sliced cucumbers, and pomegranate seeds for a colorful contrast.
- Enjoy as a Snack
Bite into Egg Kichel straight from the container for a quick, satisfying Passover snack. The combination of crispy edges and tender center makes it perfect for munching between courses.
Serving Temperature and Presentation Tips
| Serving Style | Temperature | Presentation Tip |
|---|---|---|
| Soup accompaniment | Warm | Serve Egg Kichel slightly warm for best flavor integration |
| Appetizer | Room temperature | Arrange on a decorative platter with assorted dips wearing small bowls |
| Salad topping | Cold or room temp | Break into bite-sized pieces and sprinkle over salad just before serving |
| Snack | Room temperature | Store in an airtight container and serve fresh for maximum crispness |
“Serving Egg Kichel with contrasting textures and complementary flavors brings out its best qualities, making your Passover meals truly memorable.”
By incorporating Egg Kichel into these varied roles, we add both traditional charm and contemporary flair to our Passover dishes.
Conclusion
Egg Kichel offers a delightful twist to traditional Passover treats, bringing both flavor and texture to the table. Its simple preparation fits seamlessly into our holiday routines without compromising on taste or authenticity.
With versatile serving options and easy storage tips, Egg Kichel can become a cherished part of our Passover celebrations year after year. Let’s embrace this recipe to add a crispy, savory touch that everyone will enjoy.
Frequently Asked Questions
What is Egg Kichel and how is it different from traditional kichel?
Egg Kichel is a savory Passover treat made with matzo meal, eggs, and seasonings. Unlike the traditional sweet version, it has a light, crispy texture and is flavored with savory ingredients, making it a unique addition to Passover meals.
What ingredients are needed to make Egg Kichel?
The key ingredients include finely ground matzo meal, sugar, salt, black pepper, beaten eggs, vegetable oil, and optional vanilla extract. You can also add poppy seeds, chopped nuts, orange zest, or cinnamon for extra flavor.
What equipment do I need to bake Egg Kichel?
You’ll need mixing bowls, a whisk or electric mixer, measuring cups and spoons, a sifter, a baking sheet lined with parchment paper, a spatula, and optionally an oven thermometer for precise temperature control.
How do I prepare the Egg Kichel dough?
Start by sifting dry ingredients and whisking wet ingredients separately. Gently fold them together to make a tender dough. Add any optional flavorings before letting the dough rest to improve texture.
What is the baking process for Egg Kichel?
Roll the dough to about 1/8 inch thick, cut into shapes, and apply an egg wash for shine. Bake at 350°F (175°C) for 15-18 minutes until golden brown, then cool on a wire rack to keep them crisp.
Can I prepare Egg Kichel in advance?
Yes, you can prepare the dough up to 24 hours ahead and roll and cut it just before baking. Baked kichel can be stored properly to maintain crispness throughout Passover.
How should I store Egg Kichel to keep them fresh?
Store in an airtight container at room temperature for 3-5 days, or freeze for up to three months. Always cool completely before storing and avoid moisture to keep them crispy.
What are some serving suggestions for Egg Kichel?
Egg Kichel pairs well with soups, stews, dips, salads, or as a standalone snack. Serving at room temperature enhances their crisp texture and complements Passover meals beautifully.
How do I revive slightly soft Egg Kichel?
To refresh soft kichel, place them in a preheated 350°F oven for a few minutes. This re-crisps them and restores their original texture.