Salty Egg Soup

Time 2 hours
Yields Serves 12
Salty Egg Soup

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 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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.