As Passover approaches, we’ve always cherished the simple joys of traditional Jewish baking, and our Egg Kichel recipe stands out as a must-try delight. These light, crispy treats made from eggs and matzo meal offer a perfect balance of flavor and texture that captures the holiday’s spirit.
Originating from Eastern European kitchens, Egg Kichel has become a staple for festive gatherings where dietary restrictions shine. We love how this easy recipe lets us create something both nostalgic and irresistible, bringing families together around the table.
Ready to dive in? Let’s make Passover memorable with our step-by-step guide.
Ingredients
For our Egg Kichel recipe, we select high-quality ingredients that capture the essence of traditional Passover baking. These components combine to create light, crispy treats perfect for holiday gatherings. We organize them in the order they are typically used, with specific measurements and preparation notes for accuracy.
Wet Ingredients
- 4 large eggs: At room temperature, beaten lightly to ensure even incorporation into the batter.
- 1/4 cup vegetable oil: Use a neutral oil for a subtle flavor that complements the Passover theme without overpowering the eggs.
Dry Ingredients
- 1 1/2 cups matzo meal: Finely ground for a smooth texture, sifted to remove any lumps and enhance the crispy finish of our Egg Kichel.
- 1/2 cup granulated sugar: For sweetness, measured precisely to balance the savory notes of the eggs.
- 1 teaspoon baking powder: Kosher for Passover, added to help achieve the desired lightness in these festive snacks.
- 1/2 teaspoon salt: To enhance overall flavor, ensuring our Egg Kichel stands out in any holiday spread.
Tools and Equipment
Now that we have gathered our high-quality ingredients for the Egg Kichel recipe, let’s equip ourselves with the right tools and equipment to ensure a seamless baking process. These items help us mix, shape, and bake the treats to achieve their signature light and crispy texture, making our Passover preparations efficient and enjoyable.
Essential Tools List
To prepare Egg Kichel effectively, we recommend the following tools. We’ve bolded key items for emphasis and included brief descriptions to guide you:
- Mixing Bowl: A large mixing bowl (at least 4 quarts) for combining wet and dry ingredients without spills. Opt for a glass or stainless steel one for easy cleaning.
- Measuring Cups and Spoons: A set of measuring cups and spoons for accurate measurements of ingredients like the 1/4 cup of vegetable oil and 1 teaspoon of kosher baking powder. Precision here ensures the perfect balance in our recipe.
- Whisk or Wooden Spoon: A sturdy whisk for beating eggs and mixing the batter smoothly, or a wooden spoon if you prefer a gentler stir to avoid overworking the dough.
- Baking Sheet: A standard baking sheet (rimmed, 18×13 inches) lined with parchment paper to prevent sticking and promote even baking of the kichels.
- Parchment Paper or Silicone Mat: Parchment paper rolls or a reusable silicone mat to line the baking sheet, ensuring our treats release easily and maintain their shape.
- Oven: A reliable oven preheated to 350°F for baking. Use an oven thermometer if available to verify temperature accuracy, as consistent heat is crucial for the crispy result.
- Cooling Rack: A wire cooling rack for allowing baked kichels to cool evenly, preserving their texture and preventing sogginess.
By using these tools, we can confidently execute the recipe steps with precision, turning our matzo meal and eggs into irresistible Egg Kichel that enhance any Passover gathering.
Instructions
With our carefully selected ingredients and essential tools in hand, we can now create our light and crispy Egg Kichel that will delight any Passover gathering. Let’s follow these straightforward steps to achieve that perfect texture and flavor.
Prep
First, we preheat our oven to 350°F to ensure even baking. In a large mixing bowl, we whisk together the wet ingredients—4 large eggs and 1/4 cup of vegetable oil—until the mixture is smooth and slightly frothy, creating a base that adds richness and moisture to our Egg Kichel.
Next, in the same bowl, we add the dry ingredients: 1 1/2 cups of finely ground matzo meal, 1/2 cup of granulated sugar, 1 teaspoon of kosher baking powder, and *1/2 teaspoon of salt. We stir these in gradually using a whisk or wooden spoon, mixing until a thick dough forms that holds together without being sticky—envision the matzo meal absorbing the eggs for a dough with a subtle, eggy aroma that promises a tender bite.
Shape and Bake
Once the dough is ready, we line a standard baking sheet with parchment paper for easy release. Using our hands or a spoon, we shape the dough into small, round balls about 1 inch in diameter, placing them on the sheet with space between each to allow for expansion—these will bake into golden, airy treats with a satisfying crunch.
We bake the shaped Egg Kichel in the preheated oven for 15-20 minutes, or until they turn a beautiful golden brown and emit a warm, inviting scent that fills the kitchen. Watch closely as the edges crisp up, transforming simple ingredients into an irresistible snack perfect for holiday celebrations.
Cool
After baking, we remove the baking sheet from the oven and transfer the hot Egg Kichel to a wire cooling rack immediately. We let them cool for at least 10 minutes, allowing the texture to set into that light, crispy finish—feel the contrast as they go from warm and soft to delightfully crunchy, ready to enjoy or store for later.
Make-Ahead Instructions
To make our Egg Kichel recipe even more convenient for your Passover celebrations, we recommend preparing components ahead of time. This approach allows you to focus on enjoying the holiday without last-minute rushes, while maintaining the light and crispy texture that makes these treats irresistible.
Preparing the Dough in Advance
Follow these steps to prepare the dough up to 24 hours before baking:
- In a large mixing bowl, combine the wet ingredients—4 large eggs and 1/4 cup of vegetable oil—as outlined in our earlier instructions, then gradually mix in the dry ingredients: 1 1/2 cups of finely ground matzo meal, 1/2 cup of granulated sugar, 1 teaspoon of kosher baking powder, and 1/2 teaspoon of salt.
- Once the dough forms, cover the bowl tightly with plastic wrap or transfer it to an airtight container.
- Refrigerate the dough for up to 24 hours. This resting period enhances the flavors and makes shaping easier, ensuring your kichels bake up golden and perfect.
Baking and Storing Ahead
If you prefer to bake in advance, here’s how to do it while preserving quality:
- Shape and bake the kichels as per the full recipe, then cool them completely on a wire rack.
- Store the cooled kichels in an airtight container at room temperature for up to 3 days, or freeze them for longer storage—up to 2 months—to keep them fresh for your festive gatherings.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 3 days | Keep in a dry, cool spot to avoid sogginess; ideal for short-term Passover prep. |
| Refrigeration | Up to 24 hours (for unbaked dough) | Let dough sit at room temperature for 15-20 minutes before shaping and baking. |
| Freezing | Up to 2 months | Thaw frozen baked kichels at room temperature for 1-2 hours, then reheat in a 350°F oven for 5 minutes to restore crispiness. |
By following these make-ahead strategies, we ensure your Egg Kichel remains a highlight of your Passover table, offering that signature warm aroma and delightful crunch whenever you serve them.
Conclusion
We’re thrilled you’ve explored this Egg Kichel recipe with us
It’s more than a treat—it’s a way to honor Passover traditions
and create lasting memories with loved ones
By baking these crispy delights you’ll add a special touch to your gatherings
Remember we’re here to inspire your holiday feasts
Let’s keep the spirit alive and enjoy every bite together
Frequently Asked Questions
What is Egg Kichel?
Egg Kichel is a traditional Jewish treat popular during Passover. It’s a light, crispy snack made from simple ingredients like eggs and matzo meal, symbolizing the holiday’s spirit. These delightful, nostalgic cookies are perfect for festive gatherings, especially for those with dietary restrictions, offering a warm, irresistible crunch.
Why is Egg Kichel significant during Passover?
Egg Kichel embodies the essence of Passover by using matzo meal, adhering to dietary laws that avoid leavened bread. It’s a nostalgic recipe that brings families together, evoking holiday traditions and providing a simple yet delicious option for celebrations. Its light texture makes it ideal for festive meals, enhancing the communal joy of the season.
What ingredients are needed for Egg Kichel?
For Egg Kichel, you’ll need wet ingredients: 4 large eggs and 1/4 cup vegetable oil. Dry ingredients include 1 1/2 cups finely ground matzo meal, 1/2 cup granulated sugar, 1 teaspoon kosher baking powder, and 1/2 teaspoon salt. These high-quality components ensure a light, crispy result, making the recipe straightforward and holiday-appropriate.
What tools are required to make Egg Kichel?
Essential tools include a large mixing bowl, measuring cups and spoons, a whisk or wooden spoon, a baking sheet lined with parchment paper, and an oven preheated to 350°F. A wire cooling rack is also recommended for even cooling. These items make the baking process seamless and help achieve the perfect texture.
How do you make Egg Kichel?
Start by preheating your oven to 350°F and whisking 4 eggs with 1/4 cup oil until smooth. Gradually add 1 1/2 cups matzo meal, 1/2 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt to form a dough. Shape into balls, place on a lined baking sheet, and bake for about 15-20 minutes until golden. Cool on a rack for crispiness.
Can you prepare Egg Kichel in advance?
Yes, mix the dough up to 24 hours ahead, cover, and refrigerate to enhance flavors and ease shaping. You can also bake the kichels in advance and store them at room temperature for up to 3 days or freeze for up to 2 months. This makes it convenient for Passover celebrations without sacrificing freshness.
How should you store Egg Kichel?
Store baked Egg Kichel in an airtight container at room temperature for up to 3 days to keep them crispy. For longer storage, freeze in a sealed bag for up to 2 months; thaw at room temperature. Avoid moisture to maintain their light texture and delightful crunch for your holiday gatherings.