|A roasted egg is prepared using two different cooking processes: First, the egg is hard-cooked in simmering water on the stovetop; then it is placed in the oven and roasted in the shell. The egg is removed from the oven when the shell becomes brown. This cooking method is used for preparing eggs that, traditionally, are served during the Jewish Passover.
|Note: An important point to consider for achieving a good result (regardless of the cooking method) is that an egg should not be overcooked. Eggs cooked too long or cooked at a temperature that is too high, may become tough and rubbery and will not be very appealing. Unless eggs are rapidly cooled, they will continue to cook after they are removed from the heat source.