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Recipe by Dining In

Egg (Ayer) Kichel

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Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Egg

This exceptional, crispy, cracker-like treat is great with liver, egg salad, tuna… you get the idea!

Ingredients

Main ingredients

  • 1/2 teaspoon salt

  • 1/2 cup oil

Directions

To Prepare

1.

In a large bowl combine all ingredients with a fork, mixing until creamy.

2.

Spread batter onto two cookie sheets lined with Gefen Parchment Paper.

3.

Bake at 350 degrees Fahrenheit for 10 minutes. Remove from oven and cut into squares. Return to oven and bake for additional 30 minutes.

Credits

Photography and Styling by Chavi Feldman  Food Prep by Chaya Ruchie Schwartz

Egg (Ayer) Kichel

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elky
elky
11 months ago

This recipe was a hit. Had to make more on Chol Hamoed. I wish there was an easy way (or hack) to spread the batter!

elisheva maler
elisheva maler
1 year ago

can you double this recipe

Raquel
Raquel
Reply to  elisheva maler
1 year ago

Yes, you should be able to.

Judith
Judith
2 years ago

How would you replace the potato starch in this recipe if you want to make this as a chometzdik version?

Sheindal Muller
Sheindal Muller
3 years ago

Excellent! A five star recipe, easy, explicit instructions.
I. I quadrupled the recipe. I found it difficult to spread such thick batter on baking sheet. I just remembered the fix for that-clipping the paper to the pan. Next time I would like to try sprinkling kosher salt on top and possibly fried onion shoestrings.
Thank you!!!!

Chaya
Chaya
3 years ago

It’s a great recipe – everyone loves them, but I only had enough batter to cover 1 cookie sheet, not two.

Our family loves them with sugar and cinnamon on top. Others like it with onion and garlic powder (if you use garlic on Pesach). They’re great for Chol Hamoed trips.

Chaya
Chaya
3 years ago

It’s a great recipe – everyone loves them, but I only had enough batter to cover 1 cookie sheet, not two.

Our family loves them with sugar and cinnamon on top. Others like it with onion and garlic powder (if you use garlic on Pesach). They’re