Amid a continuing egg shortage linked to COVID-19 disruptions, some Israeli chefs are developing alternative Passover menus for customers and adapting meals specifically for those in quarantine.
Eggs are considered a staple food during Passover, a week-long Jewish holiday that begins next week. During the Seder, Jews recount the story of the Hebrews' exodus from slavery in ancient Egypt.
As part of the meal, it is customary to eat hard-boiled eggs dipped in salt and a traditional matzah ball soup for Ashkenazi Jews, which also contains eggs.
Many supermarkets across Israel are now running out of eggs, while others have limited the number of cartons customers are allowed to buy. Officials blame panic buying for the shortage.
On Monday, the Ministry of Agriculture announced it would accelerate the importation of eggs from Europe in response to growing demand.
Private chef Yossi Bendayan, who lives in the city of Maaleh Adumim and has worked in the culinary industry for about 30 years, told The Media Line that the egg shortage had not yet begun to affect him personally but that he had already adapted his holiday menu in light of the problem.
«"For our Passover menu, we have included very few egg-based dishes because we were worried about a shortage," explained Bendayan, who owns his own business and plans to deliver prepared meals to customers next week.
The menu includes options such as grilled eggplant with fresh oregano, olive oil and garlic; beetroot salad; salmon fillet with baked vegetables, fresh herbs and white wine; braised beef with red wine and mushrooms; and mixed vegetable antipasti.
«"In addition to my Passover menu, I offer delivery for the holidays, I sit and paint all day," Bendayan said, noting that business had declined since the arrival of the coronavirus in Israel.
Currently, the Ministry of Health guidelines only allow restaurants with delivery capabilities to remain open. For this reason, many chefs have resorted to cooking meals at home and delivering them to customers in order to maintain a source of income.
Egg suppliers in Israel consistently experience shortages around Passover every year, regardless of the coronavirus pandemic. However, he added that there are substitutes that can be used in baking.
«"As far as the emulsifying properties of eggs are concerned, it is very difficult to replace them with anything else. The only thing that comes close is mashed banana," Saidel explained, adding that 1/4 cup of mashed banana is roughly equivalent to one egg.
Apart from Passover, he notes that a teaspoon of baking soda combined with a tablespoon of vinegar can aerate the dough in a way reminiscent of eggs.
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