In the vast tapestry of Jewish cuisine, filled with iconic dishes like matzo ball soup, challah, and latkes, there exists a hidden gem that’s relatively unknown even to many Jewish Americans: Eyerlekh. These delicate, tender poached chicken eggs—still in their embryonic state—are a traditional dish rooted in the resourceful cooking of Ashkenazi Jews from Eastern Europe.
Eyerlekh, which translates to “little eggs” in Yiddish, is a culinary relic from a time when nothing went to waste. While it might sound unusual to modern ears, it’s a fascinating example of how Jewish cuisine made use of every part of the chicken, transforming simple ingredients into something truly special.
What Is Eyerlekh?
Eyerlekh refers to the unlaid chicken eggs that are sometimes found inside hens. These yolks, still attached to the reproductive tract, are harvested when the chicken is slaughtered and then cooked, often alongside chicken soup.
The yolks are small, rich, and slightly creamy, making them a unique addition to dishes like broth-based soups or even stews. Their flavor is subtle, complementing the comforting, familiar taste of chicken soup while adding a luxurious texture.
The History: A Dish of Resourcefulness
Eyerlekh has its roots in the resourceful cooking traditions of Ashkenazi Jews living in Eastern Europe. In shtetls (small Jewish villages), food scarcity was common, and every part of an animal was used to ensure nothing went to waste. When chickens were slaughtered for Shabbat or holiday meals, the unlaid eggs found inside were saved and incorporated into the meal.
These “little eggs” were often poached in the broth of chicken soup, elevating the dish from an ordinary staple to a celebratory delicacy. For families in the shtetl, serving eyerlekh was a way to honor the Sabbath and create something extraordinary from humble ingredients.
Where Is Eyerlekh Eaten Today?
Eyerlekh has largely fallen out of favor in modern times, even among traditional Jewish communities. With changes in poultry farming practices and a shift toward convenience foods, the opportunity to cook with unlaid chicken eggs has become increasingly rare.
However, some chefs and food historians are rediscovering eyerlekh, incorporating it into historical menus and celebrating its connection to Jewish culinary heritage. It remains a dish tied to nostalgia and tradition, offering a glimpse into the past and the ingenuity of Jewish cooks.
How Eyerlekh Was Traditionally Served
While eyerlekh was most commonly poached in chicken soup, it could also be served as part of a cholent (a slow-cooked Sabbath stew) or lightly fried and used as a garnish for salads or other dishes. Its versatility and delicate flavor made it a prized ingredient in many Ashkenazi households.
A Modern Take on Eyerlekh (if you can find it!)
Since finding unlaid chicken eggs today can be challenging, a modern interpretation might involve using small, soft-boiled quail eggs as a substitute. While not exactly the same, quail eggs mimic the richness and texture of eyerlekh and can add an equally luxurious touch to chicken soup or stews.
Chicken Soup with Eyerlekh Recipe: A Taste of Tradition
This recipe offers a traditional preparation of eyerlekh, bringing the flavors and history of Jewish shtetl life to your table.
Ingredients (Serves 6):
For the Soup:
- 1 whole chicken (about 3–4 lbs)
- 10 cups water
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, halved
- 3 garlic cloves, crushed
- 1 parsnip, peeled and chopped (optional)
- 1 small bunch fresh dill
- Salt and pepper to taste
For the Eyerlekh:
- 12–16 unlaid chicken eggs (or substitute with quail eggs)
Cooking Instructions:
1. Make the Chicken Soup:
- Place the chicken in a large pot and cover with water. Bring to a boil, skimming off any foam that rises to the surface.
- Add the carrots, celery, onion, garlic, parsnip, and dill. Season with salt and pepper. Reduce the heat to low and simmer for 2–3 hours, skimming occasionally.
2. Prepare the Eyerlekh:
- If using unlaid chicken eggs, gently rinse them and remove any membranes. If using quail eggs, soft-boil them for 3–4 minutes and peel.
3. Cook the Eyerlekh in the Soup:
- About 10 minutes before serving, gently add the eyerlekh to the simmering soup. Allow them to poach until tender, ensuring they don’t overcook.
4. Serve:
- Ladle the soup into bowls, ensuring each serving includes some eyerlekh. Garnish with fresh dill and serve hot.
A Dish That Honors the Past
Eyerlekh is more than just a dish—it’s a window into a time when resourcefulness and tradition shaped every meal. While it may not be a common sight on modern menus, it’s a reminder of the ingenuity and care that define Jewish cuisine.
By reviving dishes like eyerlekh, we honor the creativity and resilience of the generations that came before us. So, if you’re lucky enough to find this rare ingredient—or are simply inspired to explore its history—why not give it a try?
Bete’avon! (Bon appétit!)
