Kugel – how to use excess eggs

Kugel is basically a mix of a starch (like noodles or potatoes), oils and egg. It began life as a way to make a side dish by floating a lidded pot in the stew or soup over an open fire and filling said pot with a pudding mixture to steam. Now they are mostly baked in a shallow dish in the oven. No matter where they evolved, they use a lot of eggs and other fairly cheap and filling ingredients. I decided to give a potato kugel a go. I followed this basic recipe.

Ingredients

  • 1 tablespoon vegetable oil
  • 4 medium to large potatoes, peeled and grated
  • 1 medium onions, peeled and grated
  • 6 eggs (I used a mix of duck and chook)
  • ⅓ cup vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Optional (grated cheese, herbs, etc)

Directions

  • Preheat an oven to 175 degrees C. Grease a 9×13 inch pan with 1 tablespoon of vegetable oil. Heat up the pan in the oven while you prepare the mixture. This helps to give the bottom of the kugel a crispy, well cooked taste.
  • After grating the potatoes and onions, squeeze as much moisture out of the mixture by dumping it into a colander and squashing it down a bit.
  • Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. This is where you add any optional extras too. Pour the mixture into the prepared pan.
  • Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Since my daughter can’t eat eggs or cheese, and my partner doesn’t like onion, this dish is my comfort food. It tastes lovely and fills you up fast, as well as using a lot of eggs in one go, what’s not to love?

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