Matzo brei
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Author: Michael Newman Status: published license cc-by-nc-nd tags: recipe, cooking, food, fried, kitchen, eggs, jewish, matzah, steaming, matza, matzobrei, pesach, brei, matzo, steam, passover,
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Share on TwitterPlace matzos in a large bowl, break them into large pieces, and cover with very warm water to soften them up.
After they soak for 30-60 secs, drain the water.
Combine the soft maztos with approx one egg per mazto and mix well.
Heat a large pan, melt some butter, and then fry the egg-matzo mixture. You don't want it to be wet or eggy.
I like salt on mine. Others prefer jam.
My father taught me this recipe in the late 70s/early 80s. I have made it during Passover, and occasionally at other times of the year, ever since. Matzo brei is a bit bland, in that soul-warming way that old country home cooking can be.
