Saturday, April 19, 2008
How to Make Matzoh Brei
Matzoh Brei (also spelled Matzah Brei, Matzo Brei, or Matza Brie) is one of the great traditional Passover holiday breakfasts. Not only is it simple to make, it is delicious and foolproof.
For each serving:
* One egg
* One sheet of matzoh
* Salt & pepper (to taste)
* Herbs, salami, or shallot (optional for lunch or dinner)
* Sugar, (to taste, if not using the above)
Moisten the matzoh. Start by breaking up the matzoh, and soaking it in cold water until it's soft. Drain the matzoh in a colander. Don't soak for more than 2 minutes, since you still want the egg to absorb in the next step. See the Tips below for an alternative to soaking.
Add the eggs. Beat the eggs, adding a little salt and pepper to taste - about as much as you'd add for scrambled eggs. For a savory lunch or dinner dish, you can add herbs, maybe some diced and sautéed kosher salami, or some minced shallot. If you are serving this for breakfast or brunch, as some do, you might add a little sugar.
Cook the mixture. Transfer the mix to a hot, well buttered (margarine) skillet, and cook until done, turning once. You might notice that the example in the picture is cut in quarters to make it easier to turn and serve. Keep the heat down and check regularly so you don't burn it.
* Alternatively, you can move the mixture around with a wooden spoon, as if making scrambled eggs. This makes it less soggy. Do not overdo it, though, or the mixture will become too dry.
Serve. Transfer to a plate, sprinkle the top with powdered sugar (unless it's savory) and serve while hot.
* Don't use egg matzah/matzoh.
* Instead of soaking, you may prefer to just run the whole matzoh under cold water from the tap. Then break up the matzoh with your hands and put it directly into the egg mixture. This way the egg absorbs better.
* Do not fry with oil, as it will taste oily. Use only margarine.
 Things You'll Need
* Bowl of cold water
* Iron skillet
* Turner or wooden spoon