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My mom always boiled the water before pouring it over the crushed matzo in a spaghetti strainer. Then fried it with eggs cinnamon and sugar.
Thanks for sharing, Alan! It’s very comforting that way, with the bit of sugar and spice, isn’t it?
Non kosher matza brei?!?
This savory version is very close to my mom’s family recipe with one exception… a fried egg (over medium) on top and some fresh sliced tomato on the side. Delish.
My mom’s old recipe card didn’t have instructions, just ingredients, so chose this recipe after reviewing multiple online. It was ok, but there was just way too much milk taste for our liking. Next time would choose an egg with water (and maybe a splash of milk) recipe over this one. Also, making this with schmaltz (chicken fat) along with or instead of butter can go either sweet or savory, but the schmaltz lends an authentic old world taste that brings back memories.
We made the sweet one. Easy and delicious.
This is the best matzo brei recipe I’ve found yet – everybody I make it for loves it!
This is completely non kosher?!!! Butter chicken fat? Can’t add sour cream and syrup with it… what’s the point of a non kosher recipe for Passover
There are actually two versions of matzo brei offered here — one is savory and one is sweet, and the fleishig and milchig ingredients aren’t combined in one matzo brei recipe. The savory one has an option for vegetable oil instead of schmaltz, in which case the recipe would be parve and you’d be free to add any dairy toppings you like.
In my family, we’ve always made a much simpler version of matzo brei, softening the matzo in water and then mixing it with eggs, salt, and pepper, and frying in butter or olive oil.
Wishing you a happy ending to your Passover holiday!
My mom let the eggs and matzoh sit in the pan until mostly cooked and the flipped them over to finish cooking.And if you’re using gluten-free matzoh, add an extra to the recipe for a better matzoh to egg ratio.
“Shmura matzah” is an artisinal matzah made entirely by hand under strict rabbinic supervision, and not matzah made from a particular type of flour. Before the invention of machines to make matzah, all matzah was made this way. Many in the Orthodox Jewish community do not accept the idea that machine made matzah could be “kosher for Passover”, meaning that macine made matzah does not pass muster for the particular rules of food for Passover.
Just wanted to comment that matsah brei, as you heard growing up, is also correct. Spelling depends on being Sephardic vs. Ashkenazic. Or something like that–what do I know, I’m not Jewish ;-)
i grew up eating the world’s simplest matzo brei recipe. 2 eggs, 1 sheet of matzo. heat skillet, add butter to melt. run matzo under running water for 30 seconds, break into pieces into skillet, fry in butter for a minute or two, add scrambled eggs to skillet. stir until set to desired consistence. salt. done. yum.
I add tomatoes, mushrooms, broccoli, spinach, cheese, in huge pan so there are plenty of leftovers. Thanks for posting the recipe!
Matzo brei is Jewish French toast-pure and simple. A way of using leftovers. My mom made it ,frying the brei in chicken fat rendered from chicken skin and other fatty parts,which was rendered with the addition of an onion.The brei was served with sugar sprinkled on it,and the onion flavor was terrific. Really-sweet and fried onion togethter. It was wonderful,but probably not to everyones taste.
My mother always made it savory with schmaltz. But nowadays with chicken fat being a high cholesterol no-no, I use either oleo or oil and season the milk/egg mixture with onion powder. It fools my palate into thinking “chicken fat”. I always ate it with fresh strawberry preserves and still do. As a matter of fact I whipped up a batch tonight for supper. Also, one of the comments said not to use egg matzoh because it’s too soft – I don’t agree. It just doesn’t have to soak in the liquid as long to soften up. I make mine like a cross between an omelet and frittata with the matzoh broken up into small pieces. If anything can bring back childhood memories, Matzoh Brei fills the bill. Yummy.
Ellie in Connecticut
I always thought of matzo brei kind of like a passover french toast as well, and though I’ve never been able to make it as well as my mother, I get cravings for it well beyond Passover.
Wish I could find the gluten-free matzo, but thanks for the memories! We always called it “Jewish French Toast” whenever we had to explain it to the kids we’d invite for sleep-overs – never had any complaints from them. =)
My husband makes the Matzo Brei around here. Just 1:1 egg/matzo, with a quick rinse of the matzo under hot water. Cooked in butter, and topped with cinnamon/sugar. Although I’d enjoy the savory kind, he doesn’t like onions.
A Jew who hates…onions? Never mind – so did my father…It is a shame, as they miss the best of the proper Jewish grub.
try it using mexican tortilla instead matzah, its called “migas con huevo” its easy and tastes great! Or you can use “fritos” instead
My mother now makes matzah brei spicy with some chopped jalpeleno peppers in the egg mix. She uses the hot water pour through method and prefers to fry in schmaltz (rendered chicken fat)but uses vegetable oil more frequently. We do use onions and fry those first and we make the scrambled form of the dish. The dish uses a lot of salt!
Tried this this weekend. AMAZING! I’ve always wanted to try this after hearing my grandparents speak of it but no one knew how to make it.