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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.
Thank You so Much! As a freshman at College many moons ago, my roommate made sweet matzah brei on a little hot plate….good, but I can’t wait to bring back those memories….
It looks more like migas than huevos rancheros. Sounds good, though.
I make scrambled-style matzah brei, with the matzah pieces briefly soaked in hot water. Mine is always savory and includes things like herbs, cheese, and caramelized onions (not necessarily all together). Salsa is a great topping for plain matzah brei or one that has been scrambled with cheese!
I’m a bit of a matzoh brei minimalist..1:1 matzoh:eggs. No soaking. Use peanut oil (from the days we kept kosher when I was a kid). It gets very hot. These days I use a nonstick pan and cook like scrambled eggs. Just salt. Yum! Better go get a box of matzoh!
Thanks for the post.
We always poured maple syrup over our matzo brei. Yum!
I wonder if you could substitute melba crackers for matzah? I finally found some matzah meal the other day to make “matzah ball soup”. I don’t recall this super market handling any Kosher items before, maybe this is for Passover? I hope they continue doing so. I know this Kosher thing is a pain in the appetite but, it’s a dietary standard that has been around for thousands of years. Some of the reasons for the standards are very obscure and I bet a rabbi couldn’t explain it either. As for combining dairy with red meat, it is viewed as the animal being coddled in it’s own juices which is deemed an abomination.
I too grew up in a big Jewish neighborhood, and love the matzo brei! We made it annually in a non-Jewish household. We liked it made with hot water till softened, equal matzo to eggs, salted, and topped with maple syrup! Delicious!