Matzoh Brei

March 30, 2013

This is  a traditional breakfast made during Passover. During this holiday you are not permitted to eat anything  with non kosher  flour, or leavening.In their haste to leave  Egypt, the Istaelites could not wait  for their bread to rise. When baked without the rising, it became  what  we know  as Matzoh. Every family has their own way to make Matzoh Brei,also known as fried matzoh. I’ve made it  at least a dozen different ways and this, to my family is the best.Not too hard, not too soggy, it is “just right” I prefer it with a  little salt and  a lot of  black pepper. Some eat it like  you would  french toast, and some put a little jam with a sprinkle of powdered sugar. However you like it, it is  a treat.

2 pieces of matzoh, broken in bite size pieces

2 T. unsalted butter

2 eggs,beaten

1 Cup boiling water

salt,pepper,jam,honey,maple syrup,powdered sugar (however you choose to top)


Put the Matzoh pieces in a colander. Pour the boiling water over it, just letting it “pass over” the matzoh. This softens the matzoh enough to allow it to absorb all of the egg.Some people prefer to soak the matzoh in the water.I think this produces mush, and does not allow the matzoh to absorb all the egg.By using boiling water,you achieve quick softening without making  glue.


Add the matzoh to the egg mixture and allow it to sit until all of the egg  is  absorbed.


Melt the butter in a hot frying pan.Immediately add the matzoh. Do not allow the butter to brown, as this results in a very funky colored fried Matzoh! Cook just until the  egg loses it’s “glisten”. This makes  a crispy outside and a soft,but cooked inside.


Now Flip It!



Turn onto a plate. Choose your topping  and  enjoy!


The holiday is now over, and  we still have matzoh. Today I got  a little  daring and added some unusual (for Brei) ingredients. Here it is   with  garlic pepper mixed in  while cooking…a  splash of  sesame oil after  it  cooked,  and  a  garnish of  2   sliced  scallions. I called it  Thai Brei!


One comment

  1. I like the idea of using a colander to “soften” the Matzo! Thanks. My Dad would not add the matzo to the egg mixture, but would put the matzo directly in the frying pan with melted butter, then pour the scrambled egg over it. Mmmmmm, kinda makes me want to make some now.

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