Matzoh Brei
March 30, 2013This 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!
Perfection!
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!
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.
by Amy March 31, 2013 at 5:44 am