Prep 5 mins
Cook 8 mins
My mother has made this for as long as I can remember but I found this version on Weight Watchers.
- Run warm water over each piece of matzoh until it begins to bend.
- Break each wet piece into 2-inch pieces; mix matzoh with egg in a large bowl until well coated.
- In a large nonstick pan over medium heat melt butter.
- Add motzoh mixture and cook, turning occasionally, until motzoh just begins to brown and is warmed through, about 5 minutes.
- 1 cup per serving.
I just want to say the way I do it and I think it is the best way to enjoy Matza Brei. 5 Matza, put them in a bowl and break them by pushing your fist into them.Add some salt, and pour over them boiling water , first to cover, then another 3 cups of boiling water. Cool compleatly. Now add 5-6 eggs, on at a time, and it should look like soft dough. Heat well oil in a big skillet, and fry like an ommlete. Serve with sour cream or any marmalade or jam , try and tell me if I am not right...:) Chag Sameach, happy Seder. Scoopy.
This was not like any other matzoh brei I've ever had, as I didn't use shmurah matzah... I used one square of (chametz) whole wheat bran matzoh and two tablespoons of All Whites, and sprayed the pan with Pam instead of using butter. To avoid ending up with a layer of egg, it's best to scoop out the pieces of matzoh from the bowl with the egg before putting them in the pan, instead of dumping it all in. I let it cook for a bit longer than stated, to crisp up nicely. Thanks for posting.
this was ok...i used 2 sheets of whole wheat matzoh and 1/4 cup egg whites, salt and pepper - maybe it cooked too fast (i ended up with a layer of egg, and matzoh stuck to it). i would try again though, maybe at a lower heat