Recipe by AniSarit
There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof!
Top Review by Saralaya
I had not made matzo brei in many years and wanted to make sure I had the proportions correct. This was fabulous and my husband- who has rarely had matzo brei ( his family is "non-gebrokts") absolutely LOVED it. I used butter b/c I could not find any decent kosher-for-passover margarine this year. If I make it after Pesach I'll use my Smart Balance for sure! ETA: Sarit- We had matzoh brei for breakfast this morning and I just wanted to thank you again. Again I used butter b/c I Smart Balance is not KFP and I can't stand the pesachdik margarines. 4/4/2010
Directions See How It's Made
- Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
- Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
- Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
- Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
- Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
- The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
- Serve immediately with jam and/or sour cream.