April 16, 2006

Matzo Brei



Ingredients:
5 eggs
3 1/2 pieces Everything matzo (or plain*), broken into pieces
2 tablespoons milk
salt
pepper

Directions:
In a small bowl, scramble the eggs and milk, add the broken matzo, salt and pepper. Stir to combine. Pour into a buttered frying pan. Cook as you would scrambled eggs, keeping in mind matzo brei cooks faster due to the dryness of the matzo, about 3-6 minutes until set. Serve immediately.

Yield: 2 servings.


*if you use plain, unflavored matzo, you may need to add more salt and pepper to counteract the blandness. Everything matzo are very flavorful and do not need as much salt or pepper.

My thoughts:

This makes a great breakfast at Passover when you are likely to have matzo in the house. We have a great source for Everything matzo (matzo flavored in a similar way to an Everything bagel) and eat it throughout the year. Even though it sounds odd to basically cook crackers into your scrambled egg, it's really quite tasty. The trick is to have the right matzo to egg ratio, too many matzo and it's too dry, too much egg and it's runny. We think have found the perfect consistancy, but of course you can play around with it. A lot of people make sweet matzo brei but neither of us are fans of sweet dishes as main courses and prefer this savory recipe.

Another fun recipe for matzo brei I created appeared in the New York Sun. Read it here.

8 comments:

  1. i really dont know whats matzo...care to elaborate ?

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  2. I've enjoyed this all my life. I use 2 eggs, 2 matzo and a splash of milk. Scramble the milk with the egg, then let the broken matzo soak in the egg, turning, for about 20 minutes. Then cook as you would scrambled egg, then add powdered suger. Never do I add salt or pepper. Soaking the matzo really helps to combine the dish. Much better than the picture here.

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  3. Anonymous: I really don't like soggy or sweet matzo brei! In fact, they sort of turn my stomach to even think about! To each their own!

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  4. my mom always soaks the matzo in a light brine before adding it to the eggs. it removes the need for salting during cooking and since liquid and salt are introduced to the matzo before they go into the eggs, the eggs set like normal scrambled eggs. We eat it with maple syrup

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  5. I also prefer it in the way the recipe states. I've always run the matzah under cold water quickly before I broke it up, but I'm going to try this way from now on. I like eating it with some grape jelly and a lot of sour cream on the side-old school.

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  6. this recipe is really good with just plain matzah and some fruit preserves

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  7. I was raised with my mother putting the matzo in a bowl with water and some milk. She would then fry the broken up matzo with some onion in a frying pan, add in the scrambled eggs, and some nova/lox (lox provided some much needed salt!).

    Ours was more of a salty flavor, though I have tried some of the sweet varieties, and I just never really liked them =/

    ReplyDelete

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