So I finally got around to making Matzo Brei, inspired by my whipped-up egg add-in of Saltine crackers to my scrambled eggs, when I had no bread on a recent weekend. I got the recipe from Joy of Cooking, whose recipes I find to be detailed and classic. My impression of Matzo Brei was it was more matzoey (is this a word?) than eggy, which for some reason I thought would be the other way around. It was also more like a snack than a meal and the fact that you could either go sweet (with cinnamon sugar) or savory (with salt) threw me for a loop. I guess it’s similar to Potato Latkes in that regard.
My impression of Matzo Brei was Matzo Blah. Give me a good bowl of Matzo Ball soup anyway over a plate of this. It also didn’t help that I hit the high power button on my stove top inadvertently, thereby burning some of the bottom of the matzo and sending smoke into my kitchen. By the way, I found the matzo in the “ethnic” section of the grocery, even though it seems to me like it should be a staple and found in the cracker section.
Matzo Brei (Basic Recipe) from Joy of Cooking
For each person use:
- 2 unsalted matzos
- 1 large egg, well beaten
Hold the matzos under hot running water to quickly wet both sides without making them soggy. Place in a colander to drain. Tear the matzos into 2 1/2 to 3 inch pieces and set in a bowl. Add the egg(s) and gently stir to coat the matzo pieces. Season to taste with:
- Salt
Heat in a large skillet:
- 1/8 inch vegetable or chicken fat
Spread the matzo mixture in the skillet in a very thin layer, spreading it with a large spoon or spatula. Cook, turning the pieces as they brown, until medium brown and crispy. If making a large quantity for a crowd, use 2 pans and keep the cooked matzo brie warm in a 200 degree oven. Serve warm, passing salt shaker or a combination of sugar and cinnamon.
Up Next: Goat Cheese Lollipops and Beef Bourguinon