Matzo Brei

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 slightly burned, not so good, Matzo Brei.

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

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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