I love everything bagels, so on impulse I grabbed a package of
everything matzos when I walked past it at the grocery store. I don't
love the matzos by themselves. I thought they might make a tasty
matzo brei.

I have never seen nor tasted, let alone made this dish. It sounds
good, though, and I'd like to try it.

Does anyone have any favorite recipes or tips? I think I would serve
it with fruit and maybe a spinach salad as a light supper. Any
other suggestions? Thanks in advance.

Tara

What did you buy, a box of Matzos or Matzo Meal or something else just
for Matzo Brei? It is nothing like Bagels, BTW.

You can make sweet or salty Matzo Brei. I only make it for Marcel
during Passover and I do not make any for myself.

If I were you, I would look at the following URL and look at a few of
the many recipes.

How are you and Max and Whit?

http://www.google.com/search?hl=en&q...=Google+Search

I have made this MANY times. I happen to prefer it with the round
hand-made Passover matzah, but it's good with the regular kind also.

Here's my recipe. I'm sorry I can't do it professionally, like the more
experienced cooks and posters here, but her it is anyway:

My recipe is probably simpler than most peoples'. It's sort of like
French Toast.

You break up the matzah into pieces. Soak the matzah in water. When
soft, take it out, and drain it. Some people squeeze it a bit to get out
the excess water. I think it tastes better if you do that.

Soak the matzah pieces in egg. Get all the egged matzah into one gloop.

Salt and pepper to taste. Some people might add garlic powder, but
that's a rather new, American addition.

Pour into frying pan and fry it. I personally semi-deep-fry it in a
margarine/oil mix. I use a low flame, because I make mine thick and I
want the inside to get done as well.

Turn over when brown on the bottom and sides.

When done, remove and serve.

I hope I haven't forgotten anything.

Mordechai

A box of Matzos.

So you don't care for it? I'd like to try it at least once.


Very good, thank you! School has started back for me and they love
their new daycare.

Tara

Thank you! How long does it take for the matzah to soften?

Tara

The way I do it is the following: partly break up the matzos, and
soak them in water only about 30 to 60 seconds -- you don't want
them completely soaked -- then break them into a frying pan
in which you've heated a moderate (not tiny) amount of olive oil.
Possibly add chopped green onions at this point. Sautee the matzo
pieces for a minute or two, flipping as many of them as you can,
and then add the egg which has been beaten slightly in a bowl,
and some black pepper. Let this cook undisturbed another minute or
two, then flip and scramble the whole thing.

I use way less oil than many recipes which often call for a
cup of oil.

Steve

The soaking in water thing is just wrong wrong wrong. Here's how the
Ashkenazi Jews in Brooklyn do Matzo Brei.

Matzo brei cooks fall into two distinct camps—those who cook it like a
pancake, all in one piece, and those who scramble the matzo brei, like
scrambled eggs. Both ways are delicious, and you'll just have to
decide for yourself which way makes you happier.

8 eggs
8 matzos
1/2 cup milk
2 tablespoons butter or margarine for frying
1 teaspoon salt

Beat the eggs together with the milk and salt. Run hot water over
matzos on each side for a few seconds. Break matzos into pieces and
soak in egg mixture. Let stand 10 to 15 minutes. Heat 2 to 3
tablespoons butter or margarine in a large, heavy frying pan and pour
in matzo mixture. Cook over medium heat until eggs have set to your
liking, preferably golden brown like French toast. If you like your
matzo brei cooked pancake-style, turn the matzo brei over, using two
large spatulas, and saute until browned. If you like it scrambled,
treat it just like scrambled eggs, but cook until it is browned and
crisp. The pancake should be cut into quarters and the scrambled matzo
brei divided into 4 portions.

Serve with sugar, jam, or syrup. I personally like it plain or with
a little salt sprinkled on before eating.

Yield: 4 servings. This recipe easily halves.

Tara, after taking an infinite amount of time, finally, on 20 Aug 2006,
typed out:


I remember being served Matzo brei. It was onion matzo crushed up and
soaked in water and squeezed dry then eggs added and mixed up and cooked
similar to potato pancakes in a pan of hot butter!

Andy

You didn't get the real thing. The matzoh is supposed to be just very
lightly wetted with hot water, the broken up and allowed to soak in an
egg and milk mixture for 15 minutes, then fried in a pan with butter.

I think you'll find as many versions of matzoh brei as there are of
matzoh balls. Every family has a recipe and method they swear by.

Boron