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Matzah Brie

I was just thinking about making matzah brie, so was googleing it for fun. Turns out there are different ways to make it? Just came across one recipe that was more like "french toast", keeping the boards big. Some use milk, some don't. Some are more like an omelette, some are more like scrambled eggs.

How do you make yours??

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  1. One of my favorites is to saute up some onion, then throw in some diced smoked salmon, then add the eggs, matzo, etc.

    1. I don't soak the matzoh, as many recipes describe. Mix up a couple of eggs in a bowl. Run the unsalted matzoh under the faucet (luke-warm water) on both sides and shake off excess water. Break it up into the beaten egg, stir up a bit to make sure all the pieces are coated. Let that sit a moment while the butter is melting in the pan (non-stick). I used to scramble, but now I pour it out to cover the whole pan and let it cook like a pancake, flipping after the bottom has set and turned golden. I serve it as my mother and grandmother did: lightly sprinkled with salt and with a little mound of sugar to dip individual bites into.

      A couple of weeks ago, I was looking for matzoh in the supermarket nearest our vacation home - obviously not an area with much of a Jewish population - and could only find little, unsalted matzoh crackers. I think they were called tam-tams? Anyway, I had the craving, so I used them. Put the little crackers briefly into a bowl of water, then poured it through a colander to drain off the water and proceeded as above. Worked just fine.

      3 Replies
      1. re: Deenso

        I make it similarly, with 1 egg per 2 sheets of matzah. I add some salt and a generous amount of black pepper and serve it with strawberry jam/jelly/preserves. The pepper goes amazingly well with strawberry.

        The Spouse does it more like a scramble with a 1:1 ratio of egg to sheets of matzah. Occasionally he adds onion and sometimes milk to the mix.

        1. re: rockycat

          Try putting the jam/jelly in the batter and then cooking it up! It works really nicely. I usually add a little sugar with it too. I just made some today with raspberry preserves and i also added glazed pecans. Yum!

        2. re: Deenso

          A recent innovation on the classic Spanish tortilla, potato omelet, is to use crumbled potato chips in place of the freshly fried potatoes. The recommended proportions are 2 oz of chips/ 4 eggs.

        3. I put a whole piece of matzah in a colander and run warm water over it and let it drain. Then I beat up my eggs, and add some salt and pepper and a bit of cream. A pinch of sugar too. Then I break up the matzah and mix it together with the eggs. Melt butter in a nonstick skillet, pour in the eggs and keep stirring until its done. Yum!

          1. I'm an adherent of the Third Way of matzoh brei. I wet some of the matzoh in a colander but keep some dry, before adding it to the egg. Then I begin to cook it as a pancake, but just as it's setting on the bottom, I scramble it, let it sit, scramble a bit more and serve. This way you end up with a mix of textures -- soft, crisp, eggy, dry.

            Sometimes I doctor the eggs like one would with French toast, add onions or whatever, sometimes none of the above.

            And whether to just salt it or go the syrup or sugar route is a matter of how gross I want to feel for the rest of the morning. :)

            1. I grew up with the technique of breaking it up and soaking in water first then draining and adding to eggs, but eventually decided that this was too much of a hassle and too soggy for my taste. :) now I just add a bit of milk and salt to the eggs and break the matzo right into the mixture and let it soak for about 5 mins while the onions are cooking.

              1 Reply
              1. re: another_adam

                Fry in butter and/or olive oil
                Sea salt (some how it really does taste better on this) and lots and lots of pepper

                I've been known to put ketchup on mine.

                1. re: pamd

                  Just made another version: had some leftover baked, stuffed eggplant (sauteed eggplant cubes, onion, garlic, cremini mushrooms, matzoh meal, basil, cheese, diced tomatoes). After soaking and draining the crumbled, soaked and drained matzoh pieces, added some of the eggplant mix, beaten eggs and cooked it frittata style- stovetop, covered, then finished under the broiler with a little more cheese on top. Yum.

                  1. re: markabauman

                    Mark, some of the ingredients in your Matzoh Brei are reminiscent of the Sephardic "mina" - here is one of the myriad variations (there are dairy and meat ones): http://www.bbc.co.uk/food/recipes/dat...

                    1. re: lagatta

                      The recipe for the mina is something that my mother, who is Ashkenazic, used to make for my late step-father, who was Sephardic. I'm sure he would have liked what I made today; with due respect to my mother- he always preferred my cooking (mostly Mediterranean) to that of my mother (Eastern European). Thanks!

                2. If you really want something a little out of the ordinary, and you like the savory scrambled eggsy version of matzah brie, try making it as you would chilaquiles. (No need to fry the matzoh, of course, but keep everything else the same.)

                  1. Someone told me this week that egg matzah works better for brei than regular matzah. Haven't tried it yet (just broke into the last box of matzah which happens to be egg) but will report results.

                    1 Reply
                    1. re: laurendlewis

                      i made mine with whole wheat matzah (im still not sure how thats even k for p, but it is). it was a bit too dry - i definetely prefer making it with egg, it seems a little smoother that way.

                    2. A little matzah, egg, dash of milk, onions (if savory), salt, and pepper (if savory), cinnamon and vanilla (if sweet), mash and mix... then, my latest twist, cook in a waffle iron. Very good. Easter dinner :-)

                      1. I'm more of the French toast version, eggs milk matzo cinnamon, soak it till soft enough (I don't like real mushy) and sprinkle with sugar. I dont scramble either, cook it more like an omellette.

                        3 Replies
                        1. re: mlgb

                          I am obsessed with learning about this dish! Do you soak the matzah, and somehow squeeze the water out? Or leave it. Is there any crunchiness to the dish? I have seen many recipes, they do vary... I want the savory technique....

                          1. re: chef chicklet

                            if you check out the thread I linked above, you'll find better descriptions of savory & sweet varieties, and of the techniques people use. I actually break mine up a little & then put it in a collander under water. (no draining, just shake off excess water) then it gets mixed in the egg batter.....depending on how long it soaks determines the consistency. Do try it or find someone to make it for you! It's such a comfort food IMO.

                            1. re: pamd

                              Funny, we must be the only family who never soaked or ran it under water. Just broken up into about 1 inch pieces and left in the milk/egg mix til a bit soft. But we don't like the soft custardy type of French toast either.

                        2. Ok, even thought I am not Jewish my lovely wife who is requires the occaisional Matzah Brie and since momma lives in FL and we line in NJ its my duty to take over.

                          1. Take a box of matzah and break the crackers into pieces about the size of a business card. You can save 2 or 3 sheets to snack on while your cooking.

                          2. Place the pieces into a very large mixing bowl and fill it with cold water and quickly drain it out. If, you leave it to long or if you use warm water it will turn to mush.

                          3. Take 6 eggs and beat them like you would for scrambled eggs. Pour the eggs into the bowl and mix it thoroughly with the matazh, try not to smash or crumble the matzah to much. I use my bare hands and I find this to work well. You can use a dinner fork and draw from the botton up to the top making sure erevy piece is coated.

                          4. Pour the contents of the bowl into a large non-stick skillet. You can use what ever you like to fry the matzah but I would stay away from olive oil because it gives it a heavy taste. I use canola. Also, you want to use about 1 cup of oil in the skillet and it should be very hot when you start.

                          5. Lower the flame after about 5 minutes and and let if cook for another 5 minutes. Then take your spatula and divide the Brier into 4 quarters and carefully turn them over. Don't try to flip the whole thing by using a plate or another frying pan, it aint pretty if you slip and hot oil does burn. Make sure the brier has a firm and spongy consistency.

                          Also, some folks like our friends in Long Island like to put smoked swiss cheese into the matazah brie. It gives it a great smokey taste. I like to use smoked gouda myself.

                          And the brier can be served with applesauce, jelly, jam or sour cream. If, your irish you can even put ketchup on it.

                          1 Reply
                          1. re: irish65

                            my method is different from you guys.

                            Break up the matzoh, soak in a bowl of hot water for a few mins, drain in a collander, then FIRST fry the matzoh in butter in a pan till it crisps back up, then add the mixed eggs (no milk). If you like yours savoury then add salt and pepper to the mix, or if you like it sweet no salt in the eggs, after the eggs are scrambled and on the plate add some caster sugar.