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Apr 7, 2007 05:50 AM

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.