Matzoh Brei Recipe
Chanukah has passed, although Purim has not yet arrived, but this is provided early just to get everybody’s digestive juices flowing.. (With apologies to those who do not eat gebrochts on Passover.)
It’s from my father…
Pieces of shmura matzo broken in large pieces
for each piece of shmura matzo, one piece of regular matzo broken in large pieces
soak in warm water just till soggy. Then rescue quickly. Don’t let it dissolve.
drain very well. Continue to let drain for a while more. Then put in largish bowl and add… (for the equivalent of each couple of kazayes of matzo) 2 EGGS OR THE EQUIVALENT IN EGG BEATERS OR CHEAPER STORE BRAND SUBSTITUTE. USE A LOT OF EGG. Probably a lot more than you think you should.
Let it absorb, turn gently, being careful to avoid breaking up the largish pieces of soaked, drained, eggy matzos. This is not supposed to come out chopped up like scrambled eggs but rather like thin pancakes glued together w/egg stuff.
Use the biggest frying pan you have, more oil or spray than you think you should, good and hot, and only fry enough at one time to cover the bottom of the pan. Otherwise it will come out steamed rather than fried. Fry till crispy. Then make some more. And more… till everything is used up. Make a lot as there will be no end of people who will want more.
Serve with maple syrup, honey, jelly or jam. Don’t forget cinnamon. If this is made for lunch or dinner rather than breakfast, onion powder or onion soup mix and garlic powder will go good but leave out the cinnamon (for the squeamish or unimaginative).
This can be kept warm in an oven till it’s all made so the people who got served first and waited don’t have to eat cold food..
Definitions
Shmurah Matzoh: Shmurah = “Watched”. This is the round cardboard-like stuff that you buy from the Chabad for use at the Seder. See image.
Kazayes: An archaic hebrew measurement. I believe it’s the volume of half an egg. Many religious requirements for consumption of ritual food require the consumption of a Kazayis. My take on Morty’s use of Kazayis is one eggs for each board of regular matzoh and one for each round of shmurah matzoh
Comment from Ruthanne
Time February 15, 2010 at 8:03 pm
Hang On! I’m sorry I wasn’t following sooner.
You didn’t even bring up the classic arguement: Pancake or Scrambled? I grew up with it cooked as a savory pancake-salt & pepper only. Maybe some applesauce or jelly. My husband’s mother’s family (I think it was his maternal grandmother Jennie) made them scrambled and THEN when it was on the plate you sprinkled plenty of sugar on it prior to eating. No syrup or jelly.
I do 5 eggs per 2 servings and 4 boards. I like Rakussen’s British Matzo. They are very crispy to begin with and they soak up the eggs nicely. I don’t presoak either. Beat the eggs well with about 4 TBSP of water, then break the matzo into the eggs. Toss gently and let soak while heating the pan. I also use real-for-real butter. Cook until eggs are no longer wet looking.