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.