Perfect Matzo Brei Passover Recipes

PERFECT MATZO BREI (PASSOVER)

There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof!

Provided by AniSarit

Categories Breakfast

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 4

Perfect Matzo Brei (Passover) image

Steps:

Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
Serve immediately with jam and/or sour cream.

Nutrition Facts : Calories 383.7, Fat 18.3, SaturatedFat 5.5, Cholesterol 423, Sodium 275.2, Carbohydrate 35.9, Fiber 1.3, Sugar 0.9, Protein 16.8

Ingredients

3 matzos
4 eggs
salt
3 tablespoons Smart Balance light butter spread (butter is traditional)

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PERFECT MATZO BREI - A PASSOVER BREAKFAST TREAT

Web Apr 18, 2014 Ingredients 2 sheets Matzo, broken into pieces 1-2 Eggs, lightly beaten with a bit of milk or water 2 tablespoons Butter, margarine, …
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Category Breakfast
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Total Time 15 mins

Set up the pie plates of water and egg/milk next to the griddle or pan. If you like your matzo brei soft and even almost like scrambled eggs with matzo, use 2 eggs. The minimum for crisp, dry matzo brei is 1 egg per 2 sheets of matzo. Soak the matzo in the water for a few minutes - more than 1, but nowhere near 5 minutes. If necessary, gently turn the pieces over in the water, but it’s easier to use enough water that you do not have to do that.
Lift them out of the water, and tip the pieces to drain off most of the water, and put the matzo into the egg/milk or water mixture. (To the egg mixture, if you're using them, add the optional vanilla for sweet or salt and pepper for savory.) I lift the matzo pieces out of the water with my hands and gently brush off the extra water. How long you leave the matzo in the water determines how soft the matzo brei will be and how much egg mixture the pieces will soak up.
When you put the matzo in the egg mixture, melt the butter/margarine or heat the oil in the griddle or pan. Again, the matzo soaks for a short time to absorb the liquid. How much you want it to absorb is your choice - the more egg mixture and the longer the soaking time, the softer the matzo brei. I let mine soak only about 1 or 2 minutes.
After the matzo pieces have soaked up egg mixture on both sides (turning if necessary), place them in a single layer on the griddle or pan if you want crispy matzo brei. If you like your matzo brei soft, you can pile it onto the griddle or pan. You can add any excess egg mixture while the matzo brei is frying - either sparingly on top of each piece as you put it in, or less carefully added so that it spreads out in on the griddle or pan. When you add the flavorings depends on what they are. For example, salt and pepper or vanilla will go in the egg mixture or be sprinkled on as the matzo brei cooks. By contrast, cinnamon and sugar or maple syrup are generally added after the matzo brei is done.

Perfect Matzo Brei Passover Recipes

PERFECT MATZO BREI (PASSOVER)

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