A classic Jewish breakfast or light meal of matzo, egg and either savory or sweet toppings.
yo welcomeHank Shawas he shares a Passover treat with us.
I remember it as “maht-zuh-brai,” with the “brai” rhyming with “try.”
Lori Rice
I only later learned that it’s spelled matzo brei.
What Is Matzo Brei?
Matzo brei is a Jewish version of a universal breakfast: A bready thing with eggs.
Lori Rice
It is ridiculously simple, with as many incarnations as there are cooks.
Some don’t soak their matzo at all.
Then there is the question: Savory or sweet?
Lori Rice
What Kind of Matzo Works Best for Matzo Brei?
Traditional matzo is what we use here, but you could also use whole wheat or even gluten-free matzo.
Do not use egg matzo, as it is too soft.
Lori Rice
Some places sell a thicker pop in of handmade matzo, often made from a special flour calledshmura.
It’s fine to use, but you will need to soak it longer.
No other cooking fat comes close to being as good, except maybe duck fat.
Lori Rice
Ever eaten matzo brei?
If so, how is yours different from ours?
What else can I make with matzo?
Lori Rice
Cover the pan and turn the heat to low.
This should take 15-20 minutes.
Remove from the pan and set aside.
Lori Rice
Wipe out the pan with a paper towel.
Soften the matzo a little by running them under cold water for 15 to 60 seconds.
The longer you wet them down, the softer they will be; it’s your choice.
Lori Rice
Beat the eggs with a little salt and black pepper in a large bowl.
Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs.
Stir in the caramelized onions and mix well.
Lori Rice
Heat the remaining 2 tablespoons of chicken fat in the saute pan over medium-high heat.
Let this heat up for a minute or two, then pour in the matzo-egg mixture.
This should take about 90 seconds or so.
Serve immediately, garnished with chopped parsley or chives.
In another bowl, break the matzo into 1/2- to 1-inch pieces.
Add the cup of milk and mix well.
Let this stand at least 30 seconds to about 2 minutes.
The longer the matzo sits in the milk, the softer it will become.
When you’re ready, move the soaked matzo from the milk bowl into the bowl with the eggs.
Mix well to combine.
Heat the butter in a large saute pan over medium-high heat.
Let it heat up for a minute or two until the butter is melted before adding the matzo-egg mixture.
Cook, stirring constantly, until the eggs are just barely set, about 90 seconds.
