Matzo Brei Food

MATZO BREI

Steps:

• Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
• In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
• Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

MATZO BREI

Steps:

• Add eggs to a bowl and scramble with a whisk along with 1 tbsp milk or water until the eggs are nice and fluffy.Run a sheet of matzo under running hot water for 20-60 seconds until it just begins to soften. The amount of time you'll need to keep it under the water depends on the type of matzo you're using. Let it get soft, but don't let it turn mushy! Shake off the excess water and reserve the matzo.
• Melt a tablespoon of butter in a skillet or frying pan over medium heat.
• Break the matzo into small pieces and place them in the skillet. Sauté the matzo pieces over medium heat for about a minute, until they are evenly coated with butter.
• Pour the scrambled egg mixture over the matzo pieces. Stir the eggs with a spatula until they are well combined with the matzo. Cook the eggs for about 2 minutes over medium, flipping and stirring continuously-don't let the eggs sit, or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. This would also be the time to add sugar, if you want a sweeter matzo brei.
• Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like.

CLASSIC MATZO BREI

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

MATZO BREI

Steps:

• In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

MATZO BREI

Steps:

• Beat eggs lightly in small bowl. Add onion powder, salt and pepper; mix well.
• Place matzo in shallow dish. Pour egg mixture over matzo; let stand until egg mixture is evenly soaked into matzo.
• Heat oil in large skillet on medium heat. Add single layer of the matzo mixture; cook 2-1/2 min. on each side or until golden brown on both sides. Repeat with the remaining matzo mixture.

MATZO BREI OR FRIED MATZO

Steps:

• Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
• Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
• Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
• Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
• Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
• Cook as you are cooking scrambled eggs, until desired doneness.
• Once the food is plated, sprinkle lightly with salt, to taste.

SAVORY MATZO BREI

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
• Whisk eggs in a large bowl. Stir in mushroom mixture.
• Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
• Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

RUTH REICHL'S MATZO BREI

Steps:

• Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
• Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

MATZO BREI

Steps:

• Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

MATZAH BREI

Steps:

• Put the matzah pieces in a large flat bowl or tray. Pour over 150ml of hot water and make sure all the matzah is covered. Set aside to absorb the water for about a minute, making sure they're evenly soaked. You want it a bit puffy but not disintegrating. Discard the excess water.
• Beat the eggs in a large bowl with the salt and add the matzah pieces. Stir to combine.
• Heat the butter in a 25cm frying pan over medium heat until it foams. At this point, you can either pour in all of the egg and matzah mixture, and spread it in a flat layer in the pan, or form into four smaller patties. Leave the matzah brei to set for about 4-5 mins - it should be golden on the base.
• Use a spatula to flip the individual matzah brei or smaller patties over, and cook them for another 4-5 mins until golden brown. Serve immediately with a sprinkle of salt or your choice of toppings.

SAVORY MATZO BREI

Steps:

• Preheat the oven to 250ºF.
• Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
• Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
• Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
• Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
• Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
• Remove from heat, and set aside to cool slightly.
• Break eggs into a large bowl, and beat lightly.
• Add mushroom mixture, stirring well to combine.
• Make batter:
• Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
• Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
• Let stand for 5 minutes.
• Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
• Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
• Repeat, cooking 3 pancakes per batch.
• Cook pancakes until nicely browned, about 2 minutes.
• Turn and cook the other side about 2 minutes more.
• Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
• Serve immediately.

MATZO BREI

Steps:

• Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.

QUICK MATZO BREI

Steps:

• Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.
• In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.
• Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.
• Turn cake out of skillet, and cut into wedges. Serve hot.