Perfect Matzo Brei Passover Food

RUTH REICHL'S MATZO BREI

Ruth Reichl's Matzo Brei image

Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However, no recipe for matzo brei appears. Is there any chance of Gourmet publishing a recipe for this 'perfect' food? I would love to try it."

Provided by Ruth Reichl

Categories Egg Breakfast Brunch Side Quick & Easy Kosher Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

4 matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter

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.

PERFECT MATZO BREI (PASSOVER)

Perfect Matzo Brei (Passover) image

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

Ingredients

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

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

MATZO BREI OR FRIED MATZO

Matzo Brei or Fried Matzo image

This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast).

Provided by Greeny4444

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

3 large eggs
2 matzos
cooking spray
salt, to taste

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.

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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.
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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.

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