Mar 26, 2013
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Matzo Brei (Scrambled Eggs and Matzo)

This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup.
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Matzo Brei (Scrambled Eggs and Matzo) Enlarge Image Credit: André Baranowski
SERVES 4

Ingredients

4 6 x 6" pieces thin salted matzo (not shmura matzo)
4 eggs
Salt and pepper to taste

Instructions

Break matzo into 2" pieces, dropping them into a medium bowl. Pour 2 cups hot water over the matzo and set aside to let soak until softened, 2-3 minutes. Drain the matzo and cover with cold water. Swish matzo around, drain, and squeeze matzo firmly to remove any remaining water; return to bowl. Beat 4 eggs and salt and pepper to taste in another bowl; add to matzo and stir to combine. Heat 2 tbsp. butter in a large skillet over medium heat. Add matzo mixture and cook, stirring occasionally, until lightly browned and broken up into large fluffy curds, 4-5 minutes. Transfer matzo brei to plates and serve immediately.
Matzo Brei (Scrambled Eggs and Matzo)

This article was first published in Saveur in Issue #101

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Ratings & Reviews (1)

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Best made with chicken schmaltz!!! Before there was butter or margarine that was Kosher for Passover, there was chicken schmaltz. I call mine retro Matzah Brei.
Matzo Brei (Scrambled Eggs and Matzo) Reviewed by BROOKSANDI3 on . Best made with chicken schmaltz!!! Before there was butter or margarine that was Kosher for Passover, there was chicken schmaltz. I call mine retro Matzah Brei. Rating: 1

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