Obligatory disclaimer: I’m not Jewish.
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janni and Eaglet are, however, and our household observes Passover—and because Eaglet loves matzah brei, I’ve learned how to make it, or at least an approximation of the version Janni’s family made. Here’s how I do it.* It scales easily—each square of matzah is a serving. Depending on the size of your frying pan, making more than 4 servings at a time might not be feasible. This is scaled for two servings:
Take 2 squares of matzah and crumble into a bowl until the biggest pieces are around 1in/2cm in size. Cover with water and let sit while you get everything else ready, approximately 1-2 minutes.
Get out 2 eggs (same number as matzahs) and butter. Place a pat of butter in a frying pan, just large enough to lightly coat the bottom when melted.
When the matzah has soaked enough to be soft with just a hint of crunch in the larger pieces, drain the water. Start warming the pan on medium-high heat (same as if scrambling eggs). Mix the eggs into the matzah, then let sit until the butter has melted.
Pour the mix into the pan. Scramble as you do eggs. As soon as the egg portions are cooked (no longer gleaming as if wet), plate, salt to taste, and serve. Sour cream or applesauce are traditional toppings, but we often eat it just salted.
Feel free to teach me alternate versions!
* Present tense intentional, despite Passover being over, as we have a box and a half left over to use up.
---L.
Subject quote from MacArthur Park, Richard Harris.
janni and Eaglet are, however, and our household observes Passover—and because Eaglet loves matzah brei, I’ve learned how to make it, or at least an approximation of the version Janni’s family made. Here’s how I do it.* It scales easily—each square of matzah is a serving. Depending on the size of your frying pan, making more than 4 servings at a time might not be feasible. This is scaled for two servings:Take 2 squares of matzah and crumble into a bowl until the biggest pieces are around 1in/2cm in size. Cover with water and let sit while you get everything else ready, approximately 1-2 minutes.
Get out 2 eggs (same number as matzahs) and butter. Place a pat of butter in a frying pan, just large enough to lightly coat the bottom when melted.
When the matzah has soaked enough to be soft with just a hint of crunch in the larger pieces, drain the water. Start warming the pan on medium-high heat (same as if scrambling eggs). Mix the eggs into the matzah, then let sit until the butter has melted.
Pour the mix into the pan. Scramble as you do eggs. As soon as the egg portions are cooked (no longer gleaming as if wet), plate, salt to taste, and serve. Sour cream or applesauce are traditional toppings, but we often eat it just salted.
Feel free to teach me alternate versions!
* Present tense intentional, despite Passover being over, as we have a box and a half left over to use up.
---L.
Subject quote from MacArthur Park, Richard Harris.