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Recently, I was on the phone with my parents who were having dinner. We always ask each other what we eat, and that day was no exception. “We’re having matzo brei,†said Dave, my step-father. I was instantly hungry, remembering how tasty a crispy-edged matzo pancake tastes.
My parents make theirs with egg matzo (only made during Passover) or regular white flour matzo. I choose to make mine with whole wheat. It’s a completely different flavor experience, and a slightly different texture.
When presented with a choice, I choose Streit’s brand matzo. It’s made on Rivington Street in New York (not far from Babycakes cupcake bakery), so it’s usually fresh. That makes a big difference since matzo loaves (the individual pieces) taste pretty bad when they’re stale.
There are a few schools of thought when it comes to making matzo brei. Some people make it like a big pancake, while others treat it like a scramble. I’m from the pancake school of matzo brei, so that’s how I’ll describe it below.
The ingredients are very simple:
2.5 whole wheat matzo loaves
2 free-range chicken eggs
Salt
Pepper
Organic olive oil
First, scramble the eggs thoroughly with a fork.
Then break the matzo up into 2 in pieces and run under warm water for a few moments to soften.
Some people like to soak their matzo, but I don’t like them to get soggy.
Break the matzo into the scrambled eggs and season with the salt and pepper. I try to mush the matzo down into the eggs and let them soak in for a few minutes.
Heat an 8 in skillet with a teaspoon of oil. When the oil is heated, place the egg-soaked matzo in the pan.
Cook the matzo pancake about 4-5 minutes per side at medium heat. Then serve and eat right away, while it’s hot.
I like mine with ketchup.
Delicious!
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