Matza Briefried Matza Recipes

FRIED MATZOH

Steps:

• Heat vegetable oil in a non-stick frying pan over low heat.
• Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
• Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl.
• Strain matzoh and shake to remove excess water; stir matzoh into egg mixture.
• Pour the heated oil out of non-stick frying pan; place 1/2 tablespoon butter in hot pan.
• Pour matzoh and egg mixture into hot butter; cover and cook until a 'pancake' forms, about 10 minutes.
• Slide matzoh 'pancake' onto a plate.
• Place remaining 1/2 tablespoon butter in hot pan.
• Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.
• Lie matzoh 'pancake' in melted butter; cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.

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).

MATZA BRIE/FRIED MATZA

Steps:

• Break matza into bite size pieces and place in large bowl.
• If you like sweet matza brie as we do you can add the sugar and/or apple juice concentrate at his point.
• Slowly pour boiling water over the matza until matza starts to get soggy, but not soaked.
• About 1/2-1 cup of boiling water.
• I usually pour half, stir and wait a minute to see if it needs more.
• Beat eggs and add to matza mixture.
• Season with salt and pepper.
• Heat frying pan with oil/butter/margarine and place entire mixture inside.
• You can cover and let it fry on a low heat and then try to flip whole or in sections when it has set.
• My family likes that I fry it liked scrambled eggs and it is separate and clumpy.
• Serve with sugar, jelly or sourcream.

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:

• 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.

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.

MATZAH BRIE (FRIED MATZAH) RECIPE

Steps:

• Saute onions in 2 tablespoons of chicken fat over medium-heat until it caramelizes.
• Cover the pan and turn down the heat. Stir the onions occasionally for 15-20 minutes. Set aside.
• Soften the matzo sheets in cold water for a minute.
• Break the softened matzo sheets and mix it with eggs and caramelized onions.
• Using the remaining chicken fat, cook the matzo mix in medium-high heat.
• Put the matzo brei on a plate and garnish with parsley. Serve.

FRIED MATZOH

Steps:

• In a mixing bowl, beat the eggs and add a dash of salt and pepper. In another bowl, soak the matzoh in warm water for about 30 seconds. Remove and set aside. In a large skillet over medium heat, melt the butter. Add the matzoh to the egg mixture, tossing gently to coat (making sure not to break up the matzoh too much), and add this to the hot skillet. Allow the matzoh to cook undisturbed for 2 to 3 minutes, or until the bottom begins to brown. Turn it over, stirring gently to cook through and allow the other side to brown (the matzoh will begin to break up at this point, which is fine). Add salt and pepper to taste. Serve immediately.