There is nothing more basic in the Pesach cooking répertoire than matzah brei. It is nothing trickier than a matzah Italian frittata (or Spanish tortilla, or Chinese egg foo yung, or French omelette), or simply a matzah and egg combination fried on both sides. It can be enjoyed sweet with breakfast jam or savory with mushrooms, butter and salt, or fried salami. It can be eaten hot or cold, and you can even use it as the “bread” for a day trip sandwich.
If this is your first exposure to the simple pleasure of matzah brei, I encourage you to make it the next time you cook. My recipe specifically calls for soaking it for three minutes. That makes it soft enough to eat without dissolving into putty.
Basic Matzah Brei
The basic recipe is matzah and eggs. Beyond that, your creativity is limited by your imagination. Chopped vegetables, chopped dried fruits, really anything that you can think of, since the basic recipe is so neutral.
Soak the Matzah
Soak the crushed matzah for three minutes in water.
Add the Eggs
Add the eggs in a ratio of 3:4 eggs to matzah boards. Mix well.
Pour into Pan
Pour the matzah/egg mixture into a well-buttered pan. Press down until even and smooth out to the edges.
Flipping the Matzah Brei Step 1
Slide the matzah out of the pan onto a cutting board.
Flipping the Matzah Brei Step 2
Cover the matzah brei with the pan. Hold the pan in one hand, put your hand under the cutting board, press together, and flip over.
Flipping the Matzah Brei Step 3
Remove the cutting board and shake pan gently to center the matzah brei. Return to the stove for 2 minutes to finish cooking the egg.
The Finished Matzah Brei
Slide the matzah brei out of the pan and cut into wedges.
Next, a family favorite: Matzah Pizza Mush. Once you’ve gotten the technique down and can make your matzah brei flawlessly, here’s a recipe that throws all that hard work out the window.