Passover begins at sunset tonight. Happy Passover from The Kitchn - we hope that all celebrating have a joyful holiday and wonderful seder meal.
Anyone making matzah brei, the matzah egg scramble? We were inspired by this lovely photo from Flickr member ddot and now we're curious about this classic Passover breakfast. How do you make your matzah brei? Any family recipes or favorite toppings to share? More Passover links and recipes from The Kitchn below.
we make it very simply and just mix matzah bits (you can actually buy tiny matzah pieces, called "farfel") into your basic scrambled egg mix of eggs, milk, salt and pepper. maybe a little cheese, if we're feeling decadent.
some people do it sweet, though--something i've always been curious about.
view thinkingwoman's profile
Matzo brei, all around: I grew up eating it savory- cooked with browned onions, salt, and pepper. My paternal grandmother made it pancake style, atop a layer of caramelized sliced apples (it gets flipped, cooked again, and flipped back into the pan so the apples are always on the bottom), and dusted with sugar and drizzled with maple syrup. Personally, I'll eat it any way I can get it---
view Elissa Altman's profile
I love the sweet Matzo brei - we break up the full sized matzo into a strainer, and run hot water over the pieces to soften them. Then we mix the softened matzo with scrambled egg (and maybe a bit of milk). We then fry it up in a pan, either as one big piece that you then slice, or scrambled. Then we serve with cinnamon sugar and syrup.
Yum yum!
view nikkimay's profile
I just made our first matzah brei this year tonight. Sooo good.
I make it just like nikkimay. My dad taught me the rule of using one egg for every 2.5-3 squares of matzah. I also add a 1/2 tsp of vanilla to give the matzah a bit more flavor... oh and egg matzah is the tasties, but any kind will work.
view Tel Aviv Dweller's profile
... that would be tastiest. Right.
view Tel Aviv Dweller's profile
savory for me, definitely. Brown some diced onions in olive oil (my grandmother would have just cooked it in schmaltz - rendered chicken fat - but that's not a staple of my veggie kitchen), add in matzah like nikkimay describes, and about the same egg to matzah ratio as tel aviv dweller, and then you have to let it cook away, breaking it up into pieces and turning over as needed, until the pieces are crispy on the edges and tender in the middle...add salt to taste and yum.
However, the satueed apple element is intriguing...
view nwu's profile
I make a custard matzo brei based on New Orleans pain perdu
Here's the directions:
http://clickblogappetit.blogspot.com/2006/04/dont-pass-this-matzoh-brei-over.html
view FJK's profile