How to make Matzah Brie

Passover is over, yet surely you’ve got some leftover matzos to stir

If you like scrambled eggs, this is an easy win for you. Adds a little more to your menu. Many variants, this is by far the easiest and most generally popular.

Ingredients: Eggs, Matzah, Butter, Milk, Salt, and water.

More specifically is up to you. Butter of course for the pan, salt for seasoning as wish. You can try one sheet of matzo for 3–4 eggs. A splash of milk (or other dairy) as is often popular for when making any sort of omelettes.

How it all looks when ready to roll

1. Crumble a sheet of matzah (or qty you desire) into a bowl. Add drinking water enough just to make soggy, but not soup! You control the crumbliness. I’ve enjoyed both large and small sizes, shown in photo about medium size bits. Don’t overthink this. Swirl it around w your fingers to make sure all the pieces get some water. Let it it sit and absorb.
2. Whisk eggs in another bowl, add milk/dairy/season however you like your scrambled eggs to be. Can also preheat butter in pan at this stage.
3. Check back to the matzoh, it should be moist like soggy cereal. If it’s still dry, you may wish to add more water. More likely it is too wet so squeeze out the excess (can just tip bowl over a sink and press the water out). Again, don’t need to overdo this either, just want to drain off excess water.

Now the magic happens: Mix the matzos into the egg mixture.

4. Now combine the moistened matzo into the egg bowl. I’ve tried it both ways, yet it seems much better than adding the egg to the matzos. Most likely a factor of one bowl having more water and the other coated more with egg. Stir up a little to have the eggs coat the matzot.

5. It could be argued by draining more water perhaps you’re hoping for the egg to soak into the matzot, yet I don’t think this is really the case. Fundamentally, you are simply making some chonkier scrambled eggs.

Cook ’em, Dano

6. Ok well the rest you know. Pour into the preheated, buttered pan and scramble away. Sorry for the unappetizing photo, just took one quick snap at start for context. Salt or season as you wish. Seek your savory.

I like to use a wooden implement to swirl up the cooked edges as they form, though you may prefer to make a solid omelette it’s up to you. I find the matzos texture better when distributed along the way rather than lumped all together as shown (it didn’t matter here because I planned and did stir as they cooked).

Voila!

7. I was hungry so served them less dry than I usually make them. Also shown here in a bowl just for glamour, albeit easier to eat with a spoon as well so why not. At this point you can salt or season as wish, or go psycho with hot sauce or other herbs if you’re so inclined. Also to note here I used whole wheat matzos hence the darker color or drier texture.

Variations

Note the size of the parts, so now you can decide for next time if you want bigger or smaller pieces. I like a little bite, as they’re soft not hard, the water has done its magic.

You can try making “french toast” by taking half sheets or less and sprinkling with some water before soaking in egg and then quickly cooking each side in a pan. YMMV. Most likely you’ll be inclined to do as above or be more tedious in making smaller crumbs but what’s the point. I like the texture of the larger parts.

Hope this was fun. It surely is filling and doesn’t have as much “egg” flavor as regular eggs do, which is a plus for serving to kids who may not appreciate egginess as much (cue the hot sauce anyone?). You can also serve with honey or syrup as one might enjoy french toast.