How To Make Matzo Brei in a Matter of Minutes In homes all over the world, the Passover holiday brings with it the soothing scramble of crumbled matzo, eggs and plenty of butter known as matzo brei. But why wait for a special occasion? By Gail Monaghan
http://www.wsj.com/articles/how-to-make-matzo-brei-in-a-matter-of-minutes-1461187690
BREAD OF AFFLICTION though it may be, to me, matzo has always been a treat. Of course, finding the right delivery system for this admittedly austere cracker—preferably one involving lots of butter—helps. I’m talking about matzo brei (“fried matzo” in Hebrew), a satisfying scramble of eggs and crumbled matzo that’s a favorite among Jews forgoing leavened bread during the Passover holiday (not to mention plenty of non-Jews who have passed through my kitchen). Traditionally breakfast fare, this hybrid of French toast and scrambled eggs makes an equally comforting lunch or supper.
There are those who insist that Jews fleeing Egypt invented fried matzo the minute they hit the Sinai, but in fact the dish only became popular around the turn of the last century, when automated production made matzo more affordable and therefore ripe for riffing. The preparation method varies from family to family. One version, probably Sephardic in origin, serves up the brei like a frittata, cut into wedges. Some cooks add vanilla, cinnamon and sugar to the egg mixture before cooking. Others take things in a savory direction by adding spices or fridge leftovers. Schmaltz lovers fry in chicken fat instead of butter, and those who prefer a softer brei use more water.
I like my matzo brei scrambled and eat it unadorned. My kids like theirs with maple syrup, and various relatives go in for a garnish of jam, or a sprinkling of sugar, or generous dollops of applesauce and sour cream. With so many options available, you can see why I keep a box of matzo in the cupboard year-round. CONTINUE AT SITE
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