Friday, April 19, 2013

Matzah Brei

Picture doesn't do a justice - I could eat Matzah with Eggs 24/7, really. Done right, it's the best breakfast ever. 
Blog's Category: International, My Staple Food, USSR-era Recipes

Matzah Brei or Matzah with Eggs



Intro

I had no idea this dish exists up until got married to a nice (at the time).. ^%& kidding ^&* .. jewish boy and one day my honey's 'gramma' treated me to a simple 'matzah with eggs'. That was a love from a first sight - hah, egg is my favorite product! Since then, I have perfected in making matzah with eggs and now, at the time of all sorts of "easters and passovers" I'll share this my experience with you.

Irreplaceable ingredient of matzah brei is matzah itself. Its outrageous blandness and wonderful flakiness is a great base for soaking in the best what animal world presented to us - tender, juicy, one-of-a-kind thing - EGG.

Any grocery store in US carries matzah (look in International or kosher section).  We didn't have this luxury back there, in Ukraine. In Kiev, where I lived at the time, just a few jewish half-legal sinagoges were baking their own and distributing it among people. But that happened just on a passover...

Now, having year-round access to matzah, I, strangely enough, remember about my yummy matzah brei just when spring comes and everything is singing "easter" in English, "passover" in hebrew, "paskha" in russian and so on..

Taste Description

Flaky and juicy inside, crunchy and just a bit chewy on the outside, as I said before, it's the perfect breakfast.


How to Serve

Serve hot, right from a stove, or warm - it will be equally good. Pickles on a side is a great companion to it but totally optional. 

Matzah Brei



  • 4 matzah sheets, broken into fairly large pieces (forget about healthy whole wheat stuff here, buy regular (regular - I really mean it!) matzah)
  • 6 eggs
  • salt
  • pepper
  • 5 tbs light olive oil
  • 1 tsp butter (for flavor)
  • boiling water

- Break eggs into bowl, add salt and pepper. Whisk, just enough to break yolks, to distribute salt and pepper, and break whites into thinner strands. Set aside. 

- Break matzah into a separate bowl.

- Boil water in a kettle and then pour hot water over matzah until it covered completely with water. Let it stay for no more than a minute and drain. It's OK if a little bit of water is left in.

- Combine egg mix with matzah - no need to stir it too vigorously - chucky matzah brei is better than homogeneous unrecognizable blob of something...

- Preheat non-stick frying pan to a medium hot. Add olive oil and butter. Pour matzah with eggs and cook it on a medium heat for about 3-4 minutes. Then using spatula, divide matzah circle into quarters and turn over each quarter separately. Switch heat to the lowest setting. Cook for another 2-3 minutes. Done! Enjoy!

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IN PICTURES
 
 



 








 
 
 Carrot and Onion Matzah Brei
If you would like to incorporate some vegetables into your matzah brei, below is an example of doing that - this Saturday I made Carrot and Onion Matzah Brei. Pictures talk the best:



 
 

 

Use pepper, broccoli, asparagus, green onion, fresh herbs or other vegetables/herbs of your choice instead of carrot and onion.



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