I love everything bagels, so on impulse I grabbed a package of
everything matzos when I walked past it at the grocery store. I don't
love the matzos by themselves. I thought they might make a tasty
matzo brei.

I have never seen nor tasted, let alone made this dish. It sounds
good, though, and I'd like to try it.

Does anyone have any favorite recipes or tips? I think I would serve
it with fruit and maybe a spinach salad as a light supper. Any
other suggestions? Thanks in advance.

Tara

Tara wrote:
> I love everything bagels, so on impulse I grabbed a package of
> everything matzos when I walked past it at the grocery store. I don't
> love the matzos by themselves. I thought they might make a tasty
> matzo brei.
>
> I have never seen nor tasted, let alone made this dish. It sounds
> good, though, and I'd like to try it.
>
> Does anyone have any favorite recipes or tips? I think I would serve
> it with fruit and maybe a spinach salad as a light supper. Any
> other suggestions? Thanks in advance.
>
> Tara


What did you buy, a box of Matzos or Matzo Meal or something else just
for Matzo Brei? It is nothing like Bagels, BTW.

You can make sweet or salty Matzo Brei. I only make it for Marcel
during Passover and I do not make any for myself.

If I were you, I would look at the following URL and look at a few of
the many recipes.

How are you and Max and Whit?

http://www.google.com/search?hl=en&q...=Google+Search

"Tara" > wrote in message
...
>I love everything bagels, so on impulse I grabbed a package of
> everything matzos when I walked past it at the grocery store. I don't
> love the matzos by themselves. I thought they might make a tasty
> matzo brei.
>
> I have never seen nor tasted, let alone made this dish. It sounds
> good, though, and I'd like to try it.
>
> Does anyone have any favorite recipes or tips? I think I would serve
> it with fruit and maybe a spinach salad as a light supper. Any
> other suggestions? Thanks in advance.
>
> Tara

I have made this MANY times. I happen to prefer it with the round
hand-made Passover matzah, but it's good with the regular kind also.

Here's my recipe. I'm sorry I can't do it professionally, like the more
experienced cooks and posters here, but her it is anyway:

My recipe is probably simpler than most peoples'. It's sort of like
French Toast.

You break up the matzah into pieces. Soak the matzah in water. When
soft, take it out, and drain it. Some people squeeze it a bit to get out
the excess water. I think it tastes better if you do that.

Soak the matzah pieces in egg. Get all the egged matzah into one gloop.

Salt and pepper to taste. Some people might add garlic powder, but
that's a rather new, American addition.

Pour into frying pan and fry it. I personally semi-deep-fry it in a
margarine/oil mix. I use a low flame, because I make mine thick and I
want the inside to get done as well.

Turn over when brown on the bottom and sides.

When done, remove and serve.

I hope I haven't forgotten anything.

Mordechai

On Sun, 20 Aug 2006 19:22:48 GMT, Margaret Suran
> wrote:

>
>What did you buy, a box of Matzos or Matzo Meal or something else just
>for Matzo Brei? It is nothing like Bagels, BTW.

A box of Matzos.

>You can make sweet or salty Matzo Brei. I only make it for Marcel
>during Passover and I do not make any for myself.

So you don't care for it? I'd like to try it at least once.

>How are you and Max and Whit?

Very good, thank you! School has started back for me and they love
their new daycare.

Tara

On Sun, 20 Aug 2006 19:38:43 GMT, "Mordechai Housman"
> wrote:

>You break up the matzah into pieces. Soak the matzah in water. When
>soft, take it out, and drain it. Some people squeeze it a bit to get out
>the excess water. I think it tastes better if you do that.


Thank you! How long does it take for the matzah to soften?

Tara

The way I do it is the following: partly break up the matzos, and
soak them in water only about 30 to 60 seconds -- you don't want
them completely soaked -- then break them into a frying pan
in which you've heated a moderate (not tiny) amount of olive oil.
Possibly add chopped green onions at this point. Sautee the matzo
pieces for a minute or two, flipping as many of them as you can,
and then add the egg which has been beaten slightly in a bowl,
and some black pepper. Let this cook undisturbed another minute or
two, then flip and scramble the whole thing.

I use way less oil than many recipes which often call for a
cup of oil.

Steve

Tara, after taking an infinite amount of time, finally, on 20 Aug 2006,
typed out:

> I love everything bagels, so on impulse I grabbed a package of
> everything matzos when I walked past it at the grocery store. I don't
> love the matzos by themselves. I thought they might make a tasty
> matzo brei.
>
> I have never seen nor tasted, let alone made this dish. It sounds
> good, though, and I'd like to try it.
>
> Does anyone have any favorite recipes or tips? I think I would serve
> it with fruit and maybe a spinach salad as a light supper. Any
> other suggestions? Thanks in advance.
>
> Tara


I remember being served Matzo brei. It was onion matzo crushed up and
soaked in water and squeezed dry then eggs added and mixed up and cooked
similar to potato pancakes in a pan of hot butter!

Andy

On Sun, 20 Aug 2006 17:55:07 -0700, Abe > wrote:

>>I remember being served Matzo brei. It was onion matzo crushed up and
>>soaked in water and squeezed dry then eggs added and mixed up and cooked
>>similar to potato pancakes in a pan of hot butter!
>You didn't get the real thing. The matzoh is supposed to be just very
>lightly wetted with hot water, the broken up and allowed to soak in an
>egg and milk mixture for 15 minutes, then fried in a pan with butter.


I think you'll find as many versions of matzoh brei as there are of
matzoh balls. Every family has a recipe and method they swear by.

Boron

Abe, after taking an infinite amount of time, finally, on 20 Aug 2006,
typed out:

>>I remember being served Matzo brei. It was onion matzo crushed up and
>>soaked in water and squeezed dry then eggs added and mixed up and
cooked
>>similar to potato pancakes in a pan of hot butter!
> You didn't get the real thing. The matzoh is supposed to be just very
> lightly wetted with hot water, the broken up and allowed to soak in an
> egg and milk mixture for 15 minutes, then fried in a pan with butter.

Perhaps.

I remember liking what I was served. It's a great dish!

Andy

"Tara" > wrote in message
...
> On Sun, 20 Aug 2006 19:38:43 GMT, "Mordechai Housman"
> > wrote:
>
>>You break up the matzah into pieces. Soak the matzah in water. When
>>soft, take it out, and drain it. Some people squeeze it a bit to get
>>out
>>the excess water. I think it tastes better if you do that.
>
> Thank you! How long does it take for the matzah to soften?

Not long at all. I can't give exact figures. I'd say less than a minute.
I also happen to like it only partially softened. I like them to retain
a little crunch, if possible. Either way, though, it's delicious.

"Abe" > wrote in message
...

> The soaking in water thing is just wrong wrong wrong. Here's how the
> Ashkenazi Jews in Brooklyn do Matzo Brei.

I happen to be an Ashkenazi Jew.

"Abe" > wrote in message
...
> >I remember being served Matzo brei. It was onion matzo crushed up and
>>soaked in water and squeezed dry then eggs added and mixed up and
>>cooked
>>similar to potato pancakes in a pan of hot butter!
> You didn't get the real thing. The matzoh is supposed to be just very
> lightly wetted with hot water, the broken up and allowed to soak in an
> egg and milk mixture for 15 minutes, then fried in a pan with butter.

Yes, I will agree that this way is probably more authentic. I never
heard that one should use HOT water, though.

However, we never made it with milk. Now French Toast we made with milk,
usually. (I omit the water and milk stages in French Toast, and just go
straight to soaking the bread in eggs.)

On Sun, 20 Aug 2006 18:52:32 GMT, Tara > wrote:

>I love everything bagels, so on impulse I grabbed a package of
>everything matzos when I walked past it at the grocery store. I don't
>love the matzos by themselves. I thought they might make a tasty
>matzo brei.
>
>I have never seen nor tasted, let alone made this dish. It sounds
>good, though, and I'd like to try it.

I just soak the matzoh crackers in egg (with a little water) and fry
them up in chicken fat or butter. Delicious!

serene
--
My blog: http://serenejournal.livejournal.com
My cooking blog: http://serenecooking.livejournal.com