This recipe provides a unique approach to making matzo brei. Instead of directly mixing the matzo with eggs, it suggests blanching the matzo in hot water to soften it first. This ensures the eggs soak into the matzo effectively.
The softened matzo is then combined with beaten eggs, a touch of milk, salt, pepper, and optionally, powdered onion. The mixture is scrambled to the desired consistency.
The recipe also notes that sautéed onions could be added, showcasing the adaptable nature of the dish. It concludes by emphasizing the variability of ethnic recipes and that everyone has their own version.
We do it slightly differently. Break up the matzoh, blanche with hot water to soften, then mix with beaten egg, a little milk, salt, pepper, powdered onion if you like. Then scramble to the desired degree of dryness. Guess you could also sautee some onion as well. Should be good! The egg soaks into the matzoh this way.
Like all ethnic cooking, everyone has their own recipe!
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