Matzo Brei
Matzo Brei takes about 10 minutes from beginning to end. This recipe serves 4 and costs $1.02 per serving. One serving contains 318 calories, 10g of protein, and 27g of fat. 468 people found this recipe to be tasty and satisfying. This recipe from Simply Recipes requires vegetable oil, apple sauce, sugar, and unsalted butter. Overall, this recipe earns a solid spoonacular score of 51%. Users who liked this recipe also liked Lightened up Matzo Brei aka Fried Matzo, Matzo Brei, and Matzo Brei.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
4 Tbsp chicken fat or vegetable oil, divided
1 medium onion, sliced
Pinch of sugar
4 large eggs
4 sheets of matzo
Salt and black pepper
Chives or parsley for garnish
1 cup milk, plus 2 Tbsp
Pinch of salt
1/2 teaspoon orange flower water (optional)
4 sheets matzo
2 Tbsp unsalted butter
Cinnamon sugar, powdered sugar or apple sauce for garnish
Equipment:
frying pan
paper towels
bowl
Cooking instruction summary:
Savory Matzo Brei Caramelize the onions: For the savory matzo brei, you will need to caramelize the onions first. Heat 2 tablespoons of the chicken fat or oil in a sauté pan and gently cook the onions until soft and caramelized. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes. Remove from the pan and set aside. Wipe out the pan with a paper towel. Soften the matzo: Soften the matzo a little by running them under cold water for a minute or so. The longer you wet them down, the softer they will be; it's your choice. Break up matzo and stir with beaten eggs and caramelized onions: Beat the eggs with a little salt and black pepper in a large bowl. Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well. Cook in chicken fat: Heat the remaining 2 tablespoons of chicken fat in the sauté pan over medium-high heat. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be a little bit runny. This should take about 90 seconds or so. Serve immediately, garnished with parsley or chives. Sweet Matzo Brei Beat the eggs, 2 tablespoons milk, the salt, sugar and orange flower water (if using) in a large bowl. Crush matzo and soak in milk: In another bowl, crush the matzo into 1/2 to 1inch pieces. Add the cup of milk and mix well. Let this stand at least 30 seconds — the longer the matzo sits in the milk, the softer it will become. I like to let it stand 2 minutes. Mix soaked matzo with eggs: When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs. Mix well to combine. Cook in butter: Heat the butter in a large sauté pan over medium-high heat. Let it heat up for a minute or two before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set, about 90 seconds. Serve garnished with cinnamon sugar, apple sauce or something else sweet; jams and preserves are a good choice.
Step by step:
1. Savory Matzo Brei
2. Caramelize the onions: For the savory matzo brei, you will need to caramelize the onions first.
3. Heat 2 tablespoons of the chicken fat or oil in a sauté pan and gently cook the onions until soft and caramelized.
4. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes.
5. Remove from the pan and set aside. Wipe out the pan with a paper towel.
6. Soften the matzo: Soften the matzo a little by running them under cold water for a minute or so. The longer you wet them down, the softer they will be; it's your choice.
7. Break up matzo and stir with beaten eggs and caramelized onions: Beat the eggs with a little salt and black pepper in a large bowl. Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well.
Cook in chicken fat
1. Heat the remaining 2 tablespoons of chicken fat in the sauté pan over medium-high heat.
2. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be a little bit runny. This should take about 90 seconds or so.
3. Serve immediately, garnished with parsley or chives.
4. Sweet Matzo Brei
5. Beat the eggs, 2 tablespoons milk, the salt, sugar and orange flower water (if using) in a large bowl.
6. Crush matzo and soak in milk: In another bowl, crush the matzo into 1/2 to 1inch pieces.
7. Add the cup of milk and mix well.
8. Let this stand at least 30 seconds — the longer the matzo sits in the milk, the softer it will become. I like to let it stand 2 minutes.
9. Mix soaked matzo with eggs: When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs.
10. Mix well to combine.
Cook in butter
1. Heat the butter in a large sauté pan over medium-high heat.
2. Let it heat up for a minute or two before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set, about 90 seconds.
3. Serve garnished with cinnamon sugar, apple sauce or something else sweet; jams and preserves are a good choice.
Nutrition Information:
covered percent of daily need
