Matzoh Omelet? Matzoh French Toast? There are many mysteries to the Bread of Affliction, including how you spell it or just exactly how you bake it on your back in the desert sun while fleeing the Egyptians. But the only one that concerns me is Matzoh Brei. We grew up eating it on Passover and I never thought twice about it until I had to make some for myself and my family.
The original recipes I read—break it into pieces, place under running water in a colander before mixing with the eggs and milk—seemed wrong. My first efforts were like cardboard covered in scrambled egg. My wife, a good Georgia girl whose first husband came from a German Jewish family, had her own opinions and was not shy about expressing them. My mother was, unfortunately for me, in agreement with the revered Grandma Ruth recipe so I capitulated. I refuse to compromise on condiments, but we’ll get to that.
Here’s the one we settled on. And, sorry Cheryl, who is patiently trying to get me to add photos to my blog—they disappeared before I had the chance. Next year in Photoshop, I promise.
For 2 people, take 4 eggs and a quarter cup of milk and beat together in a deep bowl. Take 6 pieces of matzoh and break into six or eight pieces. Place in a colander and run cold water over them until all the pieces are wet and starting to soften. Place the pieces in the bowl, mix carefully and well, and place back in the fridge for a half hour. Turn over occasionally.
Heat a non-stick skillet and melt a TBS of butter in it. Using a slotted spatula, add the matzoh pieces and form into a cake. Cook over medium low heat until done on one side, slide onto a plate and flip onto the other side and cook until that side is beginning to brown.
When it is done, serve with raspberry jam. Sure local maple syrup has a lot to recommend it, but there are some traditions I refuse to abandon.
