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Matzo Brei I (D/M/P, KLP, TNT)
Source: My Mother
Serves: 8

6 matzo
6 extra large eggs
1 medium onion
Garlic (to taste, optional. I use granulated garlic)
Pepper (to taste)
1 tbsp. kosher salt
Butter (D), schmaltz (rendered chicken fat) (M), or oil (P) (sufficient to coat frying pan)

Break matzo into approximately 1" size and add to a large bowl. Soak for 1 to 2 minutes in hot water to soften the matzo. Remove by the handful and squeeze to remove most of the water and put into another bowl. Repeat until all the matzo is removed from the hot water.

Chop up the onion if using this.

Beat the eggs in a large bowl and add the salt, pepper, and garlic. Beat until foamy and thickened.

Add some of the moist matzo as well as some of the onion and mix for a few stirs. Add matzo and onion again and repeat until all are mixed together.

(You might be able to reserve this now and refrigerate, covered with plastic wrap until later. I've never tried to as I usually want to have it right away.)

Heat 10" frying pan with a medium flame. Add the butter, schmaltz, or oil to the pan. Add the matzo brei "batter" to the pan and spread out evenly. Cover and reduce the flame a bit. Cook for about 30 minutes. Your nose will tell you if it is burning. May also puff up in the pan, but now needs to be turned to cook other side. I use a serving plate for this part.

Remove the lid and set aside. Invert the serving plate and place over the frying pan. Place a potholder on the plate and while firmly holding to the pan. lift the pan and flip over so that the matzo brei is on the plate.

Re-grease the pan and then slide the matzo brei back into the pan. Replace the cover. Cook for another 20-25 minutes (or you "can't wait"). Cut into pieces and serve. Can serve 8 if not an entree.

Poster's Notes:
My cooking steps may be altered to make up smaller pancakes; that should work with this as well.

If the "batter" is too eggy then soak another matzo and add this. If it is too dry, then beat another egg and add. It's not necessarily "one egg, one matzo."

The way that I learned to make matzo brei was not like scrambled eggs with matzo, but more like a large pancake. This recipe is dairy if cooked in butter, meat if you use schmaltz (rendered chicken fat for the uninitiated), or pareve if you use oil.

Posted by Burt Handelsman

Nutritional Info Per Serving: N/A