Traditional Matzo Brei Recipe
This traditional matzo brei recipe tastes like a cross between savory French toast and the softest scrambled eggs and it'll keep you noshing happily during all 8 days of Passover.
Matzo brei is a classic Jewish dish often enjoyed during Passover, commemorating the Israelites' liberation from slavery in Egypt. According to food blogger Ksenia Prints of At the Immigrant's Table, this simple and comforting breakfast dish is the best recipe to make with leftover matzo, which can taste stale and dry on its own. The traditional recipe involves soaking matzo, a type of unleavened bread, before mixing it with eggs and frying it, stirring constantly until it is golden brown.
Each family has its version of matzo brei. Some like it sweet, others add onions, and still others like to top the whole thing with a smattering of cheese. But the base recipe of matzo brei has been passed down for generations and continues to be a beloved staple in Jewish households during Passover and beyond.
Gather the ingredients for making matzo brei
To make this Jewish comfort food staple, you will need six simple pantry staples. Eggs, matzo sheets, milk, butter, and salt and pepper to taste. The hardest ingredient to get might be the matzo sheet — but we assume you have some to use up if you're looking at this recipe!
Soak matzo sheets
To start making matzo brei, we first must moisten our matzo sheets slightly. This helps to soften them up and makes them easier to work with.
To do this, simply fill a large bowl with cool water and dip the matzo sheets into the water for about 20 to 30 seconds. You may need to break each sheet in half to facilitate this. You don't want to leave them in the water for too long, or they will become too soggy and fall apart.
Once the matzo sheets have been moistened, remove them from the water and place them on a clean kitchen towel to dry.
Soaking the matzo in water is crucial to the success of your matzo brei, so be sure to take your time and make sure the sheets are moistened but not overly saturated.
Tear matzo into small pieces
Now that you've moistened your matzo sheets, it's time to break them into pieces for the matzo brei. Using your hands or a fork, gently break the sheets into small, bite-sized pieces, roughly 1-inch in size. As you do this, you will notice that the matzo is now pliable and slightly softened, but not too mushy — exactly how we want it!
Combine eggs and matzo
Once you have broken up the moistened matzo sheets, the next step is to prepare the egg mixture that will bind everything together. In a mixing bowl, crack the desired number of eggs and whisk them together with either milk or water. For the best flavor, use milk — but you can use whatever if you are sensitive to dairy or looking to make the dish without any dairy ingredients.
As a general rule of thumb, we will use one egg and two tablespoons of milk or water for every two matzo sheets you've broken up. You can increase the quantities as needed per the desired amount of matzo sheets used.
Once the eggs and milk are whisked together, pour the mixture over the broken matzo pieces in the bowl. Use a spatula or fork to gently mix everything together, until the matzo pieces are coated evenly with the egg mixture.
Fry matzo brei
Now that your egg and matzo mixture is fully combined and seasoned, it's time to move on to the cooking process. The best method for cooking matzo brei involves pan-frying it like scrambled eggs. To do this, heat a large skillet or frying pan over medium heat. Once the pan is hot, add a generous amount of butter and let it melt, coating the bottom of the pan evenly.
Next, pour the matzo and egg mixture onto the pan, using a spatula or fork to spread it out evenly. Treat it like scrambled eggs, stirring it often to prevent the eggs from sticking to the pan and to ensure that everything is cooked evenly. Continue stirring and cooking the mixture for about 2 minutes, or until the eggs are just softly set.
It's important not to overcook the matzo brei as it can become dry and lose its soft, creamy texture. When the eggs are just set and the matzo pieces are lightly golden, remove the pan from the heat and season the mixture with salt and pepper to taste.
Serve Traditional Matzo Brei immediately
Congratulations: Your matzo brei is done and the matzo crackers have been transformed into a glorious serving of Jewish comfort food!
You can serve the matzo brei hot straight from the pan, or transfer it to a serving platter and garnish it with fresh herbs or sliced scallions. We like to serve matzo brei with a dollop of sour cream or applesauce on top for added flavor and texture.
Matzo brei is a versatile dish that can be served for breakfast, brunch, or even as a light dinner. It may be a comforting and delicious way to enjoy matzo during Passover, but it's also a tasty dish that can be enjoyed any time of the year.
- 3 large eggs
- 2 matzo sheets
- 2 tablespoons milk or water
- 1 tablespoon butter
- Salt and pepper to taste
- Fill a large bowl with water. Dip the matzo sheets into water for about 20 to 30 seconds.
- Remove wettened matzo from the water and break it into 1-inch pieces. Discard water.
- Whisk together eggs and milk or water. Pour over the broken matzo pieces, and mix well to combine.
- Bring a large pan to medium heat. Add butter and melt. Pour matzo and egg mixture onto the pan, stirring often, treating it like scrambled eggs. Cook for 2 minutes, until eggs are just softly set. Season with salt and pepper.
- Remove matzo brei from the pan and serve immediately with a topping of your choice. Leftover matzo brei will keep for 3 days.
| Calories per Serving | 279 |
| Total Fat | 13.8 g |
| Saturated Fat | 6.3 g |
| Trans Fat | 0.3 g |
| Cholesterol | 295.8 mg |
| Total Carbohydrates | 24.9 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 1.1 g |
| Sodium | 291.8 mg |
| Protein | 12.8 g |
