Saturday, April 12, 2008

FRIED MATZO: Best Thing Ever

One of my standby Jewish comfort foods!

My dear ol' dad used to make this for me when I was a kid. I loved it then, and I love it now. The recipe I use does justice to the fried matzo that I remember. There are different thoughts in the world of fried matzo, or matzo brei. Salty or sweet? Crunchy or more like scrambled eggs? The way my pop made it was like savory, crisped nuggets of goodness. I usually keep a box of matzo in my house year-round for those days when I want to cook a special breakfast in a short amount of time, as well as enjoy a happy edible memory.


  • 1-2 matzos per person, or 2-3 matzos per person, depending on your appetite!

  • 1 egg per matzo

  • nice hunk of butter, about 2 tablespoons per matzo, or less will work just fine too

  • s & p


  1. Place the matzos in a colander.

  2. Boil a whole teapot of water if using more than 3 matzos. Boil half a teapot if using 3 or less.

  3. Beat the eggs in a medium to large bowl. Add a little salt and pepper to the eggs.

  4. Once the water has boiled, pour it over the matzo in the colander. Make sure that all sides of the matzos are saturated with the boiling water.

  5. Squeeze out any remaining water by pressing a large spoon against the colander. Add the soggy matzo to the bowl with the eggs.

  6. Use your hands to coat the matzo in the eggs. Make sure every piece of matzo is covered in egg.

  7. Heat your frying pan over a medium heat, and add the butter.

  8. Once the butter has melted, add in the matzo mixture, and spread out evenly. (If cooking more than 4-5 matzos at a time, use 2 frying pans, or make 2 batches.)

  9. Turn the heat down a smidge, and let the matzo brei cook for a couple of minutes or so, until it is golden brown on one side. Flip it over and cook on the other side. Break it up into a few smaller pieces at this time. You may want to add another slab of butter into the pan for good measure.

  10. Once your matzo is golden brown and slightly crisp on both sides, turn it onto a plate, and enjoy!

I love this straight-up, but some people like to add jam or syrup for sweetness. When I feel like adding another dimension to this dish, I include veggies. Before I cook the matzo, I chop some veggies, saute them in butter, and then add them to the matzo-egg mixture before cooking it like a pancake. Delicious any way you try it!


Miz Maggie said...

Yumm...makes me want to take a picture of this creation and post it for you! Will you make me some Matza one day?

Anonymous said...

LOVE the site shay! can't wait for you to eat some of this.
love you,

Anonymous said...

Great looking site. Will try your hot water matzos recipe; my mom liked to soak in cold water, never worked for me. Keep up the good work. Great blog, a way to get your healthy outlook to all.

Anonymous said...

try shitake mushrooms in the matzo brei (and yes,saute before adding) - yum llm

Judith said...

Such a great recipe! My family always soaked the matzoh in cold milk but the hot water technique sounds wonderful. Definitely will try it!

noah said...

oh yea,
that's some good stuff right there.

Leah said...

thank you for sharing this delicious recipe. can't wait to try it myself!