Matzoh Brei

Gramma’s Matzoh Brei (the original recipe)
This is my grandmother’s original recipe so I’m leaving it here at the top of the page, but I do recommend you try my updated version of her recipe directly below it because it’s the one I actually use. The photo here on the right has raisins added.

Mon, 7 Jul 1997
“Hi there! Ok, here is the recipe I got from Gramma last Thanksgiving. Sorry not all the amounts are specific.
This is pretty much exactly what she told me about the dish. Use your imagination! More to follow soon I hope.” –Lau

Ingredients

• 3 eggs
• 1/2 cup milk
• sprinkle of salt
• 6 matzoh boards
• 2 tbsp. margerine
• 2 apples
• cinnamon sugar (mix it together)

Procedure

1. Whisk the eggs and milk together, and put over a low flame until WARM, not cooked!
2. Break the matzoh boards into pieces and let them soak in the egg mixture
3. In a separate teflon frying pan, melt the margarine, and remove it from the heat.
4. Peel and quarter the apples to make slices.
5. Spread an even layer of cinnamon sugar over the bottom of the frying pan, and lay the apple slices on top, in a nice pattern.
6. Warm the pan again on the stove, and pour the matzoh/egg mixture over it evenly.
7. Fry for several minutes over medium heat, until you think the apple mixture is brown (it is easy to check if you’re unsure).
8. Then, place a plate over the top of the pan, and flip the whole thing so that the apple layer is now on top. Slide it back into the pan to cook on the other side, for just a few minutes.
9. Serve immediately, while still in the pan.

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Quick Matzoh Brei (my recipe)
April 21, 2014

Some quick notes about my updated version of the recipe:

• I noted that you can make this recipe with apples or pears. I actually prefer it with pears.
• I’ve replaced the margarine in my grandmother’s recipe with butter. It’s also useful to have a can of cooking spray handy to spray the pan before you slide the brei back into it after it’s flipped.
• I don’t think it’s necessary to warm the milk and egg in order to soak the matzoh so I’ve removed that step.
• I noticed this year that some of the available matzohs are smaller than the ones I’d call the traditional 7 inch size. If it looks like you have way too much milk/egg mixture relative to the matzoh, you should add two extra boards.
• My grandmother used to cut her brei while it was still in the pan. If you’re using a nonstick pan, you probably don’t want to do this since it may scratch the coating, so slide the brei back onto a board or plate to serve.
• If you’re serious about making a great brei more then once a year, invest in an interlocking fritatta pan (like this 10″ Calphalon or this Kitch & Caboodle). It makes it soooo easy to make a perfect brei since it also steams the brei softer after you’ve flipped it, and it just slides out of the pan.

Ingredients

• 3 eggs
• 1/2 cup milk
• 6 matzoh boards
• 1 tbsp. butter
• 2 TBSP sugar
• 1/2 tsp cinnamon
• 2 apples (or pears)

Procedure

1. Whisk the eggs and milk together
2. Break the matzoh boards into pieces and let them soak in the egg mixture
3. In a 10″ frying pan, melt the butter, and remove it from the heat.
4. Mix the cinnamon and sugar together and spread an even layer over the bottom of the frying pan.
5. Peel and slice the apples into thin wedges. Arrange them so they cover the bottom of the pan.
6. Warm the pan again on the stove, and pour the matzoh/egg mixture over it evenly. I pat it down a bit.
7. Fry for around 10 minutes over medium heat, until the apple mixture is slightly brown.
8. Place a plate (or a cutting board) over the top of the pan, and flip the whole thing onto the plate so that the apple layer is now on top.
9. Spray the frying pan with cooking spray.
10. Slide the brei back into the pan to cook on the other side, for roughly another 8-10 minutes.

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My Matzoh Brei (Updated Recipe)
Apr 19, 2011
Because every good recipe deserves to be made better.

Ingredients

• 2 apples
• 1/4 cup raisins
• 1/4 cup chopped dried figs
• 1 TBSP lemon juice
• 3 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 6 matzoh boards
• 1 TBSP butter
• 2 tsp cinnamon
• a pinch of cardamom
• 1/4 cup brown sugar
• 2 TBSP white sugar
• honey

Procedure

1. Fill a bowl of cold water, add the lemon juice. Slice the apples into 1/4″ thick slivers and put them in the water so they don’t turn brown.
2. In a large bowl, beat the eggs into the milk with a fork, add vanilla.
3. Break the matzoh into pieces around 2″ square (or something like that) into the milk mixture. Stir to coat and let soak a few minutes.
4. Melt the butter in the bottom of the frittata pan on medium low.
5. Sprinkle in about 2/3 of the brown sugar, the white sugar, the cinnamon and cardamom.
6. Cover the sugar mixture on the bottom of the pan with the apple slices (you may not need all the slices), then add the raisins, figs, and the remaining brown sugar.
7. Pour the milk/egg/matzoh mix on top of this and press it down with a spatula (or your hands).
8. Cover (THIS is thee part that keeps the moisture in – grandma’s recipe cooks uncovered) and turn the stove up to medium high.
9. Cook until it’s time to flip. I don’t remember how long. Guessing about 15 minutes. The pan started smoking – that was my cue.
10. Flip and cook another 5 – 10 minutes.
11. Shake out of the pan and serve topped with honey.

I’ve also made this with pears instead of apples, leftover seder charoseth, and other dried fruits like dates. Usually I make it with maple syrup rather than honey. And I’ve changed up the spices using a pumpkin pie combo. The spices and the fruits are very flexible and forgiving in quantities that make it easy to experiment. It really depends on your mood.