Beat eggs. Two per person is my ideal quantity. Others are meaner. Once the eggs are fully beaten, crumble in matzoh. One-and-a-half squares per person is my ideal. Others use more. When the matzoh is fully soaked in egg - ie. after they have stood absorbing each other for three or four minutes and been mixed together a couple of times - pour mixture into a heated frying pan in which plenty of salted butter - a couple of ounces - has melted. (Again, some people favour less buter. I think they're seriously wrong. This may be an issue that leads to war).
Some people even favour frying the mixture before the two elements are fully integrated on the grounds that they like the matzoh to remain crispy. Oy vey! Meshugenahs. Fry the egg-and-matzoh mixture gently, moving it round the pan all the time. Don't rush it. Don't let the mixture burn or even brown. Matzoh brei should end up yellow, not brown. (Again, some differ). Serve straight from the pan onto people's plates.
This, as can be seen, is less a recipe than an argument. But done my way, it's delicious. And, I hate to admit this as I may have to fight a war over it, even done other ways it's still a fine breakfast/lunch/snack/life-saver.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment