Broken matzo turns tender inside and crisp at the edges when folded through eggs and butter, a savory breakfast eaten in Israel.
A quick rinse changes brittle matzo into the foundation of Matzo Brei, with enough bite to stand up to softly scrambled eggs. This savory breakfast appears in Jewish kitchens in Israel and beyond, with sweet versions alongside it.
Drain the matzo thoroughly before adding the eggs. Too much soaking water makes the pan steam; a brief rinse leaves the pieces supple enough to catch pockets of egg while their edges can still brown.
Method
Break the matzo into bite-size pieces in a colander. Rinse under cool running water until just pliable, then drain and press gently to remove excess water.
Beat the eggs with milk, salt and black pepper. Fold in the damp matzo until each piece is coated.
Melt the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook for , folding occasionally, until the eggs are fully set and patches of matzo are golden. Finish with chives.
Forkue tips
- For larger browned pieces, let the mixture sit undisturbed between folds rather than stirring continuously.
Storing and reheating
Best straight from the skillet. Refrigerate leftovers for up to 2 days and reheat in a covered skillet over low heat, then uncover briefly to firm the edges.
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Kitchen gear
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Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Matzo Brei: FAQ
Can I make matzo brei sweet?
Yes. Leave out the pepper and chives and serve with cinnamon sugar or jam. Keep the pinch of salt to balance the eggs.
Why is my matzo brei soggy?
The matzo held too much water or the skillet was crowded. Drain it firmly and use a wide pan so moisture can escape.
How do I store and reheat Matzo Brei?
Best straight from the skillet. Refrigerate leftovers for up to 2 days and reheat in a covered skillet over low heat, then uncover briefly to firm the edges.
How long does Matzo Brei take?
About 18 min in total: 10 min prep and 8 min cooking.
What do I need to make Matzo Brei?
The key ingredients are matzo, eggs, milk, butter and chives, plus pantry basics.
Any tips for Matzo Brei?
For larger browned pieces, let the mixture sit undisturbed between folds rather than stirring continuously.
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