Serves 4
25 min
Savory Matzoh Brei
Recipe GLPRd3dac529d63376
A traditional Jewish comfort dish combining crispy-edged matzo pieces with a savory egg custard. Matzoh is quickly softened in water, then layered with a seasoned egg and milk mixture, then pan-fried in butter until golden and tender. The result is a hearty, satisfying main course with a delicate custard texture and lightly crisp exterior.
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Ingredients
6 large eggs, preferably organic or free-range
1/2 cup whole milk
4 pieces unsalted plain matzoh
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter
Directions
Pour enough water into a shallow bowl to cover the matzoh pieces. Quickly dip and soak each piece for 2-3 seconds just until pliable, then transfer to a colander to drain. The matzoh should be soft but not mushy.
Crack the eggs into a medium mixing bowl, add the milk, salt, and pepper. Whisk until well combined and uniform in color.
Break the drained matzoh into bite-sized pieces and add them to the egg mixture, stirring gently to coat the matzoh evenly.
Heat the butter in a large skillet over medium heat until foaming and lightly golden.
Pour the matzoh-egg mixture into the hot skillet. Cook without stirring for 2-3 minutes until the bottom begins to set and turn light golden, then gently fold and stir the cooked portions into the center, allowing the uncooked egg to flow to the edges.
Continue cooking, occasionally folding gently, for another 5-8 minutes until the egg is set throughout and reaches 160°F internal temperature. The matzoh brei should have a creamy, custard-like texture with light golden edges.
Transfer to a serving platter and serve warm.
