Alice Weiss' Matzoh Brie

Matzoh Brei is basically French Toasted Matzoh.  It being Passover and many of you aren't eating anything with yeast, this is a wonderful guilty pleasure and is even great left over and cold!

I made it this year in my new favorite pan (but the link below is what my Mom always used)
https://smile.amazon.com/Rachael-Ray-Hard-Anodized-Nonstick-5-Quart/dp/B005C3XN5E/ref=sr_1_1?crid=38K6X363AGB1O&dchild=1&keywords=rachel+ray+oval+pan&qid=1586483671&sprefix=rachel+ray+oval%2Caps%2C157&sr=8-1

Serves 6 (halve it for smaller quarantine crowd!)

One box plain matzoh (not egg or salted)

6 large eggs 

1-2 sticks salter butter

1/2 cup vegetable or canola oil

Diamond Crystal Kosher Salt (Morton’s is saltier so professional cooks don’t use it)

Maple syrup (optional)

Will need a colander, large mixing bowl , smaller mixing bowl and for nostalgia, a cheap Presto electric frying pan (see link) which is what my mother used or any large bottomed sauté or frying pan with a tight fitting lid.

Note: if you don’t have electric pan you can use a wide deep non-stick fry pan or well seasoned cast iron pan, but make sure you have a cover for it. See below for a great pan that I often use for this and for making fresh tomato sauce and frittatas. 

Presto 12" Electric Skillet https://www.amazon.com/Presto-06620-11-Inch-Electric-Skillet/dp/B0000BYD65/ref=sr_1_9?crid=27YP5NYPX0Z12&keywords=presto+electric+skillet&qid=1559057658&s=home-garden&sprefix=presto+electric+S%2Cgarden%2C1251&sr=1-9

1. Into large bowl break box of matzoh into irregular chunks, not too small.  Run water till hot and add to broken matzoh till just covered by pushing down on the matzoh pieces to get them under the water.  You don’t want too much water, just enough to get it wet when slightly submerged. Let stand. 

2. Meanwhile put one stick butter and oil into pan that is turned on to high heat and let melt. Don’t let it burn. (in non-electric it will melt much faster, so set that on medium flame instead for the melting, you can turn it up after you’ve added the matzoh to it)

3. Working quickly, crack the 6 large eggs into a bowl adding a heavy splash of cold water and teaspoon of kosher salt.  Beat till combined. 

4. Pour wet soaked matzoh into a colander over sink and gently press out most of the moisture. It should still be damp but not wet. Don’t press so hard that you smush or break it further.

5. Dump strained matzoh in big mixing bowl, add beaten eggs and combine evenly. You will have an nice eggy gloppy slop. 

6. In hot buttered and oiled pan dump the contents into pan, spreading out to the corners so even in the pan. 

7. Keeping heat high, cover and let cook for like 5-10 mins. Lifting up a corner after 5 minutes to check on doneness. You want it well browned, a little more than just golden. 

If it’s still sticking to pan you have a long way to go. 

Using a sharp edged metal spatula, cut down into it and flip it over in big chunks to cook the raw side. Doesn’t have to be a perfect flip. Cover and cook another 5 mins. Pan should still be a bit buttery.  

Taste a little piece and see if it needs more salt. It probably will. Sprinkle a few three-finger pinches of kosher salt from up high over it, cover and keep cooking. 

Use a light hand when turning or tossing. 

Check in a few minutes and pan should be a bit dry.  Cut up second stick of butter and drop pieces all over, cover and continue cooking.  Once the butter has melted into the matzoh brei, give it another gentle toss, disbursing the butter throughout.  Cover and cook some more.  

Once it’s cooked through you can toss it around more often, getting the lighter pieces to cook more as well.  Try not cutting into too small pieces is best.  You want it irregular.  Keeping it covered while cooking keeps it tender and hot. It should kind of separate into irregular chunks that will eventually be light brown with crispy edges here and there when done.  The more you leave it to cook the crispier it will become and the better it will taste!

The key to great brei is you want it crispy in parts and cooked well through and irregular shapes. The longer it cooks the better. You don’t want it damp or steamy, which it will be at the beginning. 

Overall 30-40 minutes is needed for great matzoh brei, always checking seasoning for proper saltiness.  It all about checking and knowing when to turn. The more you make it the better you will become. 

Serve from pan to keep it warm and pass the syrup and additional salt if needed.