October 15, 2010
Matzo Brei for One
It’s a rainy day, and the wind is howling around the house, whistling through every crack. That must be why I’m making all my comfort foods. I’ve got a pot of chicken bones on the stove, slowly burbling into soup, and I have a sudden, urgent desire for matzoh brie. When Nick was little he called it “manna” – and it’s still pretty much that to me.
My mother always said that lots of butter was the secret to matzo brei, and I won’t disagree. Brei, incidentally, rhymes with fry…
* 1 matzo * butter * 1 egg * salt
Break matzos into a colander into small pieces. Run under the tap and moisten well. Drain.
Melt as much butter as you will allow yourself to get away with in a large skillet. My mother says the secret of matzo brei is lots of butter, so if in doubt, add more. Beat eggs in a bowl. Add matzos and mix well. Put into pan and cook, stirring constantly, until eggs are set. I like it quite dry, because I love the crunchy little bits that you get at the very end. Salt to taste. Eat with enormous pleasure.
Note: There is a big debate, between matzo brei mavens, on the virtues of the sweet versus the savory sort. May I just say that sweet matzo brei is, to me, an abomination?
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