Thursday, April 16, 2009

Matzo brei

Last week Ali did a very thorough job of keeping surprises there, but it's still impressive. I made matzo brei one night--however, in the interest of full disclosure, Ali was not a fan. She likes it healthy, it turns out, and I probably used about eighty hundred pounds of butter. It got thumbs up from Aviva though. Anyway, it's easy and you can make it for breakfast, lunch and dinner, whether it's Passover or not. By the way, I thought it was neat how I managed to carry all my cooking supplies and my wine in my pan down a flight of steps to make dinner at Ali and Aviva's, checkitout:This is an easy recipe, in fact it probably doesn't even count. For the 3 of us, I used 4 eggs and 4 matzo and it was more than enough. First, break apart the matzo and run water over the pieces for about 20 seconds or so to get them wet (Ali: "You don't have to use a colander!").Then melt a ton of butter in a big pan, like at least half a stick or more.Beat your eggs in a bowl then add in your soggy matzo. Scramble them together over medium heat in the butter and add a lot of salt (Ali: "I like mine really salty. We never added pepper!").Let it get really browned so some parts are delightfully crispy. I needed consultation on this from Aviva.When it's browned and delicious looking, eat it all and don't think about all the butter. Aviva says her family used to put on sugar, some people also like it with sour cream or other toppings (Ali: "We never did that. Our family was very healthy.").

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