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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Elizabeth Barbone of Troy, New York, writes: I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However, no recipe for matzo brei appears. Is there any chance of Gourmet publishing a recipe for this 'perfect' food? I would love to try it. As with many traditional dishes, matzo brei recipes vary from family to family. Active time: 5 min Start to finish: 5 min Ingredients:
4 matzos |
4 large eggs |
1 teaspoon salt, or to taste |
3/4 stick (6 tablespoons) unsalted butter |
Directions:
1. Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
2. Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.
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