A friend once made this for me and I thought it was the most amazing thing I’d ever tasted ! Not being a Jew myself, I had no other recipe with which to compare hers, so I assumed I was having the traditional dish. But now having watched a few on YouTube I realize that she had basically made french toast but used matzoh crackers instead of bread ! I never realized the matzoh was supposed to be crumbled before cooking ! Many time over the years I had copied what I’d been served and advertised it to my Italian family as “matzoh brie”. Now I feel a little foolish. But I think that either way, it’s delicious ! Thank you for showing me the right way !
Instead of soaking the matzah, I put it in a colander and run water over it. By time the eggs are beaten, the matza is soft and crumbles on its own as I mix it into the eggs. My proportions are quite different — one and a half matzahs to one egg – comes out less like scrambled egg with lumps. Curry powder is a good addition to salt and pepper, also some sugar and cinnamon – French toast spices.
I don't soak the matzah. I crack it run it under cold water, and drain. Then add the beaten eggs. I also don't scramble it but cook it as an omelet. The matzah still has a little chew to it since it doesn't get soggy. That's how my mother made it, so of course that's how I make it. I sometimes put a little matzah meal in too, like she did. To eat it my personal preference is salt, pepper, and strawberry jam. My brother liked maple syrup.
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A friend once made this for me and I thought it was the most amazing thing I’d ever tasted ! Not being a Jew myself, I had no other recipe with which to compare hers, so I assumed I was having the traditional dish. But now having watched a few on YouTube I realize that she had basically made french toast but used matzoh crackers instead of bread ! I never realized the matzoh was supposed to be crumbled before cooking ! Many time over the years I had copied what I’d been served and advertised it to my Italian family as “matzoh brie”. Now I feel a little foolish. But I think that either way, it’s delicious ! Thank you for showing me the right way !
Instead of soaking the matzah, I put it in a colander and run water over it. By time the eggs are beaten, the matza is soft and crumbles on its own as I mix it into the eggs. My proportions are quite different — one and a half matzahs to one egg – comes out less like scrambled egg with lumps. Curry powder is a good addition to salt and pepper, also some sugar and cinnamon – French toast spices.
I miss my bubbe. She made the world’s best French toast.
Sounds delicious
I don't soak the matzah. I crack it run it under cold water, and drain. Then add the beaten eggs. I also don't scramble it but cook it as an omelet. The matzah still has a little chew to it since it doesn't get soggy. That's how my mother made it, so of course that's how I make it. I sometimes put a little matzah meal in too, like she did. To eat it my personal preference is salt, pepper, and strawberry jam. My brother liked maple syrup.