Savory Matzo Brei
מצה ברײַ·(maht-zuh bry)
Sunday Morning Appetizing
Crush a box of Streit's matzo into a bowl, dumping everything into a battered Teflon skillet where the onions sizzle and collapse. In the great Ashkenazi divide between sweet and savory, this recipe plants its flag firmly in Litvak territory—a collision of eggs and schmaltz smelling exactly like an old-world kitchen operating in a midwestern suburb, relying on a quick trick of hot tap water and a rhythmic, deliberate folding technique to yield a crispy, custardy mass. Slide it onto a warm plate, hit it with salt, and eat it before it cools.
Ingredients
- plain machine-made matzo4 large
- eggs4 large
- water2 tbsp
- yellow onion1 med
- schmaltz or unsalted butter3 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- chives or scallions2 tbsp
Method
- 01
Melt two tablespoons of the schmaltz in a large skillet over medium heat, then add the diced onion.
Sauté for 8 to 10 minutes until deeply softened, translucent, and turning a rich golden brown, then season with a pinch of salt.
- 02
Hold the whole matzo sheets under hot running tap water for exactly thirty to forty-five seconds, turning them so both sides get wet.
This is the grandma trick. Do not soak them in a bowl of standing water. You want the brittle cracker to yield just enough without turning into a mushy disaster, so shake off the excess water immediately.
- 03
Break the moistened matzo into rustic, one-to-two-inch shards directly into a large mixing bowl.
In a separate smaller bowl, whisk the eggs, the two tablespoons of water, kosher salt, and black pepper until frothy, then pour over the matzo shards and toss gently to coat, letting it sit for a minute or two to absorb.
- 04
Push the caramelized onions to the edges of the skillet, melt the remaining tablespoon of schmaltz in the center, and increase the heat slightly to medium-high.
Once the fat is hot, pour the matzo mixture into the skillet, folding the onions back into the center, and let it sit undisturbed for about 60 to 90 seconds so the bottom forms a cohesive, golden crust.
- 05
Using a spatula, gently and methodically fold the mixture over in large sections with a flick of the wrist.
Do not aggressively scramble it. You want to create large, uneven curds that are crispy and browned on the outside while soft and custardy on the inside. Cook for another 2 to 3 minutes, flipping the sections once or twice, until the eggs are just set.
- 06
Remove the pan from the heat immediately, as the eggs will continue to cook.
Transfer to a serving platter, garnish generously with the chopped chives and an extra crank of black pepper, and serve immediately alongside some sour cream or smoked salmon.