Starry Wisdom

Matzoh Egg, or Matzoh Brie, should not be confused with Egg Matzoh, which should only be eaten by the infirmed, aged or childen:

Anyway, this is a typical Eastern European food during Passover, and also something that I like quite a bit, and I try to make at least once a year. It’s really simple actually, as you will see, but it also opens itself up for various additions (which I plan to play with in the next week or so).

Here is my basic recipe:

Matzoh Egg
Serves 1 to 2

2 eggs
1 sheet matzoh
1 Tbsp butter

1. Preheat a medium sized non-stick frying pan over medium or medium low heat.
2. Beat the eggs in a bowl.
3. Soak the matzoh in hot water for about 5 seconds, then take it out and break it apart, squeezing all the water out.
4. Melt the butter in the frying pan, and when it stops foaming add the egg and matzoh mixture. Mix it around a bit and let it form into a sort of omelet. After it cooks for a few minutes you can try to flip it, or you can put a lid on to cook the top of th eggs.
5. Serve immediately. I like it with a browned exterior and the inside a bit runny, but tastes vary. Sprinkle with a bit of kosher salt to taste.

Note that you can scale this up by adding an additional sheet of mazoh per two eggs, but after about 6 eggs and 3 sheets you’d need a really large pan to cook it effectively. You can also finish it in the oven like a frittata to set the top.

Now for variations, you can incorporate small amounts of ingredients as you would an omelet, right before you finish setting the eggs (this means you will likely want to precook them).