During Passover and somewhat later (until I run out of matzot) I love to make matzah brei for myself and my family as well sometimes. I make it from 3 or 5 matzot each time (with 1 or 2 eggs) and cook it on a rather small pan (on purpose) so the matzah brei is not very wide but pretty "tall".

I don't follow recipes and use different spices every time, but my concern is that too many times it's too "wet" in the middle after I cut to check it, and if I put again in the pan, the area near the surface becomes too crispy or even burnt.

Those are the steps before cooking:

1. Putting the matzot in a bowl, and squash them to small pieces with my hands.
2. Adding the spices: different each time, but basically salt and pepper.
3. Adding the egg(s) on top.
4. Adding boiling water, for 5 matzot I add about half a cup.
5. Not always, but sometimes I also add small amount (up to half a cup) of hot milk. (Something my grandfather used to do.)
6. Mix it all until the texture is "firm" and give it few minutes before putting in the pan.

It's not a "deal breaker", as the "wet" area is still edible and tastes fine, but I would like to have it all in the same texture. I know I can make the matzah brei more "flat" by using a larger pan, I tried that as well few times, but it tastes very different and I prefer those I usually make.

Any tips would be welcome. :)

posted 21 days ago

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19d ago

Yahav‭

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