Gothamist: Marc Meyer's Matzo Brei Recipe

JMH

Wed, 23 Apr 2008 18:16:24 -0500

Nice, I've been looking for a recipe. (My parents just kinda make it up as they go along.) I'm definitely making this over the weekend, if not sooner.

sinisterteashop

Wed, 23 Apr 2008 16:32:12 -0500

Add poppy seeds for a narcotic buzzzzz.

EricGewiz

Wed, 23 Apr 2008 15:09:40 -0500

You could try making it with tomatillo's and hot sauce to make it like a spicy omelet - yum!

JenChungsBra

Wed, 23 Apr 2008 14:37:28 -0500

Try some brisket babyhitler, it's excellent. My mom used to make matzoh brei in a wok, I kid you not.

aveB4life

Wed, 23 Apr 2008 14:24:37 -0500

this would be better with bacon and cheese on it

famdoc

Wed, 23 Apr 2008 14:15:11 -0500

There are two schools of matzoh brei: the omelet style (like Meyer's, above) and the Viennese style, in which less batter is used, resulting in individual pieces of matzoh being browned in the griddle. The omelet style, I think, was made by the German Jews and the loose style by the more Eastern European Jews. I was lucky enough to have grandmothers from each region and was able to enjoy both styles, which I now make for my own family. Seasonings and garnishes are subject to individual taste. I add a few drops of vanilla extract to the egg/milk custard before cooking and serve with caramelized fresh fruit, cinnamon and maple syrup. Some of my family like to schmear some fruit preserves on top, others like applesauce. Unlike Meyer, we limit our matzoh brei intake to Passover, avoiding chronic constipation.

babyhitler

Wed, 23 Apr 2008 14:02:35 -0500

I tried some jew food the other day and it was not very good. I only like jew cheesecake.