Reviewed: Apr. 16, 2012

good starting recipe. my mother makes it with cinnamon, sugar and raisins in a whole or in patties, we make it with ketchup and yellow cheese, pizza matza brei.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

evacooper

Cooking Level: Expert

Home Town: Amsterdam, Noord-Holland, Netherlands

Reviewed: Mar. 18, 2012

I'm surprised nobody mentioned fruit! For a nice healthy breakfast add a pinch of salt, and some fresh berries it is delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ericaeck

Reviewed: Aug. 11, 2011

Make it with garlic, onions, and chopped chilis.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CLIFFORD BOREN

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 19, 2010

Was either too eggy or too dry the two times I made it. I think I'll finish this box of matzos as individual pieces instead of cooked.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cassandra

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 29, 2010

try this with lox and onion. Break up small pieces of nova scotia lox and saute onion in butter or just add to the egg mixture if you like. I run the matzoh over warm water very fast. Use 2-3 pieces and 1-2 eggs for 2 ppl. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Terri

Reviewed: May 21, 2010

This is very simple and traditional recipe. I soak in warm water. You have better control. You don't want it to soaky. I like it with just a little firmness. Let the egg mixture soak a little longer to soften completely. I use only oil. The very traditional way is to use schmoltz (rendered chicken fat). My grandmother made it that way. Definitely use a little minced onion. Fry the onion first then add the matzo mixture. This is the Russian way. My wife's family is Polish and they separate the eggs and fold in the whites and serve with powdered sugar.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

avigee

Reviewed: Mar. 23, 2010

I soak the matzo pieces in cold milk for at least five minutes (rather than water). I leave out the pepper and fry it in butter, too. With sugar on top it is delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mom Karen

Cooking Level: Intermediate

Home Town: Bethpage, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 7, 2009

Good recipe as written. However, I mix the eggs and the matzo together with salt, pepper to taste and about 1/4 teaspoon of garlic powder. Let sit for about 15 minutes to soften the matzo. As you're cooking taste to make sure there is enough salt and pepper. That was my grandmother's recipe and a family favorite.

Was this review helpful? [ YES ]
0 users found this review helpful