Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Just in time for Passover from !

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Matzoh Brei (Brai, etc. - both spellings rhyme with cry)

4 sheets of unsalted, unflavored matzoh.

4 large eggs (farm fresh if possible, or eggs best brand organic, yes they taste better).

Salt, a lot, to taste.

Fresh cracked black pepper (a combination of coarse and fine. RBGW mix is fine).

Garlic, no, but some people do.

Onions, no, but some people do. if so, pre-fry/sauté.

Sweet anything - NEVER.

Butter (no, not oil, no matter what you have read elsewhere. it is part of the flavor. And real butter is better for you, and easier for the body to deal with than - God forbid - margerine, or any form of so called light spread. Also safer than most oils, which also, no matter what you have read, are just as bad for you, once they have reached proper frying temperature. Granted, butter cannot get as hot).

First get a very large mixing bowl, like one of those metal ones (lighter to handle than the stoneware ones).

Beat the eggs using approximately 1/2 a shell of room temperature water for each egg (never milk, which actually deadens the mixture, this is an often repeated mistake in many dishes).

Get the pan medium hot with melted butter. (This isn't a good dish for electric stoves of any kind).

Quickly do the following. Timing is important here, or the dish wont come out right.

Pass each sheet of matzoh under running luke warm water on both sides once or twice to soften, but not disintegrate. Be careful here, it is easy to go too far. Better too little, than too much.

After softening, put into beaten eggs, and partially break into roughly 4-6 pieces.

Turn over at least once to get egg on everything. Maybe twice. Let the egg absorb some. Maybe 30 seconds, but not a minute.

Pour it all very quickly into the pan, and stir frequently with a large fork. Breaking up and turning to cook like scrambled eggs. It should be firm when finished, but not soaking wet, or dry and burnt. (no, not crispy, nor like pancakes. this isn't the original way. This is tradition, help keep it alive.

Liberally add salt and pepper. Yes, be strong with both. It is to taste, but it is meant to be the primary flavorings here. Do not add to the egg mixture before frying. This buries the flavor, and makes you use more.

I do suggest that you get Morton ™ Lite salt. Not only does this reduce sodium by 50%, but gives needed potassium, which is missing from our diet. Even though I condone the use of salt in the diet, I do believe most people use 2 to 6 times more than they should. And that many mistakenly confuse a salt restricted diet to mean a NO salt diet. Your body needs salt to function, especially in summer.

Warning. Cholesterol and salt are supposedly bad for some people. Eat rarely if you believe your brain and hormone producing centers don't need cholesterol for proper health, or that your neurotransmitters and other areas of your body don't need sodium to function. There is some evidence to show that the cholesterol gelling and clogging properties are due to an excess of refined sugar and white flour in the diet. And that proper use of water containing a proper mineral balance of magnesium and a diet including cayenne pepper, and garlic can do more to help heart health than other regimens. Though aspirin along with a vitamin E is still suggested. And C helps E metabolize.

I only eat this dish once or twice a year. Diet restrictions should never mean NEVER, but very rarely. Unless you have an allergy, or extreme reaction or consequences to anything in this recipe.

This recipe contains milk fats, eggs, wheat gluten, and salt. Eat at your own risk.

Most allergies are caused from reactions after birth, or in early childhood, from vaccines made from proteins that later cause reactions to those same proteins. Know your risks.

None of these suggestions are intended to diagnose, treat, cure, or otherwise modify your diet or health. Please consult a registered wholistic dietician if in doubt.

Physicians are no longer dietitians. They don't have the time. They are too busy prescribing medications whose side effects are worse than what they are designed to treat.

Don't do as I do or say if your going to complain. Not responsible for misuse. Your health is your responsibility.


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