Ruth Reichl's Matzo Brei
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 4 large eggs
- 1 teaspoon salt, or to taste
- 3/4 stick (6 tablespoons) unsalted butter
- Carbohydrate 24 g(8%)
- Cholesterol 232 mg(77%)
- Fat 22 g(34%)
- Fiber 1 g(3%)
- Protein 9 g(19%)
- Saturated Fat 13 g(63%)
- Sodium 231 mg(10%)
- Calories 335
Preparation Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork. Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.
Preparation Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork. Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.
