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Brei brei again!
I need your matza brei tips is there more than one way to make it? please share your wisdom!
What I call matzah brei and what others call it, seem to be two different things. I never soaked matzah in water, then mixed it with eggs and fried it, then sprinkled it with sugar. We always just took large pieces of matzah, broke them into hand-sized pieces (not too small), and put them in a frying pan with a little oil, then poured beaten eggs over the mztzah, added a little sprinkle of salt, and browned it on each side. It is the ONE and only thing (besides my charoses with Matzah, which I cannot make with nuts this year) that I get a craving for on Pesach. because of my grandson’s allergy, I will wait until chol hamoed to have some, when they go home and it will be safe to cook eggs again.
I thought this thread was ,”If at first you don’t succeed..” to which I was about to reply, “Don’t take up sky diving.”
If at first you don’t succeed keep trying for 7 yrs. then its time to drop out of yeshiva. it’s a bifeirush rashi on chumash (by the leviim).
do not soak the matzah in anything it will get soggy and taste gross…start frying your eggs and when they are almost done butter your matzah break it into small pieces and toss it to the frying pan. this way it will still be crunchy and tasty.
soggy shmoggy. gebrokts is an issur di’oraisa.
everyone needs to hold by their own rabbi and minhugim.
DK – show me the source for the issur d’Oraisa. Is it possible that some really gevaldig and heilige rabbonim somehow MISSED that makor?
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