Matzo Brei
I wanted to get a little creative with matzo brei and achieve a better texture. For starters, I chose to soak the matzo in milk instead of water for a creamier texture. If you want to keep it parve, use almond milk. And I wanted to add more flavor and make them a little airier than in the typical recipe, so I decided to fold whipped egg whites into the batter prior to cooking. This made the matzo pancakes rise the second they hit the hot oil. I also sprinkled in some almond flour to give the batter some structure once after the little cakes rose. The combination of those two ingredients—egg whites and almond flour—gave me a lighter textured matzo brei than I've ever had before, almost doughnut-like.
I wanted to get a little creative with matzo brei and achieve a better texture. For starters, I chose to soak the matzo in milk instead of water for a creamier texture. If you want to keep it parve, use almond milk. And I wanted to add more flavor and make them a little airier than in the typical recipe, so I decided to fold whipped egg whites into the batter prior to cooking. This made the matzo pancakes rise the second they hit the hot oil. I also sprinkled in some almond flour to give the batter some structure once after the little cakes rose. The combination of those two ingredients—egg whites and almond flour—gave me a lighter textured matzo brei than I've ever had before, almost doughnut-like.
- 2 eggs
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 cups milk
- 3 tablespoons brown sugar
- 1/4 cup almond flour
- 5 pieces matzo preferably manischewitz brand
- zest of 1/4 orange
- zest of 1/4 lemon
- 1/8 cup matzo meal
- 1/4 teaspoon orange blossom water
- 3/4 teaspoon pomegranate molasses
- 1 cup whipped egg whites at stiff peaks (from about 3 e
- canola oil as needed
- Carbohydrate 22.4019909753543 g
- Cholesterol 15.2395833448354 mg
- Fat 6.62248360408231 g
- Fiber 0.50628514304426 g
- Protein 5.20344304741376 g
- Saturated Fat 2.93601745355769 g
- Serving Size 1 1 Serving (155g)
- Sodium 84.9668680888022 mg
- Sugar 21.8957058323101 g
- Trans Fat 0.51708089242475 g
- Calories 166 calories
Step-by-step
- Soak the matzo in the milk for 15 minutes.
- Break up into 1-inch pieces with your fingers —they will be random shapes, which is okay.
- Squeeze the excess milk from the matzo.
- Take the drained matzo and put into a mixing bowl. Discard the milk.
- Add the remaining ingredients except the whipped egg whites and the oil.
- Fold egg whites in last, right before you are cooking the matzo brei, so that they remain light in texture.
- Heat a large cast-iron pan or nonstick skillet over medium heat.
- Add a light amount of canola oil in order to cover the bottom of the pan.
- When the oil is hot, use an ice cream scoop or ladle to drop about 2 ounces of mixture into the oil.
- Cook until golden brown on each side and cooked throughout, approximately 4 minutes.
My Unexpected Matzo Brei Adventure: A Lighter, Airy Delight
As a busy working mom, time in the kitchen is a precious commodity. I'm always looking for recipes that are both delicious and quick, and that don't require a degree in culinary arts to execute. This year, Passover presented a familiar challenge: what to do with that box of matzo that's been patiently waiting in my pantry? Matzo brei is a classic, but let's be honest, it can often be a bit…dense. I yearned for something lighter, something with a bit more flair.
So, I embarked on a culinary quest to reinvent the matzo brei wheel. I started with the basics, soaking the matzo in milk (almond milk for a dairy-free version) for a creamier base. This simple change already made a noticeable difference. But I wanted more. I craved that airy, almost cloud-like texture that would elevate this simple dish from "okay" to "oh my goodness!"
Then, a lightbulb moment! Whipped egg whites. The secret ingredient that would transform my humble matzo brei into something extraordinary. Folding in stiffly beaten egg whites just before cooking created a magical lift. Each little pancake puffed up beautifully in the pan, achieving that coveted lightness I was after. To ensure the structure held, I added a touch of almond flour. It was the perfect finishing touch – a subtle addition that provided just the right amount of body without compromising the overall delicate texture.
The result? A matzo brei unlike any I've ever tasted. It was surprisingly light, almost doughnut-like in its airy texture. The subtle sweetness of the brown sugar and the bright citrus zest complemented the subtle earthiness of the almond flour. The addition of pomegranate molasses provided a hint of tartness that perfectly balanced the overall sweetness. It was a revelation! My family devoured it, and I received countless compliments on its unique flavor and texture.
This recipe isn't just about the deliciousness; it's about the journey. It's about taking a classic dish and transforming it into something uniquely your own. It's about embracing creativity in the kitchen and not being afraid to experiment with flavors and textures. It's about finding joy in the simple act of cooking and sharing a meal with loved ones. So, give it a try. You might just surprise yourself with how easily you can elevate a classic into something truly special.
The beauty of this recipe is its adaptability. Feel free to experiment with different spices and flavorings to create your own signature matzo brei. A dash of cinnamon, a sprinkle of nutmeg, or even a hint of cardamom can add another layer of complexity and depth to the flavor profile. You could also add in chopped nuts, dried fruits, or even chocolate chips for a truly decadent treat. The possibilities are endless! Let your imagination run wild and discover your perfect matzo brei creation.
This matzo brei recipe is more than just a breakfast dish; it’s a testament to the transformative power of a little kitchen creativity. It's a reminder that even the most familiar recipes can be elevated to new heights with just a few simple tweaks and a willingness to embrace the unexpected. So, the next time you find yourself staring at that box of matzo, remember this recipe. It's your passport to a lighter, airier, and altogether more delightful Passover experience. Happy cooking!
