October 31, 2011
Author: Aimee Bender
My mother’s adaptation of classic matzah brei for those with high cholesterol who steer clear of butter and egg yolks. I find that it’s still surprisingly good.
8 eggs: six whites, two yolks
1/4 cup(s) Milk any kind of milk is fine
6-7 Pieces Matzoh
1 teaspoon olive oil
1 pinch salt and pepper
Put the 8 egg whites and 2 egg yolks in a bowl, whisk a bit, add a couple tablespoons of milk (any kind), whisk some more until frothy.
Soften matzoh in colander under water until a little less crisp/not quite soggy. Break it into bits. Mix bits with eggs until coated.
Cover bottom of frying pan with water, just barely covered, and add a drizzle of olive oil.
On very low heat, pour in the matzoh/egg mix. Stir slowly. Add a little salt and pepper if you like.
Keep it on low heat, stirring, as the water burns away. It sort of steams the eggs. Turn up heat as you’re finishing to get things a little crisper. Serve with whatever you like– applesauce, etc.