Separating the eggs in this recipe will result in a light and fluffy matzo brei. Depending on what kind of matzo you use, soaking might not be necessary, or might take less time. If using store bought, skip the soaking step, and just mix the matzo with the egg yolks.
Prep Time: 5–15 minutes Cook Time: 6–8 minutes Makes: 1 serving
2 eggs, separated
½ teaspoon vanilla extract
1 teaspoon maple syrup
Dash cinnamon
Pinch salt
2 teaspoons (10 ml) coconut or avocado oil
Maple syrup, for serving
Break up the matzo into bite-sized pieces and place in a bowl. Cover with water and set aside for 10–15 minutes, or until soft. You can test it by removing a piece and breaking it in half. If it snaps like it did before soaking, give it a little bit longer.
Meanwhile, beat the egg whites until stiff peaks form. In a separate bowl, beat the yolks with the vanilla, maple syrup, cinnamon and salt.
Once the matzo has soaked, use your hands to squeeze out the water and place the matzo into the egg yolk mixture. Stir to combine, and then gently fold in the whites.
Heat a small skillet over medium heat and add the oil. (A non-stick or well-seasoned, cast-iron skillet works best for this.) Once it shimmers, pour in the matzo brei mixture. Cook for 3–4 minutes before flipping and cooking an additional 3–4 minutes on the other side. Serve with maple syrup.
Bubbe’s tip: Don’t like maple syrup? This matzo brei is also delicious with fresh or cooked fruit!