| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Passover |
4 |
Servings |
INGREDIENTS
| 4 |
|
Matzos |
| 3 |
c |
Water |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk |
|
|
Salt and white pepper to taste |
| 3 |
tb |
Butter |
INSTRUCTIONS
Break the matzos into small pieces and soak them in the water in a large
bowl until soft but not soggy. Drain well. In a separate bowl beat the eggs
with the milk, salt and pepper. Add the matzos and blend together.
Melt the butter in a large skillet over medium heat. Add the egg mixture.
Cook over medium heat. As the eggs begin to thicken and brown stir from the
bottom with a wide spatula or pancake turner, keeping the matzo in large,
scramble pieces. If you prefer, cook the mixture as a large omelet,
browning on both sides. Turn out onto a warm serving dish. Serves 4.
Posted to rec.food.recipes by yoel@brachot.jct.ac.il on Mar 7, 1994.
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