Matzo Brei

Ingredients

• 4 Tbsp vegetable oil divided
• 1 medium onion sliced
• 1 pinch sugar 
• 4 large eggs 
• 4 sheets matzo 
• 4 servings salt and pepper black
• 4 servings chives for garnish
• 1 cup milk 
• 1 pinch salt 
• 0.5 teaspoon orange-flower water 
• 4 sheets matzo 
• 2 Tbsp butter unsalted
• 4 servings apple sauce for garnish

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Savory Matzo Brei
2. Caramelize the onions: For the savory matzo brei, you will need to caramelize the onions first.
3. Heat 2 tablespoons of the chicken fat or oil in a sauté pan and gently cook the onions until soft and caramelized.
4. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes.
5. Remove from the pan and set aside. Wipe out the pan with a paper towel.
6. Soften the matzo: Soften the matzo a little by running them under cold water for a minute or so. The longer you wet them down, the softer they will be; it's your choice.
7. Break up matzo and stir with beaten eggs and caramelized onions: Beat the eggs with a little salt and black pepper in a large bowl. Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well.
8. Heat the remaining 2 tablespoons of chicken fat in the sauté pan over medium-high heat.
9. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be a little bit runny. This should take about 90 seconds or so.
10. Serve immediately, garnished with parsley or chives.
11. Sweet Matzo Brei
12. Beat the eggs, 2 tablespoons milk, the salt, sugar and orange flower water (if using) in a large bowl.
13. Crush matzo and soak in milk: In another bowl, crush the matzo into 1/2 to 1inch pieces.
14. Add the cup of milk and mix well.
15. Let this stand at least 30 seconds — the longer the matzo sits in the milk, the softer it will become. I like to let it stand 2 minutes.
16. Mix soaked matzo with eggs: When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs.
17. Mix well to combine.
18. Heat the butter in a large sauté pan over medium-high heat.
19. Let it heat up for a minute or two before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set, about 90 seconds.
20. Serve garnished with cinnamon sugar, apple sauce or something else sweet; jams and preserves are a good choice.