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One of the great traditional Ashkenazi recipes I grew up with, and a way to make Matzoh all the more palatable. SImple and foolproof, too.
For each serving, figure on one egg, and one sheet of matzoh. Start by breaking up the matzoh, and soaking it in cold water until it's soft. Drain the...
Beat the eggs, adding a little salt and pepper to taste- about as much as you'd add for scrambled eggs. I also added a little chopped parsely. For a s...
Transfer the mix to a hot, well buttered or oiled skillet, and cook until done, turning once. You might notice that I've cut mine in quarters to make ...
Transfer to a plate, and serve while hot. A little powdered sugar, maybe a bissel maple syrup, and as my Aunt would say, it's to die for!
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Posted:Apr 4, 2007
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