Matzoh Brei

Bring the water to a boil. Once boiling, allow to stand for 30 seconds to cool slightly. Break the matzohs into 2 inch squares and place in a large saucepan. Pour the hot water over the matzohs and drain immediately using a colander. Don't allow the matzohs to soak in the water. You want to moisten the matzohs just enough so they will absorb the egg.

After you drain the matzohs, return them to the saucepan. Add the beaten eggs, kosher salt and ground pepper. Toss gently with a fork until the matzoh is coated with the egg and seasonings. Be careful not to break up the matzohs any further.

In a large skillet or omelette pan, heat the vegetable oil until hot. Add the onions and sauté until translucent. Add the matzoh and egg mixture and stir quicly to mix in the onions. Continue to fry over medium heat. When the bottom starts to brown, turn over with a spatula. Keep turning until a light golden brown on both sides, about 10 minutes.

Add more salt to taste as needed (matzoh brei just seems to need more salt to get it just right).

Makes 3 to 4 servings.