Matzo Brei

Set a fine mesh sieve over a large bowl. Coarsely crumble the matzo into the sieve, allowing any crumbs to fall into the bowl. Place the sieve under cold running water until the matzo is softened, about 15 seconds. Editor's Tip: Another way to soften the matzo is by letting it soak in a bowl of water for 15 seconds. Either way you do it, don't let it soak for too long or it will disintegrate!

In a medium bowl, whisk the eggs and milk well until bubbly. Add the salt and softened matzo and crumbs, and fold until well combined.

Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half of the matzo-egg mixture, and stir well. Allow to cook without stirring for three to four minutes, until the bottom is golden brown. Flip, and allow the other side to brown until the eggs are cooked through, another three to four minutes. Transfer to a platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired. Editor's Tip: This technique is more of a patty-style matzo brei than a scramble. If you want a looser matzo brei, simply stir often while it's cooking.