• 4 matzos
  • 4 large eggs
  • 3/4 stick (6 tablespoons) unsalted butter
  • 2 tablespoons milk
  • 1 teaspoon salt, or to taste


  1. Take each matzo sheet in both hands, and hold it under running water, turning a couple of times.
  2. After about 15 seconds, you should feel the matzo get “tender.” Remove from water and pat dry. You don’t want the matzo to crumble or get soggy—just a bit soft.
  3. In a large bowl, break matzo sheets into pieces, about 1 1/2 inches square.
  4. Add eggs, milk, and salt, and mix gently with a fork.
  5. Heat butter in a 10–12-inch skillet over moderately high heat.
  6. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to brown a bit.
  7. Either stand over the frying pan and eat, or serve immediately.