posted by RisaG 4-18-98 Matzoh Brei From The Complete Passover Cookbook by Frances R. AvRutick Serves 4 4 matzos 3 cups water 4 eggs 1/2 cup milk salt to taste white pepper to taste 3 tablespoons butter Break the matzos into small pieces and soak them in the water in a large bowl until soft but not soggy. Drain well. In a separate large bowl, beat the eggs with the milk, salt and pepper. Add the matzos. Blend together. Melt the butter in a large skillet over medium heat; add the egg mixture. Cook over medium heat. As the eggs begin to thicken and brown, stir from the bottom with a wide spatula or pancake turner, keeping the matzo in large scrambled pieces. If you prefer, cook the egg-matzo mixture as a large omelet, browning on both sides. Turn out onto warm serving dish.