If making a large quantity for a crowd, use two pans and keep the cooked matzo brei warm in a 200°F oven.

For each serving, use:

Hold the matzos briefly under hot running water to wet both sides without making them soggy. Drain and tear into 2 ½- to 3-inch pieces and add to the beaten egg. Stir to coat the matzo. Season with:

Heat in a large skillet:

Using a large spoon or spatula, spread the matzo mixture in the skillet in a very thin layer. Cook, turning the pieces as they brown, until medium-brown and crispy. Serve warm, passing the salt shaker or: