Sour cream or applesauce?
It’s the same question two times a year.
On Hanukkah it’s the question of what you put on top of potato pancake. On Passover, it’s what you serve with matzo brei.
Of course you might be one of those people who eat matzo brei with maple syrup.
But really! It’s only authentic with sour cream or applesauce.
And please, no lemon-coriander-pomegranate dip.
For me, it’s definitely sour cream. For Ed, it’s applesauce.
Well, first it’s the matzo brei right?
I like it soft. He likes it crunchy. Here’s his mother’s recipe.
Pearl Fein’s Crunchy Matzo Brei
1 large egg
salt to taste
Break the matzos into small pieces into a bowl. Cover with warm water and let it soak for 20 seconds. Drain any non-absorbed water, then squeeze the pieces to extract as much excess water as possible. Add the egg and mix the ingredients. Sprinkle to taste with salt. Heat the butter in a small saucepan over medium heat. When the butter has melted and looks foamy, add the egg-matzo mixture. Cook for 2-3 minutes per side or until golden brown and crispy. Makes one serving (but you can double, triple or even quadruple the recipe and use a bigger pan)