Matzah with Scrambled Eggs
Break six matzah in small pieces in a colander. Pour boiling water
through them, drain quickly. They should be moist but not soggy.
three whole eggs well, fold the matzah in lightly.
tablespoons of goose fat or oil in a spider, add the egg mixture; scrape
and scramble carefully with spoon from the bottom of the pan and while
scrambling add four tablespoons of sugar and cook gently until eggs are
set. Serve at once.
The sugar may be omitted if so desired.