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.

Beat three whole eggs well, fold the matzah in lightly.

Heat four 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.