Steven Spielberg's Favorite Matzoh Brei Recipe Does Things A Bit Differently

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On the list of kosher foods for Passover, matzoh is always a heavy hitter. But the high holy holiday isn't the only time to enjoy matzoh brei, an eggy concoction that can lean sweet or savory, depending on how you prepare and garnish it. An Ashkenazi Jewish breakfast dish, matzoh brei is made by softening matzoh in a liquid (usually water) and scrambling it with eggs. A savory version is a richer take on a scrambled egg hash, while a sweet one can go toe-to-toe with coconut macaroons as a fitting Passover dessert.

Director Steven Spielberg, who is proudly Jewish, confirmed in Molly Haskell's biography, "Steven Spielberg: A Life in Films," that he made the Oscar-winning movie "Schindler's List" as a confirmation of his spiritual and cultural identity. One food that speaks to Spielberg's faith is his matzoh brei, the recipe for which he shared on Gwyneth Paltrow's Goop website. 

Named "Uncle Morty's Matzos Brie" (there are many different spellings of the dish's name), the distinguishing factor in Spielberg's dish is that he uses whole milk instead of water to marinate his matzoh. As prepared by the great director, the matzoh brei is savory, enhanced with diced and fried onions and a little truffle salt for panache. Spielberg points out that his matzoh of choice is Streit's, which is also available on Amazon in an egg and onion variety ... dare we suggest that this particular product might really kick the dish up a notch? Spielberg also notes that care should be taken not to fry the matzoh brei too hard, as the milk-sopped matzoh should still be soft to the tooth.

During Passover, observant Jewish families avoid leavened bread in honor of the ancient Israelites who escaped Egypt with such haste that there was no time to let their bread rise. Matzoh, which is an unleavened sort of cracker, is not only eaten instead of bread during Passover nowadays, but has become a staple symbol of the holiday. Most agree that the first matzoh brei probably came from Lithuania, Poland, or Russia, and it was probably the sweet variety. 

It's not just the name of the dish that has seen changes over the years — most Jewish families have their own take on the meal. The amount of egg used in the matzoh brei can vary — although not the use of white or brown eggs, since there isn't much of a difference — along with the moistening agent. Some families like their dish more like a matzoh French toast, with nothing but the egg to wet the matzoh, while others really like a good soak. We've even seen gourmet takes akin to an omelet or frittata with artichoke hearts, smoked salmon, and/or cheese, as well as simple versions that sprinkle on some cinnamon sugar or jam and call it a day! 

The real beauty of matzoh brei is in how generations adapt and nurture the basic preparation in their own kitchens, using ingredients and techniques that have special meaning to the members of the family. In comparison to some fancier dishes, the Spielberg matzoh brei is still pretty simple, with only milk (and a bit of onion) to set it apart, but its special qualities come from the way that the dish exemplifies his identity and pride in his heritage.