What I call matzah brei and what others call it, seem to be two different things. I never soaked matzah in water, then mixed it with eggs and fried it, then sprinkled it with sugar. We always just took large pieces of matzah, broke them into hand-sized pieces (not too small), and put them in a frying pan with a little oil, then poured beaten eggs over the mztzah, added a little sprinkle of salt, and browned it on each side. It is the ONE and only thing (besides my charoses with Matzah, which I cannot make with nuts this year) that I get a craving for on Pesach. because of my grandson’s allergy, I will wait until chol hamoed to have some, when they go home and it will be safe to cook eggs again.
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