6 sheets of plain store-bought matzoh, from the box
2 Tbsp butter
Place the matzoh in a large bowl, break it up into chunks, and fill
the bowl with lukewarm water. Let the matzoh soak for 2-3 minutes,
until it's soft but not disintegrating. Now for some wrist action: grab
clumps of the soft matzoh, and squeeze out as much water as humanly
possible. Place into another bowl. Repeat until all the matzoh is
drained, and you have a bowl full of matzoh clumps. In another bowl, or
in a large measuring cup, whisk the eggs with 2 tablespoons of water
until thoroughly mixed. Pour into the bowl with the matzoh. Add some
salt (start with a heaping teaspoon). Stir everything together.
In a straight-sided non-stick sauté pan over lowest heat, melt the butter, making sure to coat the bottom and sides of the pan. Pour in the matzoh mixture, and level with a spatula. Cover, and cook for 10 minutes or so, checking every now and then to make sure the mixture is not sticking. When the bottom is brown, either (very bravely) flip the entire matzoh brei over in one piece, or do what I do and cut it into quarters. Flip each quarter back into the pan, and cook, uncovered, for 5 minutes or until the bottom is lightly browned and the eggs are set. Cut into wedges, sprinkle with salt (believe me, it will be needed!) and serve.