I have a question which may have an obvious answer but I've always wanted to know, so here goes: why not soak the matzo in just the egg and skip the water soak stage? Will it not soften correctly or soak up too much egg and change the texture of the dish?
I have a question which may have an obvious answer but I've always wanted to know, so here goes: why not soak the matzo in just the egg and skip the water soak stage? Will it not soften correctly or soak up too much egg and change the texture of the dish?
I have a question which may have an obvious answer but I've always wanted to know, so here goes: why not soak the matzo in just the egg and skip the water soak stage? Will it not soften correctly or soak up too much egg and change the texture of the dish?
Good Q! The egg is too thick/slimy to absorb into the matzo. It would just float in there rather than absorb/soften
Thank you!