Figured I would try something different, being I use more eggs. This was very weak, for each slice of matzo, I put 1 egg. First I break up the matzo in pieces a little larger than Matzo Farfel, Then I take the bowl, to hot sink water to cover the matzo only for a couple seconds, then I drain good. For every slice is 1 egg, so if I am using 3 slices, I use 3 eggs, I beat the eggs in a separate bowl, add milk, approximately a cup, salt and pepper to taste. Sometimes if I want a different flavor, I would add onion powder also. I mix the egg batter into the bowl of the wet matzo and mix til all coated. I melt the butter in the frying pan and when all melted, pour the matzo into the pan on medium heat. Let it cook some, then turn, let it cook some more and stir again til the egg is cooked throughout. After placing in dishes, you can sprinkle some sugar on-top and mix, or eat it plain, or syrup.