Your scrambled matzoh brei recipe proves to me that your taste buds are scrambled. The pancake style is entirely superior to the scrambled kind, if you know what you're doing. I learned to make matzoh brei from my Grandma Emma, and you left out so many of the most important elements, and digressed about crumbs, for god's sake! This is a yiddish masterpiece!
1. You MUST use an 8- 8 1/2 inch frying pan. Non-stick is preferable. This will create the perfect sized matzoh brei for the ingredients.
2. You must SOAK your matzohs (2) in warm water briefly, then lift out a handful at a time and SQUEEZE the water out, then plop them all into 3 scrambled eggs. Add 1 teaspoon of room temp water per egg.
3. Though most purists prefer savory, I also grew up on (and prefer) my matzoh brei to be SWEET, or at least a platform FOR sweet toppings, so only use the egg/onion matzoh if you're doing savory. If you choose to go that route, go ahead and saute some vidalia onions to put on top when done. Salt to taste.
4. Think of matzoh brei as a big, fat french-toast-like pancake. Cook slowly with tons of butter. Use salted matzoh. To flip when halfway done, place a plate on top of fry pan, then flip it and slide side two into the fry pan. Cook until golden brown. I even like it a bit crispy/burned on the edges! I like my food to bite back!
5. If you're making the sweet type, add a bit of vanilla and a pinch of nutmeg before frying up. When done, top with cinnamon and sugar (my favorite) or expensive real maple syrup, or even jam.
6. If you're on a diet, use margarine (ick) instead of butter, and top with fruit spreads and small diced chopped fresh fruit.
7. Matzoh brei shouldn't be rushed. If cooked slowly it will take a full 10 minutes on low heat.