Is Egg Matzah Kosher for Passover?

The Aish Rabbi Replies

It is generally sold in stores with good kosher certification. However, Ashkenazi Jews do not eat it except in cases of need. (If you look at the fine print on the packaging, it should state this.) The reason for this is because water mixed together with other liquids speeds up the fermentation process (Shulchan Aruch O.C. 462:2). This could cause the dough to begin rising unexpectedly quickly and become leaven before it is baked. Now if flour is mixed with other liquids alone, without any water, the Sages (Talmud Pesachim 35a-b) maintain that no fermentation occurs at all. Even so, the custom of Ashkenazi Jews is not to eat it except in cases of need – for an unwell or elderly person who find matzah too difficult to eat (Rema O.C. 462:4). The reason is because we are stringent to follow the minority opinion that other liquids also cause fermentation. In addition, we are concerned that water inadvertently became mixed into the batter – which as above would accelerate the leavening process (Mishna Berurah 462:15). Sefardim, however, have no such custom and do eat kosher egg matzah.

It should be added that even those who do eat egg matzah on Passover may not use it for the Seder itself. The reason is because the matzah used for the mitzvah is referred to as “lechem oni” – “bread of affliction,” or alternatively, “bread of poverty.” Matzah for the Seder thus must be as “poor” as possible – consisting of flour and water alone (Talmud Pesachim 36a). (We don’t even dip it in salt, as we do with challah the rest of the year (Rema O.C. 475:1, Mishna Berurah 475:4).) Matzah made from flour mixed with any liquid fancier than water is referred to as “rich matzah” (matzah ashira) and does not carry the full message of salvation from bondage the Seder is intended to convey (Shulchan Aruch 462:1).