Soak matzot, broken in very small pieces, during the night. In the morning, squeeze out as much water as possible.
In a bowl, mix well with the eggs and salt. Pour oil in the frying pan, form matzo mixture with a teaspoon into a round shape. Drop in hot oil and brown on both sides.
Serve with sugar hot syrup (sugar boiled with water).
NOTE: My grandmother Venoutcha Covo nee Benaroyo, fled Bulgaria with my father and grand-father during WW2 to Tehran. They travelled with 2 heavy trunks, in one of them, was the famous Bourmoulikous-pan. Actually those pans are used to prepare 6 fried eggs at once, one in each hollow. The blue enamel pan, was abandoned, when my parents fled the Ayatollah's regime.