Here’s how my mother used to make it, so of course, this is how I continue to make it. If I have to break the matzoh I will, but only in half. I try not to break it up. First, I quickly soften the matzoh in boiling water, most of which I try to pour off or squeeze out. You can use an 8 x 8-inch cake pan for this. After the matzoh is softened, it’s dipped into beaten egg (perhaps with a titch of water so it’s not too eggy). Some cooks put sugar in but I do not. Next, fry it in a melted spry. This is what my mother used, something that is light enough so that no other flavor is introduced into the matzoh and egg mixture as it fries. Or you could use butter or oil. Fry both sides. Keep cooked pieces warm in a slow oven as you fry more. If the matzoh breaks into smaller pieces, that’s okay, just lay several pieces close together in the frying pan so you have a nice sized piece of matzoh segment to fry and serve. I try to get nice whole matzoh “slices”.  I noticed that name-brand matzoh is thicker than the more delicate Israeli matzoh and the thicker products will be easier to fry without breaking. But I don’t believe there is any particular right or wrong way to do this. However you as the chef decide to make the dish will become your own way of making matzoh brei. Make your own kitchen tradition.