A wonderful woman gave me this recipe many years ago. She lives in Vancouver now & I miss seeing her. She is about 90 years old now, was a friend of my moms & I am friends with her daughter. I think of her every time I make these egg noodles. It isn’t really “noodles” just strips of cooked egg really. These “noodles’ are added to the chicken soup at Passover, or whatever soup you like. We have them along with the matzo balls in the soup & I love it! Super simple. I make them ahead of time & freeze them in a plastic freezer bag, then the day before I want to serve them, I put them the fridge to defrost. Just take some ‘noodles’ & put into the bottom of the soup bowl before adding the soup!
*** These noodles can be used all year! Sub corn starch for the potato starch & use them in any clear broth soup. Or, garnish your “bowls”, your noodles, your Korean food, anything really!!! Added protein to anything… Give them a try!
Here is the recipe
Passover Egg Noodles
1/4 cup cold water
2 tbsp potato starch
2 dozen eggs
1 tsp salt
1 tbsp oil suitable for passover
- Dissolve the potato starch in the water
- Add the potato starch/water to the eggs
- Beat the eggs & water with a hand mixer lightly, try not to get them foamy! If you do get a foam, just let them sit for a bit until the foam settles
- Using a non-stick skillet, put the oil in & make sure it is covering the entire surface of the pan, I take a piece of paper towel & spread the oil over the bottom.
- Heat the pan over meduim heat
- Use a soup ladle or measuring spoon, put in enough of the egg mixture to cover the bottom of the pan in a thin layer, i put in about 1/3 cup, but this all depends on the size of the skillet you are using. Swirl the egg around to cover the bottom of the pan
- The heat shouldn’t be too high otherwise the egg will brown too quickly
- Cook the egg on one side,as it is cooking, use a spatula to lift the edges, then flip it over & cook on the other side
- Slide it out onto a cutting board
- There are a couple of ways you can continue now…you can make all of the ‘crepes’ and stack them up on each other but I don’t like to do it like that. I make & cut them one at a time… the problem with this way is that if you start to cut them while you have another one in the pan you have to be very careful not to overcook the eggs in the pan..so it depends on how you like to do things. It is much more relaxing to just cook them all, let them cool then cut them
- When you are ready to cut them, roll up the ‘crepe’ and slice into thin slices. You can roll & cut one at a time, or stack some up & roll & cut. The cut slices are now your ‘noodles’
- Let cool completely & then put them into a freezer bag. You can freeze these if making them ahead of time but take them out of the freezer a day before you want to serve them. If you wait & take them out the morning of your dinner they will not be defrosted enough.