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egg noodles

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Ingredients for 1 servings:

  • 2 m.-sized eggs
  • some salt and pepper, black
  • some oil for frying
  • e.g. Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Whisk the two eggs in a small bowl with salt and pepper. Heat the oil in a pan, pour in the egg mixture, and swirl to coat evenly. Cover and cook over low heat until the egg mixture sets. This happens relatively quickly since it’s only a thin layer. If you like, you can let the egg mixture brown a little more in the pan. Once the egg mixture has set, slide the pancake out of the pan onto a plate to cool slightly. Now roll up the pancake and cut the roll into thin slices; these will become the egg noodles. Arrange on a plate, garnish as desired, and serve. It also tastes great with grated Parmesan cheese on top. Another idea of ​​mine would be to serve the pasta in mini portions with a spicy dip as an appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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