For some people these egg "noodles" will evoke all sorts of childhood Passover memories, but if you've never come across them, allow me to introduce you.
Since flour-based noodles are out on Passover, many people make thin crepe-like pancakes out of eggs, which they then roll up and cut into strips, forming kosher-for-Passover noodles (Lokshen, in Yiddish) which taste marvelous in chicken soup. The thinner they are, the better they taste.
Note: Some people add potato starch, but I haven't included any in this recipe since I find it unnecessary.
- 6 eggs
- ½ cup water
- kosher salt
- 2-3 tablespoons oil
- Beat the eggs and salt. Slowly add the water and keep beating until fluffy.
- Heat 1-2 tablespoons oil in a frying pan. Swirl to coat the pan.
- Pour in just enough of the mixture to cover the bottom of the pan. Cook 1-2 minutes, then gently flip and cook 1 minute more. (Amount of batter and cook time will vary depending on the size of your pan.)
- Tip egg "pancake" out of the pan and onto a cutting board. Cut into thin strips.
- Repeat until egg mixture has all been used.
- Serve in soup.