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Traditional Passover Egg Lokshen "Noodles" for Chicken Soup

Traditional Passover Egg Lokshen "Noodles" for Chicken Soup


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


  1. Beat the eggs and salt. Slowly add the water and keep beating until fluffy.
  2. Heat 1-2 tablespoons oil in a frying pan. Swirl to coat the pan.
  3. 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.)
  4. Tip egg "pancake" out of the pan and onto a cutting board. Cut into thin strips.
  5. Repeat until egg mixture has all been used.
  6. Serve in soup.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Anonymous April 19, 2017

can this be done without oil? Reply

Miriam Szokovski April 20, 2017
in response to Anonymous:

If you have an excellent non-stick pan you could probably get away without using oil. Reply

Lori Nevada April 8, 2017

OMG I have been looking for this recipe for years. My grandmother made them and died before she could teach me. My Father is going to freak because he missed it. I am sure this is it too. I recognized those noodles anywhere. I can't wait for Passover! Reply

Ziva Blue Ridge Mountains April 2, 2017

Dear Miriam, I want you to know how valuable and appreciated you are. You are truly a woman of valor. Thank you so much for your recipes and for keeping our traditions alive. May you have an easy fast. Reply

Miriam Szokovski April 25, 2017
in response to Ziva:

Thank you for your kind words, Ziva! Reply

A loyal reader and eater Brooklyn Ave March 29, 2017

The trick to nice long, even strips is to roll the pancake up into a cigar-like roll. Cut it into coin-like pieces, which you can then unroll into strips or even serve rolled up, allowing them to unfurl inside the soup. Reply

Miriam Szokovski April 25, 2017
in response to A loyal reader and eater:

Yes, good tip, thank you! Reply

Sab England March 27, 2017

Egg Lokshen Noodles So delicious hmmmmm yummy thank you for adding the ingredients. Reply

M. Diane Flushing, NY March 26, 2017

TWITA!! That's What I'm Talking About!!

Yum! Reply

Barbara Tamarac April 3, 2017
in response to M. Diane:

My mother in law always made these, but I never tried. Thanks for this recipe. Reply

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