© Denzil Green
Egg Noodles are pasta to which eggs are added to the dough.
Both European and Asian traditions make egg noodles in any shape, width, length and thickness.
In European tradition, they are generally flat, wide noodles. The ingredients will be up to 20% egg, and owing to the egg, they will have a slightly higher fat content. The egg also makes them more sturdy pasta.
In European cooking, Egg Noodles are used in baked casseroles, or with a cream sauce.
In Asia, they are used mostly in stir fries and soups.
At one point, the US government reserved the word “noodle” only for pasta with egg in it. Most Asians, though, didn’t undertstand the linguistic fine points. They kept on calling and selling their pasta as “noodles”, even without egg in it, and finally the US government gave up.
Egg Noodles may be cooked fresh, or dried first for storage or sale. You can also buy frozen now.
Cook as you would any pasta, by boiling, or as per directions on packet.