David's Recipe for Passover Egg Noodles

Very good and very easy.

Soup Ingredient, Jewish

  • 6 eggs
  • 1 cup potato starch
  • 1 cup water
  • Pinch of salt
  • 1/4 cup olive oil for sauteing
  1. Preheat a large frying pan on a high flame.
  2. Beat the eggs. Add the salt.
  3. Mix the starch and water well and beat into the eggs.
  4. Pour the egg mixture, a little less than a ladle-full at a time, into the oiled pan.
  5. Tilt the pan around so that the egg mixture spreads into a thin pancake.
  6. Fry the 'pancake' until it just starts to brown, lifting the edges occasionally so that the uncooked portion slides underneath. This will take about 3 minutes.
  7. Flip the 'pancake' and fry for about another minute.
  8. Remove the pancake and start to fry some more mixture.
  9. When you have about 3 or 4 pancakes, cut them into strips about 1/2-inch wide, using a sharp knife and a cutting board.
  10. Repeat until all of the egg mixture is used.
  11. Serve in chicken soup or other clear soup.




 
  
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