Can you cook noodles with an egg?

Cooking noodles with an egg is certainly possible and can result in a tasty and nutritious meal. Eggs are a versatile ingredient that can be used in many noodle dishes to add protein, richness, and flavor. In this article, we will explore the different ways eggs can be incorporated into noodle recipes and how cooking noodles with eggs impacts texture and taste.

Table of Contents

Do Eggs Change the Texture of Noodles?

Yes, adding eggs to noodle dough or boiling noodles directly in eggs/egg mixture does change the texture of the noodles. Here are some of the key ways eggs impact noodle texture:

Eggs add richness and body – The extra protein and fat from eggs gives noodles a richer, denser texture.
Eggs act as a binder – Eggs help all the ingredients in noodle dough bind together and hold their shape better when cooked.
Eggs help noodles retain moisture – The added moisture and fat from eggs keeps noodles softer and more supple when cooked.

Eggs give chewiness – Eggs provide structure that gives noodles a pleasant, chewy texture.
Eggs can make noodles slippery – Especially if a lot of egg is used, noodles can become quite slippery and soft when cooked.

The impact on texture depends on the specific type and amount of egg used. Using whole eggs vs just egg yolks or whites will give different effects. The more egg used, the richer and softer the noodle texture will generally be.

Popular Ways to Cook Noodles with Eggs

There are several classic noodle recipes that incorporate eggs in tasty and creative ways. Here are some of the most popular egg noodle dishes from around the world:

Egg Noodles

This refers to noodles that actually contain egg as one of the main ingredients in the dough itself. Egg noodles have a rich golden color and dense, chewy texture from the addition of egg yolks and sometimes whole eggs.

Egg Drop Soup

This Chinese soup is made by drizzling very thin beaten egg into hot broth with noodles. The egg coagulates into wispy threads or drops. The eggs add protein and a velvety texture.

Ramen with Soft Boiled Egg

Soft boiled or hard boiled eggs are delicious topping for a hot bowl of Japanese ramen. The gooey egg yolk adds creaminess and the egg white provides extra protein.

Pad Thai

The popular Thai noodle dish is often made with eggs mixed into the noodles, plus extra chopped scrambled egg on top. The eggs add texture and make the noodles more toothsome.

Spaghetti Carbonara

This Italian pasta is coated in a rich sauce of egg yolk, parmesan, bacon, and black pepper. The egg yolk sauce clings to the hot pasta for a decadent dish.

Khao Piak Sen

Also known as Lao chicken noodle soup, this dish from Laos includes noodles cooked in chicken broth mixed with beaten eggs. The eggs adds body and a unique, bouncy texture.

Choosing the Best Eggs for Noodles

Not all eggs work equally well in noodle recipes. Here are some tips for selecting eggs:

Chicken vs duck eggs – Duck eggs have thicker albumen and richer yolk than chicken eggs. They can provide great binding and texture.

Egg sizes – Larger eggs provide more yolk and white to impact noodle texture. Use extra large or jumbo eggs.
Color of yolks – Deeper orange or yellow yolks tend to be richer in flavor and creamier when cooked.
Freshness – Very fresh eggs hold their shape better. Older eggs causes watery noodles.

Organic and free-range – Eggs from chickens fed an organic diet tend to have brighter yolks and thicker whites.

Step-by-Step: Boiling Noodles in Eggs

One simple technique for cooking noodles with eggs is to boil the noodles directly in an egg mixture. This coats every strand and adds great texture. Follow these steps:

Beat 1-2 eggs per person in a bowl, optionally adding a splash of milk or water.

Season the eggs with a pinch of salt and pepper and any other desired spices.
Heat a pot of water to boiling. Once boiling, add the dry noodles.
Let noodles cook 2-3 minutes until pliable but still very al dente. Drain noodles.

Return drained noodles to the hot pot and immediately pour in the seasoned beaten eggs.
Stir and toss noodles constantly for 1-2 minutes as the eggs coagulate and coat the noodles.
Once egg is set and noodles are glazed, remove from heat. The residual heat will cook the eggs without overcooking the noodles.

For richer noodles, stir in butter, olive oil, or parmesan cheese after removing from heat.
Season to taste. Serve noodles immediately for the creamiest egg texture.

Tips for the best results:

Use fresh, high-quality eggs for optimal results.
Do not overcook the noodles initially or they will get mushy.
Use tongs to toss noodles so they don’t break or clump.

Take the pot off heat once eggs are set to prevent rubbery, overcooked eggs.

How to Make Vegan “Egg” Noodles

For those who avoid eggs, there are vegan alternatives to make tasty egg-free noodles. Some popular substitutes include:

Egg Substitute	Ratio	Benefits
Tofu	1/4 cup per egg	Provides protein, emulsifying power, and moisture
Flax or chia seeds	1 Tbsp per egg	Acts as a binder when soaked and blended
Mashed banana	1/4 cup per egg	Lends sweetness and moisture
Nutritional yeast	2 Tbsp per egg	Adds savory, cheesy flavor
Vegetable purees	1/4 cup per egg	Pumpkin, sweet potato, or white beans add body

For a simple vegan egg noodles recipe:

Mix 1 cup flour, 1/4 tsp salt, and 2-3 Tbsp nutritional yeast.
Blend in 1/2 cup silken tofu until a shaggy dough forms.
Knead until smooth, adding flour if needed to prevent sticking.

Roll out dough and cut into noodles or use a pasta maker.
Boil noodles in salted water for 4-5 minutes until al dente.

The tofu mimics the binding power of eggs for a bouncy, satisfying homemade noodle!

Incorporating Eggs into Asian Noodle Soups

Noodle soups are popular comfort foods across Asia, and eggs can add extra flavor, nutrition, and texture. Here are some tips for adding eggs to Asian soups:

Soft boiled eggs – Add peeled soft boiled eggs as a topping for soups like ramen or pho. The gooey yolk mixes with the broth.
Stirred eggs – Vigorously stir whisked raw egg into hot soup to create wispy egg drop noodles.

Scrambled eggs – Cook scrambled eggs separately and add as a chunky topping for soups.
Thickened broth – Whisk an egg in a bowl then slowly drizzle hot broth into it while whisking to thicken soup with egg.
Egg ribbons – Beat an egg and drizzle in very thin streams into simmering broth to create noodle-like egg ribbons.

Some key tips when adding eggs:

Use extra large eggs for higher volume of egg.
Drizzle slowly when making egg ribbons or egg drop to prevent clumping.

Remove soup from heat when thicker with egg to prevent curdling.
Add any egg garnish just before serving so it stays tender.

Making Egg Noodle Salad

Chilled egg noodle salad is perfect for summer since the noodles and protein from eggs make it very filling. Try this easy recipe:

Ingredients

8 oz egg noodles
2 hard boiled eggs, diced
1/2 cup mayonnaise

1/4 cup plain yogurt
1 Tbsp Dijon mustard
1/2 tsp garlic powder

1/4 tsp dill
Salt and pepper to taste
1/2 cup frozen peas

1/4 cup diced carrots
2 Tbsp minced onion or chives

Instructions

Boil noodles according to package instructions until al dente. Rinse with cold water and drain well.

In a large bowl, whisk together mayonnaise, yogurt, mustard, garlic powder and dill.
Add cooled noodles, diced eggs, peas, carrots and onion. Toss gently to coat.
Season with salt and pepper. Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Garnish with extra diced hard boiled egg, fresh dill, or paprika.

The mayonnaise-yogurt dressing clings nicely to the egg noodles. Feel free to swap in different vegetables or mix-ins. Chilling the pasta salad allows the noodles to soak up flavor.

Conclusion

Eggs are clearly a versatile and tasty ingredient that pairs wonderfully with noodles. From scrambled to soft boiled to mixed right into the dough, eggs can add protein, richness, moisture, structure, and flavor to noodle dishes. Whether going for a vegan option or using the highest quality eggs, incorporating this incredible ingredient can really take noodles to the next level.