Scrambled Egg Noodles

Noodles made with scrambled eggs, they are fast, easy and a great tasty alternative. Good on salad in lieu of hard boiled eggs, replaces pasta for dinner menus and great plate enhancer for guest. Good hot or cold. Photo - herded egg noodles with salad, Prosciutto ham, shrimp in Alfredo sauce an awesome lunch. What is Alpha-gal?

Servings: 2 to 4     Prep time: 15 min     Cooking time: 15 min
    Ready to eat in: 30 min
Utensils: Large flat bottom no-stick skillet

Egg Noodles
3 large eggs - whisked with 2 tab water
Salt and pepper to taste
A few tablespoons of fresh chopped herbs - depending on the dish you are paring the noodles with. Examples: basil, parsley, chives or dill.
Olive oil

Directions

Whisk the eggs, water, salt & pepper, add your herbs. Heat a crepe pan or a large flat bottomed non-stick skillet (as shown) add a small amount of olive oil. Pour enough egg mixture into the pan to cover the bottom with about 1/8" of egg mixture. Cook on med-low until the egg is no longer runny, do not stir. Turn off the heat and let it sit until it is completely cooked. Using a large spatula loosen the egg. Place a cutting board on top of the skillet and flip both over to avoid tearing the noodles. Let cool enough you can roll it into a roll as shown. With a sharp knife slice into about 1/2" pieces. Repeat with any remaining egg mixture. Then the noodles can be refrigerated for salad toppers or used in hot dishes, such as the one shown.

Alternative Recipe Ideas

  • Finely diced pimento.
  • Finely diced red onion and red pepper.
  • Diced jalepnos.
  • Sun dried tomatoes and green or black olives diced very finely.
  • Artichokes diced.
  • Use as a topper for a lettuce salad.
  • Serve with Alfredo sauce and shrimp - as shown above.
  • Your favorite fresh herb.
  • Cheese.
  • Various chutneys are good for flavoring.

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com