Chef Gary's - Scrambled Egg Noodles Recipe

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

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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