please share your recipe. I already have the eggs also and would love more ideas on how to use them. TIA
I use a rather "odd" sourdough recipe for noodles....
These are recipes that use powdered whole eggs or you can also use powdered egg yolks (powdered or reconstituted).
Source: Cookin' with Dried Eggs
- by Peggy Layton.
Homemade Egg Noodles
1-1/3 c. sifted dried whole egg
2 c. sifted flour (wheat or white)
1-1/2 t. salt
3/4 c. water
1/2 c. spinach (optional)
Sift dry ingredients together. Add water to dry ingredients and mix well. (The spinach can be added at theis time). Knead the dough lightly. Divide into 6 pieces. Roll each piece very thin on a floured board. Cut rolled out dough into strips 3-inches wide. Stack the strips and slice into shoestring widths. To store noodles, spread out on wax paper and dry thoroughly at room temperature. When dry, store in a covered container in the refrigerator or freeze. Makes about 1-pound of dry noodles.
To cook noodles: Cook dry noodles in boiling salted water, or broth. Cover and cool slowly for 12-minutes.
Source: Just Add Water
- by Barbara G. Salsbury
1/4 c. egg solids + 1/4 c. & 1 T. water, beaten (to equal 2 eggs)
1/4 t. salt
1/4 t. baking powder
Add enough flour to make a stiff batter. Roll until very thin and cut with cutter or knife. Use plenty of flour to roll dough in. After cutting put noodles in leftover flour. Drop in broth and cook 5-10 minutes. Small batch..
Source: Simply Stored Meals or Eat Healthy Eat Simply
- by Eleanor C. Jensen
Mix 2 c. whole wheat flour and 2 c. white flour with 2 t. salt. Make a well in the flour. Mix 4 egg yolks and 2 whole eggs OR 6 T. eggs reconstituted with 3/4 c. water. Pouring a little at a time and mixing use 1/2-3/4 c. water. When dough is stiff, mix with hands. Mix for 3 minutes. Cover and let rest for at least 10 minutes. Sprinkle flour on surface and divide into 4 balls. Roll out, turning ovten. Dry out at least 1 hour, turning once or twice. Cut and dry. Boil for 20 minutes in hot soup or water. This makes a big batch, but dried noodles can be storea and ready for another time.
Source: Making and Using Dried Foods
- by Phyllis Hobson
2 eggs (using commercially pasteurized dried egg or egg substitute for food safety)
1 t. salt
2 c. all-purpose flour
Beat eggs and salt with a fork. gradually stir in as much flour as possible, 1/2 c. at a time, then work in more flour by hand until dough is very stiff. Cut dough in half and roll out paper thin. Let set for 10 minutes. Sprinkle with flour, roll up as a jelly roll, and cut into thin crosswise slices. Repeat with other half of dough. Makes 3 cups.
Dehydrator: spread slices in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will dry in 4-6 hours.