Induction 'Egg' Soup Noodles

[not2late]

Egg Soup Noodles
1 egg
salt to taste
1 microwave safe plate
oil or butter

Beat the egg with the salt. Oil or butter a microwave safe plate (really oil this well to prevent the egg from sticking). The plate should be wide enough so that the egg forms a thin sheet on it. Microwave for 1-2 minutes depending on your microwave. Remove from the oven when the egg has just finished cooking. If you overcook it the noodles will be a bit chewier.

Remove the egg sheet from the plate. Cool slightly. Then roll the egg sheet and slice into thin noodles. Add these noodles to hot soup.

The noodles can be flavored with herbs and spices.

[speedygt03]

i never thought of that, good recipe thanks!

[dreamof145]

THANK YOU. I've been using zucchini & spahetti squash for all my noodle recipes, and it is getting quite expensive as the season ends. This will work great for me as I make a lot of soups.

I also *love* using http://users3.ev1.net/~fontlady/egg_...r_noodles.html

They are DELISH!

I make a chicken soup and toss these in and it is FAB!

[not2late]

I eat alot of soup during the cooler months and I like eating those Asian-style brothy soups (the kind usually served with noodles!) These egg noodles do a good job of subbing for soup noodles. I like to slice them very thin. And I like to flavor them to complement the soup. So for an asian-style soup, I'll add a pinch of ground ginger root. For a traditional chicken noodle soup, I'll add a pinch of onion powder and dried herbs like thyme. For an tomatoey Italian soup, I'll add a pinch of dried Italian herbs or dried basil and a teaspoon or so of grated Parmesan cheese.

The noodles can be made ahead and stored in the refrigerator. But I wouldn't store them for more than a couple of days.

Also, I use the noodle soup for breakfast just using the egg noodles and chicken or beef broth. Yeah, yeah, yeah, soup for breakfast: it's strange.... But it makes a nice change in the winter because it's warm, it can be transported in a thermos, and it's easy.

[Moochiecat]

I made these last night to throw in your soup recipe, Megs and we really enjoyed them! I can get weird about eggs sometimes and 'egg drop' soups always grossed me out but these are really appealing to me.

What I ended up doing was spraying a non-stick pan, beating an egg and making a crepe-type thing. I let it cool, rolled it up, sliced it thinly, gave it a shake around to unroll the pieces and put it on top of our bowls of soup. Really good!

Bf sure looked at it funny though...lol..but he ate it all up!

[dreamof145]

I also made this the other day. I used two eggs, cut them into noodles, added a dab of butter and sprinkled with parmessan cheese. I put two meatballs on top. My husband ate some and agreed that it was very good.