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Old 09-07-2010, 09:31 AM   #1
fran54
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egg noodles low carb

I wanted to share with you a recipe I use for egg noodles for soup. My mother-in-law always made these for Passover(when we can't have any flour or leavened products.) So I am making them now.
I just made them with three dozen eggs.
Three dozen eggs beaten by hand
One tablespoon of potato starch mixed with a little cold water (It has 8 carbs but for three dozen eggs that is not bad. I didn't know if you could use xanthum.
Pinch of salt
Mix everything together.
Spray a pan with non stick spray
Put a very thin layer of egg mixture in pan (just like making crepes)
When it is set flip over for a few seconds then remove it from pan
Once I have a few stacked up I roll it like a cigar and cut very fine shreds
Keep doing this till the egg mix is gone.
They freeze beautifully.
I put these in chicken soup.
I have to hide them otherwise they are gone before the soup is ready!
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Old 09-07-2010, 10:04 AM   #2
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Do you cook this? or it sets up by itself?

Quote:
Mix everything together.
Spray a pan with non stick spray
Put a very thin layer of egg mixture in pan (just like making crepes)
When it is set flip over for a few seconds then remove it from pan
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Old 09-07-2010, 10:27 AM   #3
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Quote:
Originally Posted by dollkey View Post
Do you cook this? or it sets up by itself?
Yes, Doll, it's cooked on top of the stove like a crepe or pancake. I bet these would be wonderful in a nice chicken broth with some green onions!! I also think one of the "gums" would work well instead of the potato starch!

YUMMY and thanks for the recipe!
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Old 09-07-2010, 10:28 AM   #4
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Do you cook this? or it sets up by itself?
Im waiting to know as well!
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Old 09-07-2010, 10:29 AM   #5
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Yes, Doll, it's cooked on top of the stove like a crepe or pancake.
oh, ok. I would have never figured that out.
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Old 09-07-2010, 10:31 AM   #6
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LOL me too. I got confuzzled LOL

why potato starch though? how about cornstarch?
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Old 09-07-2010, 11:06 AM   #7
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egg noodles low carb

I am used to using potato starch because originally this recipe was for Passover and we cannot use corn during that week. But I think cornstarch would work as well. They need a very small amount of starch just to hold them together otherwise they can get gummy. Yes, they do need to be cooked(sorry I left the temperature out). I cook them on the top of the stove at medium to medium low. They are just like a very thin crepe.
Beeb, they are amazing in the broth and green onions sounds like a great addition.
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Old 09-07-2010, 11:14 AM   #8
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Thanks for the reminder

The potato starch works very well it's amount is negligible.
I used to make these years ago when I read the first Atkins
book. I made the chic broth, celery and mushrooms and these
'noodles' and thought they were wonderful. Don't you think
that we can make a much smaller amount of eggs?
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Old 09-07-2010, 11:16 AM   #9
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Don't you think
that we can make a much smaller amount of eggs?
Oh sure! You could do 1 dozen eggs with 1 tsp of potato starch. These sound good and would be a nice addition to the chicken and veggie soup I was planning on making this week. Thanks!
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Old 09-07-2010, 11:22 AM   #10
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These won't be like very thin scrambled eggs, right? the potato starch does something to it, I presume? I really miss noodles
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Old 09-07-2010, 11:35 AM   #11
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Thanks for this recipe! I'm with dollkey, does the potato starch really add the structure in this quantity?
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Old 09-07-2010, 11:39 AM   #12
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Barbo, I only make that amount because of the number of people I make it for. But they freeze beautifully. So when I make them I make extra.
Dollkey, they are not scrambled at all. When you put the beaten egg mixture in the pan you just puy a spoonful, swirl it around and get a flat very thin pancake or crepe. Place the pan on the stove and let the egg cook till it is set. Do not brown the egg. Then flip it over for a few seconds and then take it out of the pan.
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Old 09-07-2010, 11:42 AM   #13
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Pooticus, honestly I have never tried them without the potato starch. I did not know there was an Atkins recipe like this. What do they use? Do they use a binder?
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Old 09-07-2010, 11:56 AM   #14
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This recipe is similiar.

Linda's Low Carb Menus & Recipes

And here is a kosher version that is lc

http://kosherfood.about.com/od/pesach/r/nc_noodles.htm
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Old 09-07-2010, 12:46 PM   #15
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Oh! Yes the original Atkins (72 edition, red cover hardback) had this recipe but it was just eggs and a little salt, then baked in a lined cookie sheet until firm, then sliced as noodles
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Old 09-07-2010, 12:52 PM   #16
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So does it just taste like an egg omellette then or do these have a "noodle" flavor? I could probably deal with the carbs in such a small amount of starch as long as it brings flavor to the party so to speak lol, or texture?
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Old 09-07-2010, 12:53 PM   #17
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You can also do this for egg sushi! I don't know the name of the exact sushi but it's this kind of cooked egg with savory or sweetened cream cheese and then rolled in a log and cut into sushi size pieces! Saw this type on one of my Korean Dramas!!

Looked very YUMMY!!
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Old 09-07-2010, 02:08 PM   #18
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So I made the sweet egg sushi!

1 large egg
1/8 teas guar gum (I don't think I really needed this)
1 packet sweetener or 1 drop liquid sweetener
a bit of cinnamon (I just eyeballed and tasted)
1/2 tbs cream

Mixed all together with whisk and then put in a medium/hot ungreased frying pan. I used a large one to get the mixture thin like a crape.

Cook until almost totally dry on top and then flip crepe over to cook a little more. When done transfer to a paper towel to cool.

While egg crape is cooling mix together:

1 oz cream cheese (softened in microwave)
1/2 teaspoon cinnamon
1 packet sweetener or 3 drops liquid sweetener (more or less to taste)

Spread cream cheese mixture onto the whole egg crape and as close to the edges as you can.

Roll egg crepe like a cigar as tightly as possible without ripping the crepe. Wrap in plastic wrap and put in fridge for 30 minutes or until cold.

Cut like sushi, put on plate, sprinkle with a little more cinnamon and sweetener and enjoy!!

YUMMY snack that was great with my cup of coconut tea this afternoon.

Makes 8 little sushi pieces or less depending on how big you cut them........2.25 carbs for the whole sweet egg crepe.
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Old 09-07-2010, 03:03 PM   #19
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Lisabinil thanks for the links. The prep in the kosher one is the same but I use far less potato starch. Also mine are paper thin. They are like angel hair pasta.Pooticus they do taste like egg and not like noodles but if you like eggs(I don't) you will love these. Plus they add extra protein.
Dottie, do the Atkins ones come out thin using that method? I have never heard of that before.
Beeb, you reminded me that I also make that egg sushi but I don't use the cream cheese or cinnamon. That sounds very interesting. My kids would love that.
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Old 09-07-2010, 08:11 PM   #20
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Quote:
Originally Posted by fran54 View Post
Beeb, you reminded me that I also make that egg sushi but I don't use the cream cheese or cinnamon. That sounds very interesting. My kids would love that.
Oh, please tell us how you do this!! Mine was yummy but it is not the "real" egg sushi! Would love the recipe! Thanks!
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Old 09-07-2010, 10:42 PM   #21
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LindaSue's notes said that her recipe tastes like egg. I guess it would be too much to hope for the chewiness of noodles.
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Old 09-08-2010, 08:46 AM   #22
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Another thought..What if we cut down on the yolks? Say 6 whole eggs and 6 whites? I saw potato starch at the hfstore today.
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Old 09-08-2010, 08:51 AM   #23
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Beeb,this is how I make tomago(Japanese egg sushi)
2 eggs
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Old 09-08-2010, 09:01 AM   #24
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OOOps sorry Beeb. I hit the wrong button.
2 eggs beaten
1 tablespoon of splenda(I use less-1/2 tablespoon)
1/2 teaspoon of soy sauce
pinch of salt
you can use a pinch of cornstarch mixed in cool water
( or maybe the gums)
Blend everything together by hand
There are two ways to do it. I have seen them where the egg is a thin long sheet that is rolled and cut like sushi rolls. Or the way I do it is to pour a layer of egg in a regular pan till it is set then flip it over cook it (not brown) slide it off and cool. Then cut it into strips. I put it over sushi rice for my kids but you can just eat it without. I have also seen it as a block tied with a strip of nori(seaweed sheet). I hope this helps.
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Old 09-08-2010, 10:55 AM   #25
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Thanks Fran!!! Going to try this ASAP!!
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Old 09-08-2010, 10:57 AM   #26
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LindaSue's notes said that her recipe tastes like egg. I guess it would be too much to hope for the chewiness of noodles.
I will say when I added the guar gum I got that "noodle" chewiness and that is why I suggested leaving it out of the recipe I posted here for the egg sushi.
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Old 09-08-2010, 11:17 AM   #27
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Thanks Beeb! Do you think xanthan gum will work like guar gum? Did you make a gel first and then add it to the eggs?
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Old 09-08-2010, 11:19 AM   #28
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Thanks Beeb! Do you think xanthan gum will work like guar gum? Did you make a gel first and then add it to the eggs?
I think both would work and yes, do a gel first with a little hot water or warmed cream or it won't incorporate well into the cold egg.
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Old 09-08-2010, 11:49 AM   #29
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I will say when I added the guar gum I got that "noodle" chewiness and that is why I suggested leaving it out of the recipe I posted here for the egg sushi.
you are giving me hope... but I don't know where I can find guar gum here
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Old 09-08-2010, 01:01 PM   #30
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you are giving me hope... but I don't know where I can find guar gum here
Use the little bit of potato starch or corn starch if you need to. The little bit posted in the recipe won't hurt, I think.
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