Egg noodles

Wheat noodles enriched with egg, giving them a golden color and a tender, slightly chewy bite. Sold dried in wide, medium, and fine cuts.

Used for

  • chicken noodle soup
  • stroganoff
  • casseroles
  • buttered noodles
  • lo mein

In the kitchen

  • boil
  • drain
  • toss
  • simmer

Picking it at the store

  • Wide egg noodles hold up to creamy sauces; fine ones suit brothy soups
  • Dried noodles keep for a year or more; cook them a minute short if they will finish in a hot sauce

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