Missing noodles?
FlyingMolly
Posts: 490 Member
A couple of months ago, my mom subscribed me to Martha Stewart’s magazine. In addition to listing all the ways I could have been decorating for the holidays but was too busy sleeping, she’s actually tucked in some great low-carb ideas! Tonight I tried out making “noodles” just from egg, and although the gorgeous photo in the magazine must have been some kind of cruel prank on readers, I was really pleasantly surprised by the results.
Beat your eggs in a bowl (I used 5 for 2 adults and a hungry 6-year-old and we probably could’ve eaten more) with salt and pepper. Heat some vegetable oil in a large skillet, then pour the eggs in. Let the edges set, then lift them with a spatula and tip the pan to let the runny parts fill in those spaces and build the edges up a bit. Let it cook until it’s set but not dried out, then remove from the skillet in one whole, perfect piece by...magic?
You’re supposed to roll it on a cutting board and then slice the roll into 1/2-inch strips, but the only way I could get mine out of the pan was by sort of fold-rolling it as I went. It broke in half and some stuck and I thought it was going to just be scrambled egg, but to my surprise once I let it cool and sliced it I had...noodles. Legitimately satisfying, delicious noodles I immediately wanted to come and tell you all about.
If you try to stir them much they’ll fall apart, so add them to whatever you’re making at the very end. I sautéed ground beef with broccoli and asparagus and seasoned with soy sauce and a little sesame oil, and we all cleaned our plates. Meanwhile it was, like, 3 net carbs for 650 calories, which is nothing to sneeze at. 100% worth trying if you’re looking for a change!
Beat your eggs in a bowl (I used 5 for 2 adults and a hungry 6-year-old and we probably could’ve eaten more) with salt and pepper. Heat some vegetable oil in a large skillet, then pour the eggs in. Let the edges set, then lift them with a spatula and tip the pan to let the runny parts fill in those spaces and build the edges up a bit. Let it cook until it’s set but not dried out, then remove from the skillet in one whole, perfect piece by...magic?
You’re supposed to roll it on a cutting board and then slice the roll into 1/2-inch strips, but the only way I could get mine out of the pan was by sort of fold-rolling it as I went. It broke in half and some stuck and I thought it was going to just be scrambled egg, but to my surprise once I let it cool and sliced it I had...noodles. Legitimately satisfying, delicious noodles I immediately wanted to come and tell you all about.
If you try to stir them much they’ll fall apart, so add them to whatever you’re making at the very end. I sautéed ground beef with broccoli and asparagus and seasoned with soy sauce and a little sesame oil, and we all cleaned our plates. Meanwhile it was, like, 3 net carbs for 650 calories, which is nothing to sneeze at. 100% worth trying if you’re looking for a change!
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I can't wait to try this, I need ideas for boosting my protein anyway!2
