Any body have an old timey egg noodle recipe (ALL YOLKS)?

[lakeman]

Does anyone have a TRUE egg noodle recipe? Egg noodles use only the yolk, on my grandparents egg farm (bfore the time of the egg factories) we had all of the cracked eggs to contend with, so we had a lot of Angel food cake, and a lot of egg noodles. Angel food cake uses only egg whites, and true egg noodles use only the yolk. We also had a lot of pies with meringe on them. I have searched this site, and the internet recipe sources, and can only find egg noodle recepes that call for one or two eggs. These are not egg noodles, as egg noodles are all yolk for the egg content. I have been able to fing the angel food cake recipes ( if a bundt pan will work for them), but I cannot find an egg noodle recipe. Please do not suggest a recipe using whole eggs, as I want true old timy egg noodles, all yolks, no whites , which are used for Angel food cake.

 

[hencackle]

Cooks.com had 2 recipes. (I haven't tried these)

Homemade Noodles
Egg Yolk Noodles

Lemon curd or orange curd only uses egg yolks and makes a delicious topping for angel food cake or pound cake. Lemon Curd I have tried this recipe several times and it turned out well every time.

 

[Katy]

Then just use the yolks.....you'll just have to add a bit more of the liquid to make up for not using the whites.

All the old time cooks I know around here (including me) use the whole egg. I use the recipe that my late mom in law used and that her mom and grandmom used so it's been around awhile. I'm not quite sure way you think using the whole egg makes them not "real" egg noodles.

It could be that they only used the yolks since they were using the whites for cakes and meringues, not the other way around.

 

[darkmatter]

My Grandmother would make egg noodles by putting 2-3 cups of flour on the breadboard, toss in a pinch of salt and baking powder. Make a crater in the mound of flour and crack in a couple eggs, use a fork to mix it a while, then roll it out with a rolling pin, cut out the strips of noodles with a knife. The noodles then went into the chicken noodle soup that evening------I do remember snitching a few of the raw noodles to eat straight up, tasted good, and I never got sick.
I think the free range eggs with the dark orange yolks is what tinted the noodles yellow and made them so tasty. Then of course, those old hens made a tasty soup unlike anything you could ever get store bought.

 

[lakeman]

x

 

[lakeman]

Quote:
No you are wrong, and if you use the whole egg, you are not an old timey cook. EGG NOODLES has only yolks in them, no whites. and if you had been brought up on the farm, back before you had electricity, and refrigerators, and freezers, and you were a farmer living off the land, not a tenent, or freeloader, you would have had real egg noodles, made with the yolks. You also would have had a lot of angel food cake, as that is how you got rid of the whites, not vice versa. and if you raised chickens for the purpose of selling eggs to make a living, you made a lot of egg noodles, as it would keep well, and you had to do something with all of the cracked eggs you would have with the old timey method of raising chickens for eggs.
In those days you had to either salt, dry, smoke, cure, or can all you produced on the farm, because you had no other way bof keeping it, and unlike today, you wasted nothing.
By the way, if you have any store bought egg noodels in your pantry, check the label, and if it does not list egg yolks instead of eggs, you should not have purchased them, as they are an inferior product.
I do not know, but it is possible that for a product to be called egg noodels on the package, it may be required that they be made from yolks by federal law.
I doubt if very many housewives today even own an agel food cake pan, or would know what it was if they saw one.

 

[Katy]

Quote:
No you are wrong, and if you use the whole egg, you are not an old timey cook. EGG NOODLES has only yolks in them, no whites. and if you had been brought up on the farm, back before you had electricity, and refrigerators, and freezers, and you were a farmer living off the land, not a tenent, or freeloader, you would have had real egg noodles, made with the yolks. You also would have had a lot of angel food cake, as that is how you got rid of the whites, not vice versa. and if you raised chickens for the purpose of selling eggs to make a living, you made a lot of egg noodles, as it would keep well, and you had to do something with all of the cracked eggs you would have with the old timey method of raising chickens for eggs.
In those days you had to either salt, dry, smoke, cure, or can all you produced on the farm, because you had no other way bof keeping it, and unlike today, you wasted nothing.
By the way, if you have any store bought egg noodels in your pantry, check the label, and if it does not list egg yolks instead of eggs, you should not have purchased them, as they are an inferior product.
I do not know, but it is possible that for a product to be called egg noodels on the package, it may be required that they be made from yolks by federal law.
I doubt if very many housewives today even own an agel food cake pan, or would know what it was if they saw one.


Well you're getting pretty bent out of shape about a stinking noodle.

Just so you know I raised on a farm and still live on one today. Not sure who died and made you the noodle police or why you think an egg noodle can only contain the yolk. Just because that's the way your family did it doesn't mean it's the only way.

I haven't bought noodles in probably close to 40 years so I don't have a label to check.


And just so you know....I make a mean angel food cake.

Talk about a burr up your butt over nothing.....did you get up on the wrong side of the bed today or what.

 

[ranchhand]

Quote:
No you are wrong, and if you use the whole egg, you are not an old timey cook. EGG NOODLES has only yolks in them, no whites. and if you had been brought up on the farm, back before you had electricity, and refrigerators, and freezers, and you were a farmer living off the land, not a tenent, or freeloader, you would have had real egg noodles, made with the yolks. You also would have had a lot of angel food cake, as that is how you got rid of the whites, not vice versa. and if you raised chickens for the purpose of selling eggs to make a living, you made a lot of egg noodles, as it would keep well, and you had to do something with all of the cracked eggs you would have with the old timey method of raising chickens for eggs.
In those days you had to either salt, dry, smoke, cure, or can all you produced on the farm, because you had no other way bof keeping it, and unlike today, you wasted nothing.
By the way, if you have any store bought egg noodels in your pantry, check the label, and if it does not list egg yolks instead of eggs, you should not have purchased them, as they are an inferior product.
I do not know, but it is possible that for a product to be called egg noodels on the package, it may be required that they be made from yolks by federal law.
I doubt if very many housewives today even own an agel food cake pan, or would know what it was if they saw one.


Gosh, I thought this thread was asking for assistance. I didn't realize it was a rant, but having seen that it is I will bow out and go admire my TUBE PAN, which is for angel food cake. The BUNDT PAN is for bundt cakes.

Then I will make some egg noodles, using the whole egg like my grandma on the farm did.

 

[Katy]

Quote:

Gosh, I thought this thread was asking for assistance. I didn't realize it was a rant, but having seen that it is I will bow out and go admire my TUBE PAN, which is for angel food cake. The BUNDT PAN is for bundt cakes.

Then I will make some egg noodles, using the whole egg like my grandma on the farm did.

I thought it was asking for assistance too.

Making noodles is far from rocket science.....you don't even need exact measurements. Take flour, salt, eggs either with or without the whites and some kind of fluid...I use water, cream or 1/2& 1/2 depending what I've got on hand. I guess I was mistaken and that all the egg noodles I've made over the years were fake since I use whole eggs.

And you are right ranchie.....a bundt pan won't work with a darn for an angel food cake.

 

[Whispering Winds]

Calm down everyone, a old farm lady told me her mom always made her eggs with just the yolks, and then saved the whites to make Angel Food Cake, which someone else I think mentioned on here.

I use the whole egg, and while these noodles do not freeze or keep well, they are some of the best I have tried.

3 eggs
3 cups flour
salt to taste
3 tbsp. liquid for every cup of flour


I usually use 3 eggs, makes a nice big mess I cook all at once. I beat the eggs and milk (half and half is nice too, guess you could just use water, but I never have tried that) together, mix in the flour and salt, add more flour if needed. Mix well and roll out. Cut, let set for awhile or use right then and there.

Found this recipe in an old church cook book.