x 8 ounce package of egg noodles
Egg noodles are a good source of carbohydrates and contain more protein and fat than standard pasta due to their egg content, providing approximately 7–8 grams of protein per cooked cup. They also contain B vitamins, particularly thiamine and riboflavin from both the wheat and egg components.
About
Egg noodles are ribbon-shaped pasta products made from a dough of wheat flour, eggs, and water, then dried or kept fresh for cooking. Unlike standard dried pasta, egg noodles contain a higher proportion of egg solids—typically 5–6% by weight—which contributes to their distinctive yellow color, richer flavor, and slightly softer texture. They originated in Central and Eastern Europe, particularly in Jewish and German cuisines, and are now widely produced and consumed in North America. Standard egg noodles measure approximately 2–3 mm wide and 3–5 inches long, though widths vary from thin to extra-wide varieties. The addition of eggs creates a tender, slightly porous noodle that absorbs sauces readily and has a subtle savory taste distinct from egg-free pasta.
Culinary Uses
Egg noodles are versatile in both homestyle and restaurant cooking, functioning as a vehicle for sauces, broths, and creamed preparations. They are foundational to Jewish cuisine (kugel), Central European comfort dishes (stroganoff, chicken and noodles), and American casseroles. Their tenderness makes them particularly suited to slow-cooked stews and creamy sauces, where they absorb flavors without becoming mushy. Egg noodles are typically boiled until tender, drained, and then combined with butter, cream sauces, meat preparations, or light broths. They pair well with beef, chicken, mushrooms, onions, and herbs such as dill, thyme, and paprika.