Egg noodles

The noodle product belongs to the subspecies of pasta and differs in its original appearance. Long and simultaneously narrow strips of noodles are made from water and flour. Moreover, flour for noodles can be of different types. The type of pasta also depends on which flour the noodles are made from. Wheat, rice, buckwheat, as well as egg noodles are poured. Egg noodles differ from other species by the presence of eggs or egg powder in the product.

Usually egg noodles are made on the basis of wheat flour with the addition of eggs. Moreover, when making egg noodles, only proteins or yolks of chicken eggs can be used. The final color of the pasta depends on this. Egg yolk noodles are distinguished by their rich yellow color, the broth from such egg noodles is transparent. There are several options for making egg noodles. Often, dough for egg noodles is kneaded without water, only eggs and flour.

Such a product has improved taste and consumer qualities. Although, any homemade egg noodles will be strikingly different from a mass-produced product. About noodles, as a pasta, a not entirely correct, even biased opinion has developed in modern consumer society. It is believed that egg noodles are a second-rate pasta that does not benefit, but, on the contrary, harms the human body. We hasten, refute unfair speculation and feedback.

We think the root of such reasoning lies in instant egg noodles, which flooded the shelves of domestic grocery stores. However, there is a huge difference between instant noodles in packages or plastic cups and real egg noodles. Egg noodles are really notable for the ease and quick preparation of the product. And here the point is not at all in the content of food additives, dyes and preservatives, which is how modern instant noodles differ from a regular product.

The method of making egg noodles endows the product with exceptional consumer qualities and characteristics. As a result of scientific research, it was proved that egg noodles contain more useful substances and minerals in their composition in comparison with the wheat type of pasta. The calorie content of egg noodles is at a fairly high level and is 304 Kcal per 100 grams of product. Noodles are added to soups, served as a side dish or main course with a variety of sauces, seasonings and spices.

However, such an indicator of the calorie content of egg noodles cannot serve as evidence of the harmful effect of the product on the human body. It's all about the easy digestibility of egg noodles. The product perfectly saturates the body with useful vitamins and minerals, and carbohydrates included in egg noodles give a boost of energy. Egg noodles can be an excellent product of a healthy and balanced diet, subject to moderation in the consumption of the product.