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In our new kitchen, thanks to the previous homeowners not leaving appliances, we upgraded our refrigerator to something that had been on my ultimate kitchen wish list for years. Now when we’re wondering what’s for dinner, we can look up No Yolks on Facebook, Instagram, or Pinterest right from our refrigerator door. This week we’ll be stepping out of our normal egg white noodle comfort zone and creating something different for dinner. How do you cook with No Yolks?
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We’re all settled in our new home and somehow have managed to unpack hundreds of boxes in the past couple of weeks. Our last home was very loved but this house really feels like home. Honestly it’s still a little surreal that we actually live here. With an endless and growing list of things I absolutely adore about being here, the kitchen is a favorite place to be. The refrigerator I had been eyeing for the past five years might have something to do with that but more than anything, it’s been a space we are enjoying together. When my husband cooks it’s all about the Italian meals but I’ve been having fun teaching my oldest daughter how to prepare some of the meals I remember from my childhood too. No Yolks broad egg white noodles were used often in my home growing up and have created some of my daughters’ favorite recipes on our kitchen table too.
Beef stroganoff is our all-time favorite dish made with No Yolks egg white noodles. When I was a child, my mother used her crockpot to prepare this exact same meal. I can practically picture my childhood home and the dishes we used when I think about it. Egg noodles, sour cream, steak, and gravy—a foolproof parenting combo I had no idea at the time that our family had been making that same recipe for many generations. My dad’s grandmother was the source of many of the recipes that my mom prepared in our home. Her home was a few hours away from ours, and we spent every Thanksgiving together there. Homemade biscuits and classic dishes were always looked forward to. I cherish the smiles they shared when my oldest daughter was a baby, even though she won’t remember.
4 Answers 4 Sorted by:
Not all noodles or pasta has egg anyway.
You can omit them altogether if you don’t need to substitute. All you need to make them is flour. The noodles will be chewier the longer you let the dough rest. To make them softer, some people sprinkle in a little baking powder.
Your goal is to replace the protein mesh that egg albumin provides. If you use wheat flour to make the dough, you can add more wheat protein or gluten—vitamin wheat gluten—to the dry starch. When using low-starch or keto noodles instead of wheat flour, it’s frequently added to provide the necessary springiness and resistance.
Wheat gluten protein is already added in commercial settings to enhance the overall texture and springiness of a variety of noodle products, particularly those that are pre-cooked or frozen. For Asian-style noodles, at the very least, an additional 3% of flour weight in gluten produced the best texture:
Noodle tensile force table from Wang et al. [1]
If you are using wheat flour and adding wheat gluten is not an option for you, you can try the following methods to increase the amount of gluten formed in your dough:
- Use a higher protein content wheat flour. Good choices include bread or hard flour and 00 fine ground semolina flour. Explanation of flour terms.
- To help form and orient the gluten structure, use an extended, intense kneading process (much like when making udon noodles). @Unlisted was partly right when he said that the extremely well-formed gluten structure in udon gives it its distinctive chew and strength, but this requires a lot of physical labor in addition to resting times. Because the dough strength will be too much for most models of domestic mixers, this is not advised.
- In order to improve gluten mesh formation, @Unlisted suggests adding baking powder, which is more in line with altering an alkaline dough. This process can also be enhanced by adding a small amount of salt in addition [2]. However, this affects color because under more basic circumstances, wheat flour pigments turn yellow.
[1] Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles. Yuan-Hui Wang, Ya-Ru Zhang, Yue-Ying Yang, Jin-Qi Shen, Qiu-Mei Zhang, Guo-Zhi Zhang. https://doi.org/10.1016/j.lwt.2022.113348
[2] The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. Ine Rombouts, Koen J.A. Jansens, Bert Lagrain, Jan A. Delcour, Ke-Xue Zhu. https://doi.org/10.1016/j.jcs.2014.09.003
In Crossroads Cookbook, Tal Ronnen replaces eggs in Italian-style egg noodles with a combination of tofu (for protein and texture) and red palm oil (for color and fat), per this recipe. I have not tested it.
(Roasted) soybean flour is a popular method to substitute the binding and thickening properties of eggs for many types of food (though I have never tried it for noodles). You may want to add a pinch of Kala Namak (black salt with a high sulfur content) to make it taste more like eggs. These ingredients are probably not found in your typical supermarket, but you should be able to find them online.
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