After my coconut flour noodle fail, I’ve been contemplating and coming up with ways to “noodle” other things ~ grainless “things,” that is.

I’ve become a little obsessed with noodling, in fact. This is not to be confused with “canoodling,” as much as Brian might desire.

I’ve been zoodling, parsnoodling, kohlraboodling, and now egg noodling!
Egg Noodles-006

Also, in all my life, I’ve never had much success with non-stick pans.

I much prefer my stainless steel and beloved cast-iron.

Enter the CHEFS Tri-Ply Ceramic Nonstick Fry Pan.

CHEFS tri-ply ceramic nonstick fry pan is the hardworking, even-heating pan that belongs in every kitchen. Safe and easy cooking, serving and effortless cleanup. With amazingly-smooth Fusion ceramic nonstick interior, food glides right out of this skillet. This durable PFOA- and PTFE-free ceramic nonstick is the eco-friendly choice for cooking and serving healthier entrees. Induction-capable tri-ply construction with magnetic 18/0 stainless-steel exterior, pure aluminum core and 18/8 stainless-steel interior provides the heat conductivity required to cook at an even temperature. Ceramic frying pan with sloped sides and flared rim make it easy to slide food from pan to platter or plate. Ergonomic stay-cool stainless-steel handle is double riveted for strength and longevity. End hanging loop for convenient storage. Brushed satin-finish exterior. Oven-safe to 500 F. Safe for all cooktops, including induction. Dishwasher-safe.

In other words, magic.

I don’t know what I was expecting – but not this miracle.

Now I just need a better, wider spatula.

Anyway, back to the noodles.

It’s just eggs, folks. That’s it.

And one stellar pan.

Egg Noodles

1/2 cup eggs, beaten
1/8 tsp. Meyer Lemon Salt
1/8 tsp. cinnamon
1/2 1 large cucumber, thinly sliced
1 Tbs. fresh chopped basil

Whisk together eggs, salt, and cinnamon. Heat your amazing CHEFS Tri-Play Ceramic Nonstick Fry Pan over medium heat. Add eggs. Allow to “set.” Remove from heat and peel off with a wide spatula, transferring to a cutting board. (I rolled my egg pancake of sorts for easy transport). Slice into thin noodles.
Serve with sliced cucumbers, fresh basil, and a touch of extra cinnamon.
Drizzle with your favorite flavored oil and vinegar combination.

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