There are some foods that have earned their place in the fridge as staple items — foods that are always there in their trusty spot at any given time, and that you find yourself using every which way in the kitchen. One of those foods is eggs. Theyre quick and easy to whip up, you can eat them for breakfast, lunch, or dinner, and theyre one of those rare items that you buy fresh, yet they have a long shelf life.
Eggs are worth all the bang for your buck because of the versatility and nutrition they provide. Think about how many ways you can make an egg; the possibilities are endless. And youre able to do so for a small price since eggs are often one of the most affordable items you can find at the grocery store. One study notes that eggs are highly nutritional, filled with “essential lipids, proteins, vitamins, minerals, and trace elements,” and asserts that most of the eggs nutrients are found in its yolk.
And while every part of the egg is useful and beneficial, the nutrient-packed egg yolk, in particular, is a sort of unsung hero of the kitchen — this tiny yellow-orange sphere of vitamins and minerals can go a very long way in dishes that you may never have thought to introduce it to.
When the flour is kneaded with moisture (from the eggs), the protein forms strands of gluten that give the pasta its structure and strength. As well as providing water for the gluten, eggs also give fat, which enriches the dough, giving it a smooth, silky finish.
How to use egg yolks to elevate your meals at home
There are two main categories we tend to put egg yolks into: breakfast and baking. But theyre not just reserved for toast-dipping or making the perfect custard. Egg yolks can do so much when added to savory dishes, sauces, soups, and more. And were not just talking about a caesar salad dressing or spaghetti carbonara; egg yolks can benefit all kinds of recipes by adding just enough richness to step them up a notch. Thats because they act as emulsifiers, bonding other ingredients together and elevating the consistency and flavor of a dish. So lets find out how we can use them from someone who knows egg yolks best: a pastry chef.
Daniel Skurnick, who was the executive pastry chef at Le Coucou and Buddakan in New York, told Food & Wine that he simply adds an egg yolk to any dish that could benefit from richness, thickness, or creaminess. It makes whatever he happens to have lying around at home that much more exciting and enjoyable. And hes full of suggestions — whether its subtly enriching the flavor of a stew, thickening a pan sauce without flour or a soup without cream, taking a pasta dish to the next level, or even adding more nutrients to a warm breakfast cereal.
According to molecular biologist turned cookbook author Nik Sharma, the most obvious way to tell if noodles contain eggs is by using your eyes. “Initially [once the eggs are incorporated], you’ll see a nice yellow tinge to the dough compared to a dough that doesn’t have any eggs.” Still, color isn’t always dependable. After all, water-based noodles can feature a similar yellow tint—like with ramen or semolina pasta. In the former’s case, the darker color is generated by an alkali liquid in the dough that reacts with the wheat and produces an egg-like shade without a single yolk. With semolina pasta, the beige color of unbleached durum wheat is enough to create a yellow-ish hue.
When I asked chef and cookbook author Sheldon Simeon why he opts for eggs in his miki noodle recipe, he gave a simple, satisfying reply: “It gives the noodles an egg flavor.” Think of the signature sauciness of omurice or the yolky richness of carbonara, and you can appreciate this is no small thing. Egg noodles are generally richer, denser, and more pliable than their water-based siblings, with a subtle but distinct savoriness that helps them stand out in heavier sauces. If you want proof, you only need two eggs to make Simeon’s recipe, which is 2,046 less than you need to film a TikTok.
There are countless varieties of egg noodles, from many Italian pastas to noodles like Turkish kesme, Filipino miki, and Chinese lo mein. Other noodle styles, like Japanese ramen and udon, often omit eggs, opting instead for a combination of a flour and/or starch and water. Italian semolina noodles, made with finely ground durum wheat, also typically skip eggs.
Store-bought noodles are nonnegotiable in our pantries, but homemade noodles? They are something else—earthy, chewy, and ridiculously fun. So grab an apron and let us show you how to Make Your Own Noodles. Weve got glorious recipes, expert tips, handy guides, and so much more.
My current TikTok obsession is a series of fresh pasta videos from user PetersPasta. Starting with a single yolk in the first post, the Pittsburgh-based chef has doubled the number of egg yolks and amount of flour in each subsequent installment. As I’m writing this, he’s up to a staggering 2,048 yolks. Watching the massive quantities of dough come together is incredible, but it does beg the question—why? Not just why is he doing this (most of the pasta is being donated to local food pantries), but why use eggs to make pasta at all? And why do you add eggs to some noodles and not others? Luckily, you don’t need a thousand yolks to answer that question. You just need a bit of chemistry.
Cook the Spaghetti and Eggs this way the result is amazing and delicious! Toasted
FAQ
What does egg do to pasta?
What does adding egg to cooked pasta do?
Is pasta better with or without eggs?
Do Italians use egg in pasta?
Why is egg used in pasta?
1. The egg acts as a binding agent, which helps to hold the pasta together during cooking. 2. The egg also adds flavor and richness to the pasta. 3. The egg can also affect the color of the pasta, depending on the type of egg used. 4. The egg can also be used to create a variety of different pasta shapes. 5.
What is the best way to cook eggs?
The best way to prepare eggs are shorter and lower-heat cooking methods, as they cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. Also, these cooking methods, don’t add any unnecessary calories, like oil.
Can you add eggs to pasta dough?
Eggs: Adding eggs to pasta dough can help to create a richer flavor and a more tender texture. The eggs can also help to bind the dough together. – Oil: Adding a small amount of oil to pasta dough can help to create a more tender texture.
Is pasta made with egg?
Today, filled pastas such as tortellini and ravioli are made with egg pasta, and then served simply with sage butter and Parmesan cheese. In other parts of Italy, such as Rome, egg pasta is also used for dishes like spaghetti alla carbonara, where the egg yolks are mixed with the sauce to create a creamy texture. Why