Is it safe to keep dried out egg noodles?

Crazy Eddie
  • Is it safe to keep dried out egg noodles? Crazy Eddie

    I've read a few sites explaining how to dry your noodles, and I know the store bought ones are not made with eggs. I tried experimenting with no-egg noodles though and they just came out too gummy. I've not seen any site explicitly saying it's ok to dry egg noodles. Raw egg is kind of a scary thing; I know they do end up cooked eventually, but in the meantime can they get all nasty so they make you sick and/or taste like ash?

  • My italian grandma does it, but says to really make sure they dry out.

    You can dry them out and then freeze them, if it makes you feel any less hesitant.

  • I have to say. Yes, it's safe as both Chinese and Italian have been doing that for many years.

    The only thing I would say is How are you going to dry your noodles? Usually drying noodles require some device(s) or natural sunlight.

    In my opinion, I will make sure the noodles are still fresh and I will dry noodles under the sun. I may leave it under the sun for a longer time which I will make sure all of the moisture in the noodles go away, otherwise, it can go off easily.

    GOOD LUCK

Tags
pasta drying
Related questions and answers
  • suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe. The only thing I can point out is that these are thin noodles, and are not like soba. ...In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have the same flavour or texture, the fresh

  • ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know when I'm done? I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get... really had no idea what I was trying to accomplish. I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though.

  • Really, that's all I want to know. Whenever I try to make it with the store bought "dry" noodles and soak my dish comes out terribly. What are the best sauces to use? Best way to keep the egg from clumping? etc? Thanks!

  • Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?

  • I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour I blanch them for about 7 minutes and roll it until 1/16 of a inch thick. When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break. How can I improve my udon noodles so that they don't break?

  • Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher. I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out. How can I tell that the quiche is done?

  • I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? How can I make it sweeter? Would I just add sugar or is there a better ingredient to add that will not change the texture of the noodles? Will adding butter and milk change the texture of the noodle?

  • before, and they were labeled "organic". We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out. Last night, I was trying to make udon once again, from...A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After... "organic", and they were both in a cabinet for several months. One brand was American, but the other label was mostly in Korean. Also, I think my wife bought both of these packages, whereas I've always

  • A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a creamy popsicle. The first recipes uses: sugar, egg yolks, milk, heavy cream 1) Beat egg yolks and sugar until thicked and paled. Then put the milk and heavy cream on medium heat (not to boil). Then add 1 cup of the milky mixture... with sugar and at the second recipe type we just whisk them in? I would like to know the logic behind this and which recipe is better for the final result.

Data information