Egg noodles
One of the automatic search suggestions for a query “Do noodles have...” is “Eggs” – a proof that it is one of the concerns for many people that for one reason or another are interested in the topic of noodles.
Of course, in their basic generic form noodles do not contain eggs, which, on the other hand, can indeed be added into the noodle dough for many reasons and considerations such as supplementing otherwise carbohydrate only-based food item with a valuable source of protein (and thus turning noodles into a “complete-dish”), or giving noodles more mellow and savory taste and flavor, or simply making them more bright in color.
Whichever is the particular explanation and justification, eggs constitute an integral part in a great variety of noodle recipes throughout the world from Hong Kong egg noodles to dough pieces in Beshbarmak, a dish popular in Central Asia.
That said, in practical terms, there are many factors related to ingredients and production process that ultimately determine the resultant product and its eating experience:
- using egg only or a mixture of eggs and water for dough hydration
- presence and proportion of other ingredients
- overall hydration level of dough
- flour type
- dough mixing method
- dough resting / aging
- noodle making process (thinning / cutting)
- noodle aging / storage
- noodle cooking method and time
- use of noodles in a dish (sauces, soups, seasonings, garnishes, plating, dish temperature, consumption style, etc.)
The issues listed above and much more will be discussed in detail during a free online class scheduled for May 20, 2022.
In particular we will address the topic of egg noodles in terms of their production and commercial application in food service business.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT:
a link to the class’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | A lecture on egg noodles: history, types, varieties, ingredients, recipes, culinary and business application |
| 4:50 ~ 5:20 | Practical demonstration of production techniques to make egg noodles on a commercial-grade noodle machine |
| 5:20 ~ 5:30 | Cooking and plating session with examples on how to cook and serve egg noodles |
| 5:30 ~ 5:35 | Q&A |
*May 20, 4:30 P.M. Japanese time will be:
May 20, 00:30 A.M. in Los Angeles;
May 20, 2:30 A.M. in Dallas;
May 20, 3:30 A.M. in New York;
May 20, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the class’s livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the class.
Featured in the class
