Thursday, March 22, 2012

When This Chick's Away

...the hens still lay. and lay. and lay.

 I'm still spending  a lot of time lately visiting my MIL. She is doing better but the doctors are keeping her in critical care. But I did get a few free hours the other day. And since the eggs are still multiplying in the fridge(especially the duck eggs), I used that time to make some egg noodles. I had a relaxing time of rolling out noodles while my mind wandered all over the universe. I solved all the world's problems, made up some new verses to a couple of my favorite songs, and shooed beagles out of the kitchen-a very nice "alone and loving it" time!
 I also made a huge mess!

 But it is worth it to have those noodles in the freezer!

Egg Noodle Recipe
Ingredients for each batch:
Approx. 1 Cup flour (I use all-purpose)
1/2 teaspoon each salt and baking powder
1 duck egg or large chicken egg
water
Directions:
Combine dry inredients. Crack duck egg into flour mix. Fill up 1/2 egg shell (the bigger half-I can never crack them even!) with water and add to flour mix. Stir well and add more flour or water if needed. Roll out on floured surface. Slice into noodle shape with sharp knife or- if you want to buy a noodle cutter like your grandma had, google herb mincer as that is what they call them nowadays. Let noodles air dry a few hours. Freeze until ready to use.

4 comments:

  1. I have also been getting a lot of eggs lately. I will try the noodles, how long can you keep them in the freezer?
    Thanks Kim

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  2. Time in the kitchen is the best time to think! It has been forever since I made egg noodles. I think when we are done being sick here, I will need to make a batch!

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  3. nancypo-thanks! We are looking forward to having them with Easter dinner.

    Country Life- the longest I have ever stored them has been 3 months. I'm not sure how long they would keep after that.

    MamaTea-so glad everyone is on the mend!

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