The most popular egg noodles, calorie content and composition. Positive effect on the body and restrictions on use. Recipes for delicious dishes and interesting things about the product.
Egg noodles are a type of pasta made with wheat flour and eggs. The color can be rich yellow if the dough is kneaded on yolks or egg powder; light, white - when using proteins; light yellow if whole eggs are included. The shape of the products can be round, the noodles are also made in strips, the diameter or width of individual noodle sticks is up to 10 mm, the length is up to one and a half meters. Interestingly, the taste is described as bready and even rich, although yeast is not introduced into the dough.
Features of making egg noodles
The product, which is produced in a pasta factory, has a rounded shape. When preparing egg noodles, the dough is kneaded in a mixer, where flour, egg powder and a liquid component - water or starch mixture are served. Food dyes can be added to enhance the color or get multi-colored products - red, black, green.
The dough is fed along the conveyor to the distributor, where it is directed to step rolling. This process takes place in 8 stages. First, the mass is pushed through, creating dense layers, then they are connected into an accordion of 3-5 layers, again combined, pushed and leveled on dough sheeters, achieving dense thin layers with a thickness of 0.8-12 mm.
Steam treatment is carried out, directing hot streams from above and below, cooling and cutting. The conveyor is used for packaging, where noodle briquettes are formed, at the same time drying them out.
The production of classic egg noodles is fully automated. Often, instead of a conveyor with knives for cutting, automatic machines resembling a meat grinder are used. In this case, the noodles are round.
Cooking a quick cook product is not much different. The wavy shape of the noodle strings is provided by 2 conveyors located to the right and left of the knife. They cause the conveyor belt to vibrate, giving the product the desired shape. Then the noodles are boiled in a double boiler, deep-fried in palm oil, cooled to 28 ° C. Then briquettes are formed, to which various food additives are added. Palm oil gives the instant food a beautiful golden color.
How to make your own egg noodles:
- With added water … Approximate proportions - 150 g flour, 1 egg, 2 tbsp. l. cold water, a little salt. First, mix the flour with the egg, then add water to get a smooth, dense elastic dough. Some housewives use only whites or only yolks. In this case, it is recommended to first beat the parts of the egg with salt, then add water, stir well. A slide is formed from the flour poured onto a cutting board, into which the egg mixture is poured. The sheet is rolled out as thin as possible - ideally up to 0.5 mm, let it dry a little. To do this, you can hang it on the back of a chair or leave it on the table. Then the layer is sprinkled with flour and folded several times. Cut the dough into thin strips and dry, spreading it in one layer on a cutting board.
- With vegetable oil … All processes are the same as in the already described version, only oil is added instead of water. It should be borne in mind that the dough will turn out to be more elastic, and it will take more time to cook. In addition, the noodles will be shorter, since the batch with butter crumbles.
You can make the egg noodles, like a store, round. In this case, the dough is passed through a meat grinder. Experiment only with mixing on water.
Note! When using the noodle cutter, salt is not added to the dough so as not to spoil the shafts of the machine.
You can change the color of the final product using natural dyes. If you use spinach juice instead of water, the noodles will be greenish, the beets will be pink, and adding turmeric along with the flour, you will get a rich yellow-orange hue.
Composition and calorie content of egg noodles
The nutritional value of the product depends on the feedstock.
When using yolks or egg powder, the calorie content of egg noodles is 384 kcal per 100 g, of which:
- Proteins - 14.16 g;
- Fat - 4.44 g;
- Carbohydrates - 71.27 g;
- Dietary fiber - 3.3 g;
- Water - 9.01 g;
- Ash - 1.12 g.
Vitamins per 100 g:
- Vitamin A - 17 mcg;
- Retinol - 0.017 mg;
- Beta Carotene - 0.002 mg;
- Lutein + Zeaxanthin - 110 mcg;
- Vitamin B1, thiamine - 0.17 mg;
- Vitamin B2, riboflavin - 0.09 mg;
- Vitamin B4, choline - 78.7 mg;
- Vitamin B5, pantothenic acid - 0.912 mg;
- Vitamin B6, pyridoxine - 0.216 mg;
- Vitamin B9, folate - 29 mcg;
- Vitamin B12, cobalamin - 0.29 mcg;
- Vitamin D, calciferol - 0.3 mcg;
- Vitamin E, alpha tocopherol - 0.37 mg;
- Beta Tocopherol - 0.06 mg;
- Gamma Tocopherol - 1.36 mg;
- Delta Tocopherol - 0.01 mg;
- Vitamin K, phylloquinone - 0.5 μg;
- Vitamin PP - 2.1 mg;
- Betaine - 131.7 mg
Macronutrients per 100 g:
- Potassium, K - 244 mg;
- Calcium, Ca - 35 mg;
- Magnesium, Mg - 58 mg;
- Sodium, Na - 21 mg;
- Phosphorus, P - 241 mg.
Microelements per 100 g:
- Iron, Fe - 1.9 mg;
- Manganese, Mn - 0.855 mg;
- Copper, Cu - 297 μg;
- Selenium, Se - 78.8 μg;
- Zinc, Zn - 1.92 mcg.
Digestible carbohydrates per 100 g:
- Mono- and disaccharides (sugars) - 1.88 g;
- Glucose (dextrose) - 0.1 g;
- Maltose - 1.51 g;
- Sucrose - 0.26 g.
Egg noodles contain cholesterol - 84 mg per 100 g.
Fatty acids per 100 g:
- Trans fats - 0.061 g;
- Omega-3 - 0.058 g;
- Omega-6 - 1.272 g.
Other Nutrients in Egg Noodles:
- Essential amino acids, 10 names, most of all valine, phenylalanine and leucine - stimulate the formation of protein structures in organic tissues, maintain serotonin levels, and improve calcium absorption.
- Nonessential amino acids, 8 types, dominated by proline and serine - regulate hormonal levels and maintain muscle performance.
- Saturated fatty acids, 4 types, palmitic prevails - they form cell membranes and are involved in the synthesis of testosterone.
- Monounsaturated Fatty Acids - Prevents the formation of cholesterol plaques and accelerates the burning of body fat.
- Polyunsaturated fatty acids, 5 types - regulate the functions of the nervous and cardiovascular systems.
Despite the relatively high nutritional value of the product, it can be included in the diet. When boiling, the noodles swell, the volume increases. A 200 g serving contains only 244 kcal.
Benefits of egg noodles
The product, prepared according to the classic recipe, without the addition of preservatives and palm oil is easily digestible, promotes quick saturation, replenishes the organic reserve with nutrients and various acids.
Benefits of egg noodles:
- It normalizes the work of the digestive organs, creates favorable conditions for increasing the vital activity of the beneficial flora of the small intestine.
- Accelerates the elimination of toxins and toxins from the body, has an antioxidant effect.
- Reduces the level of cholesterol in the blood, prevents the malignancy of the stomach and rectum.
- Improves mood, helps to recover from exhausting physical and emotional stress and serious illness.
- Reduces the frequency of migraine attacks and relieves symptoms.
- Stabilizes the thyroid gland.
- Strengthens the heart and blood vessels, increases blood clotting.
- Accelerates reactions, stabilizes the immune status.
Homemade egg noodles can be introduced into the diet of babies from 8 months. Only beforehand it must be crushed so that the child does not choke. After consumption, there is no heaviness in the stomach, even with a slight overeating. Long-term cooking product is more useful.
Contraindications and harm of egg noodles
Instant pasta should not be added to the diet. Nutrients and acids are destroyed first by frying, and then by subsequent heat treatment. In addition, it should be borne in mind: palm oil, with regular use, can provoke diseases of the gastrointestinal tract.
The harm from egg noodles can occur if you are allergic to any of the components or if you are gluten intolerant.
You should not abuse pasta for obesity. No other contraindications have been identified.
Egg Noodle Recipes
Vermicelli made from wheat dough with eggs goes well with all types of food and seasonings. Knowing how to cook egg noodles correctly will never leave you hungry. It is poured into boiling salted water, allowed to cook for 5-12 minutes (the time depends on the thickness of the product and the taste preference of the eater), thrown into a colander. If you plan to eat it right away, you don't need to rinse it. When cooked for future use, it is imperative to hold it under cool water so that the individual noodles do not stick together.
Egg Noodle Recipes:
- Sausage casserole … Eggs, 5 pieces, beat with 5 tbsp. l. fat sour cream, salt, black and red pepper, Provencal herbs. Preheat the oven to 180 ° C, pour the egg mixture onto a baking sheet, which is covered with foil and greased with butter, and bake until golden brown. Boil the noodles in salted water, put them in a colander. Tomatoes, carrots, and several types of sausage are fried in butter - soft and smoked. Raise the omelet from the baking sheet, grease it again with butter, lay out a layer of noodles, a layer of omelet (you can cut into pieces), vegetables, sprinkle everything with grated cheese. Spices to taste. Put in the oven again. As soon as the cheese has set on a crust, you can take it out.
- Noodle salad … Wide pasta is boiled, washed with cold water, allowed to drain off excess liquid and fried in a pan until slightly golden brown, so that it crunches. Poured into a salad bowl, mixed with sliced pickled cucumbers and smoked sausage, canned green peas. Season with mayonnaise.
- Bashkir soup with egg noodles … The noodles are made according to the usual recipe, combining flour with eggs, with a minimum amount of water if needed. Sliced noodles are removed in a cold place - on the refrigerator shelf. Boil the broth from a quarter of a duck or goose, take out the meat, cut it into small pieces, remove the bones and put it back into the pan. Add cubes of onions and carrots to the pan, pepper, salt, cook until almost cooked, add noodles and boil for 5-6 minutes. It is not necessary to bring it to the final readiness. While the soup is infused, it will completely swell. You can add mashed tomatoes in the last minutes, bring the container to a boil and only then remove from heat. The soup is poured into bowls, a piece of butter is dipped into each and sprinkled with herbs. You should eat very carefully - the fatty soup cools for a long time.
- Egg noodles with chicken … Vermicelli, 400 g, boiled until half cooked and washed with cold water. Fillet, 300 g, cut into portions and fried in butter. When the meat is almost ready, pour mushrooms to it, 200 g (each mushroom is divided in half), and shredded cabbage, 300 g. After 3-4 minutes, put the noodles in the pan, pour in soy sauce, pepper, add if necessary, leave for 5 minutes under the lid. Sprinkle with herbs before serving.
- Charlotte noodle … Boil 400-500 g of the highest quality egg noodles - you don't need to rinse. Beat 2 eggs with 150 ml of cream and 150 g of sugar. You can add cinnamon and vanilla sugar to the mixture. The oven is heated to 180 ° C. The form is greased with butter, apples, cut into large pieces are laid out, a layer of pasta on top, poured with a sweet egg-milk mixture. They bake, constantly checking that the sugar does not burn, for 15-25 minutes. Take it out of the oven, allow it to cool. The pie is not removed, but the baking sheet is turned over so that the apples are on top. Sprinkle with icing sugar.
- Egg noodle salad with vegetables … Thinly chopped peppers and grated carrots, dense cubed tomato are fried in peanut butter. Beans are laid out in already steamed vegetables - in pods. Can be substituted with boiled beans or beans. Close with a lid and prepare a dressing by combining the juice of half a lime, 2 tbsp. l. soy sauce, grated half of a fresh chili without seeds, 1 tsp. powdered sugar, chopped cilantro and parsley. Rub everything well with a spoon. The salad is seasoned with a sweetish spicy sauce, sprinkled with roasted peanuts. You can eat both warm and cold.
A sweet casserole can be made with cottage cheese and raisins. In this case, it is best to stir the ingredients before placing them in the oven. The casserole will taste better if you use a slow cooker for cooking.
Interesting facts about egg noodles
Until now, historians argue who was the first to invent this type of pasta - the Italians or the Chinese. However, the recipe for egg noodles was invented by the Ancient Chinese, and was brought to Europe only in the 13th century.
The popularity of this variety of vermicelli began to be used only with the invention of an instant product, since its taste differed little from the usual spaghetti.
In Russia, noodles were treated with suspicion for a long time, but the Turkic peoples living in Siberia or the Urals gladly introduced the dish into the national cuisine. Tatar Tokmach and Bashkir Tukmas are made in the same way as Chinese egg noodles.
The most expensive and high-calorie noodles are produced in France. The proportions of such a product are 7 eggs per 1 kg of flour. And the most beautiful ones are made by Italians, painting with saffron, cuttlefish ink, tomato paste, juice of blueberries, blackberries or eggplant peels.
Good quality egg noodles may contain: durum or wholemeal flour, eggs or egg powder, salt. Such a product holds its shape well and, even if it is digested for 3-5 minutes, it does not boil.
How to cook egg noodles - watch the video:
The expiration date of purchased egg noodles is indicated on the packaging. Homemade is stored in a dry place in an airtight container. You need to eat within 30-45 days.
