Quick and Easy Egg Drop Pasta – Recipe
Since posting the recipe for the Polish Strawberry Soup, which was suggested to be served with pasta, I reminisced a little, and remembered my mom’s quick egg drop noodles (Lane Kluski), which she served with her homemade cherry soup, or chicken broth, or even as a breakfast meal served with fruit syrup.
If you ever had this dish before, but have not tried making it yet, here is my mom’s recipe for you to try, which yields about 1 cup of pasta.
- 1 egg
- 2 1/2 tablespoons flour
- 1/4 teaspoon salt
- Separate the egg.
- Beat the egg white until frothy.
- Add the egg yolk, and beat for a minute longer.
- Continue mixing, add salt, and slowly add the flour.
- Fill a pot with about 6 cups of water, and bring to boil.
- Pour the batter slowly, in a a steady stream, into the boiling water, while mixing the water with a wooden spoon. (I tilt my bowl of batter over the boiling pot of water, and using a teaspoon, I release down about 1/2 teaspoon drops of the batter into the water, and mix the water with a wooden spoon from time to time, until all the batter is used up).
- Boil for a minute, so all the pasta comes up to the top.
- Strain through a colander, and serve.
This quick pasta takes only a few minutes to prepare. It is very light in texture.
If you decide to try it for a breakfast meal, add 1 teaspoon of butter to the cooked pasta, garnish with fruit syrup, or mix in fruit jelly, and enjoy.
You can also cook this pasta in 2 cups of boiling milk rather than water, add 1 tablespoon of sugar or honey, and serve it as a hot cereal for breakfast, or as a light supper. This usually was our breakfast during cold winter months.