When I was growing up, egg lokshen would usually be served on Passover, when the ordinary flour-based version of the Jewish noodle was off the table. Passover or not, I like it and make it quite often during the rest of the year as something lighter than kneidlach (matzo balls) or kreplach (Jewish ravioli) to add to chicken soup. The recipe is simplicity itself, the ingredients are always to hand, and it takes only moments to make.
- 4 medium eggs
- 4 tablespoons of water
- ½ teaspoon of salt
- 4 tablespoons of parsley, very finely chopped
- Hard margarine to grease the pan
- Beat the eggs in a bowl; add the water, parsley, and salt and mix well.
- The egg mixture is cooked exactly like crêpe batter. Heat a 20cm non-stick crêpe pan, grease it with a litle margarine, and pour in a ladle of the egg mixture. Tip any excess egg back into the bowl.
- Cook the thin egg pancake until it is just set and beginning to brown around the edge. It doesn’t need to be turned over; simply remove each pancake from the pan and stack them up on a plate until you’ve used up all of the mixture.
- Take three or four pancakes, roll them up together like a cigar, and slice the roll to form ribbons about 5 – 7mm in width.
- Repeat with the other pancakes. Toss the ribbons to separate and unravel them, and refrigerate until ready to use. Egg lokshen can be made a day in advance, but don’t keep it much longer than that.
- To serve, simply put some egg lokshen in the bottom of each bowl and ladle over the hot chicken soup.
