Buttered Noodles With Jammy Eggs
Updated May 14, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ½teaspoon fine sea or table salt, more for pasta water and to taste
- 1(16-ounce) package wide or extra-wide egg noodles
- 3tablespoons unsalted butter, melted
- Ice
- 6large eggs
- ⅔cup sour cream or crème fraîche, more as needed
- 1bunch scallions, thinly sliced
- Juice of 1 lemon, more to taste
- 2teaspoons poppy seeds (or sesame seeds)
- Chopped dill, mint, celery leaves or parsley and sweet paprika, for garnish
Preparation
- Step 1
In a large pot of salted boiling water, boil egg noodles according to package directions. Drain and add to a large bowl. Toss hot noodles with melted butter.
- Step 2
While the noodles are boiling, bring a medium pot of water to boil. Fill a large bowl with water and ice. Carefully add eggs to the pot and boil for 6 to 6½ minutes (you want the yolks to be jammy). Use a slotted spoon to transfer eggs to the ice bath. Once cool, peel the eggs, then, working over the bowl of noodles to catch any runny yolk, break eggs into pieces with your hands, letting the pieces fall into the bowl.
- Step 3
Add sour cream, scallions, lemon juice, poppy seeds and ½ teaspoon salt to the bowl of noodles, and stir to combine. Taste and add more salt, lemon juice and sour cream, as needed.
- Step 4
Serve warm, garnished with chopped herbs and sweet paprika.
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Cooking Notes
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jammygal
Very tasty! Like a pasta version of deviled eggs. Or perhaps just a grown up version of buttered noodles.
Castor
loved this as a quick summer dinner! i added some sugar snap peas for a bit of veg. id definitely throw in any bright greens i had i in the fridge for this one to balance out the richness of the eggs and butter. i found myself slowly adding more and more to it as i ate; everything but the bagel seasoning, some chili crisp, a bit of dijon mustard. since most of the flavor is just mixed in at the end it takes to late additions like this very well.
SK in GA
I went ahead and thinly sliced the rest of a few celery stalks after adding the leaves and the crunch was really nice. Chili crisps are a must!
Randall
Made this tonight and have to say. Outstanding. I used a dairy free dill and lemon labneh but followed everything else exactly. Eggs were perfect. Celery leaves mint and basil for herbs. This recipe is a 10/10
CAK
10 out of 10, no notes. SO GOOD.
Robyn
I’m confused. Does the yolk go into the pasta or only the whites. I think what confused me was keeping the hammy yolks in your hands.
arglebarglor
YUUUMMM! I of course did not make it perfectly following the recipe because I didn’t have all of the ingredients. Used Barilla protein penne, only had 7 oz so added 2 cans of drained olive oil packed tuna, only had 4 eggs so just used those. Otherwise followed the recipe. This was so good and exactly what I was craving. Can’t wait to try it with egg noodles, I’m sure it will be even better. This goes into the summer dinner rotation for sure.
kc
Add Momofuku’s chili crunch for some heat. Or, instead of just the seeds, an “Everything But the Bagel” blend works really, really well!
Leslie Brothers
If you don’t want the egg whites to be a little gelatinous, boil them for 7 or even 7 mins. 15 seconds. Perfectly jammy!
Long Time Ny Times SUBSCRIBER
Go to Asian market and get jar/package of fried onions/shallots and/or fried garlic instead of using sesame seeds. Yum!
Trisha
You could use cashew cream- or just make it without the sour cream. I’m sure it will be delicious
anam3_nyc
Instead of peeling the jammy eggs, I cut the egg in half through the shell with a serrated knife. I then use a spoon to scoop out each half egg, intact.
E. Parker
Does anyone have a suggestion for a non-dairy substitute for the sour cream? Lactose is not my digestive system's friend.
Katryn
Oatly makes a good creme fraiche substitute, though I'm not sure if it's available in the US. I've also successfully used unsweetened vegan cream in these kinds of recipes -- just add a little extra lemon to make it more sour. Faux yogurt might work as well, but I haven't found a non-dairy plain yogurt I like, so I tend to use the creme fraiche as a yogurt substitute too.
Paula
Lactose free sour cream exists! Trader Joe’s in California has it. Also Whole Foods has a brand of LF sour cream that is very good.
Jon
Really good recipe and so easy to make!
Audrey
It’s giving deviled eggs in a pasta - might add a teeny bit of Dijon to the dressing next time
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