Well it's been a mere 5 years, two children, and a pandemic since I posted! Part of what has been stopping me (other than life itself) is that I tried to create a standalone blog at extraschmaltz.com instead of Blogger, but I haven't been able to figure out how to get the technology working like I want it to. The Blogger site lacks the features I want, but at least we know how to use it. Alas...
Anyway, here is a true family classic that we have somehow never posted: savory egg kugel. It was a staple growing up vegetarian--protein, fat, and carbs. Easy, fast, and filling.
1 bag wide egg noodles
6 eggs
1/2 stick butter, melted
salt and pepper
Boil the noodles in well salted water. Beat the eggs and melted butter together. Drain the noodles and let them cool a bit before you mix in the eggs so that they don't immediately cook. Stir the egg mixture into the noodles and season with salt and pepper to taste.
Spray a casserole dish with non-stick spray and dump the mixture into the dish. Bake uncovered for 45 minutes at 350℉ until the eggs are set and the top is crispy.
For some reason we always served this with steamed broccoli topped with soy sauce.
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