Eggs are a versatile protein source that may be used in a wide variety of dishes. Here, they’re paired with noodles and cream cheese to round off a tasty dish that’s perfect for a quick weekday lunch.
The best method for making egg noodles.
To make this dish, all you have to do is combine scrambled eggs with a cream made from milk, and then sprinkle in some bacon bits or diced ham for a salty, savory contrast to the mild, creamy Parmesan cheese.
Ingredients :
Two hundred grams of ramen
3 eggs
1 tbsp. of cream milk
1/4 cup bacon, cooked and browned
grated Parmesan cheese 14 cup olive oil salt and pepper
Instructions:
Put the water in the big saucepan and heat it up to a rolling boil. One tablespoon of salt and one tablespoon of vegetable oil should be added when the water is boiling. Cook the noodles in water that has been brought to a boil for 7 to 8 minutes, or until they reach a “al dente” state. Take the noodles off the fire and filter them. While they’re still in the strainer, add a splash of cold water from the tap to halt the cooking process. Put aside. (Insekohl.info was the source)
Put the eggs in a bowl with the bacon and cheese. Just a little of salt and pepper will do. Use a fork to stir it until it’s completely combined. When the oil in a frying pan has heated up, about a teaspoon’s worth, you can add the egg mixture and cook it over medium heat. We heat the mixture by stirring it with a spatula until it resembles scrambled eggs. Then, pour the milk cream in and mix it in thoroughly. Please adjust the salt.
Serve the noodles topped with the egg sauce and the Parmesan.
The following recipe for egg noodles is fantastic and should be enjoyed by all.
