Need help with lukshen kugel
- sloyka Oct 30, 2005 03:18 PM
Does anyone know the secret to not having all the eggs sink to the bottom which results in the noodles on top not binding together? All the recipes I see have pretty much the same ingredients (not looking for fruit or dairy in here, just good old fashioned sugar/cinnamon variety). With 8 Oz of noodles, 4 eggs and the oil and spices, even an 8 x 8 inch pan doesn't help. Someone suggested using a tsp of baking powder but I haven't seen that in any recipe.
Anyone have an ideas? I saw a recipe that called for 1 cup of applesauce. Does that help hold everything together or does that just change the taste?
Maybe you're beating the eggs--don't beat the eggs before you mix them with the noodles, or they get runny and weird. Just put them in and stir.
Or maybe you're using too many eggs. I don't know. Check this thread on the kosher board from a few weeks ago.
My lukshen kugel recipe also has applesauce in it - I don't know whether it'd help you with your egg problem, but it makes the kugel much moister without making it oily.