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Need help with lukshen kugel

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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?

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  1. are you getting your noodles COMPLETELY drained (dryish)?

    1. 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.

      Link: http://www.chowhound.com/topics/show/...

      1. The only thing I can think of is using more eggs, and adjusting seasonings accordingly.

        1. 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.