Need help with lukshen kugel
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.