Cereales y Granos

Egg noodles without yolk

Egg noodles without yolk
Popularity 6 recipes

Used in multiple popular recipes

Ingredient Information

Name

Egg noodles without yolk

Category

Cereales y Granos

Popularity

6 recipes

Status

Inactive

Description

Egg noodles without yolk are a type of pasta made only with flour and egg whites, without adding the yolk. They are characterized by having a paler color compared to traditional egg noodles, and a firm yet delicate texture, ideal for soups, broths, and stir-fries.

Their origin dates back to various culinary traditions where a product with lower fat content is sought, while maintaining the flavor and structure of the egg. They are especially common in Asian and European recipes that require a lighter, less yellow pasta, in addition to being a lower-cholesterol option.

Properties: These noodles are a good source of protein due to the egg white, with less fat and cholesterol than noodles made with whole eggs. They are versatile and cook quickly, absorbing the flavors of broths and sauces well.

In the context of Latin American cuisine, egg noodles without yolk may be referred to as white noodles, light noodles, or simply egg white noodles.

Nutritional Properties

2.7g
fiber
3mg
sodium
12mg
calcium
42mcg
folate
1.5mg
iron
86mg
potassium
2.1g
sugars
138
calories
5.0g
protein
1.5g
total fat
0.1mg
vitamin b1
0.1mg
vitamin b2
0.4g
saturated fat
26g
carbohydrates

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