Noodles with egg

Ingredients

• 2 portions cooked (about 300 g; 2 cups)noodles
• 3eggs
• 1 tablespoon (15 ml) or a splashmilk, cream or water
• ¼ cup (about 35 g)browned bacon or chopped ham
• ¼ cup (about 25 g), optionalgrated Parmesan
• to tastesalt
• to tasteblack pepper
• 1 tablespoon (15 ml)vegetable oil

Instructions

1. 1

   Warm the noodles

   Heat the vegetable oil in a non-stick frying pan over a medium heat. Add the cooked noodles and stir from time to time until they are heated through.

2. 2

   Beat the eggs

   Meanwhile, put the eggs and whichever of the other ingredients you are using in a small bowl, including salt and pepper. Bear in mind that bacon and Parmesan are already salty. Beat with a fork to combine.

3. 3

   Scramble gently

   Turn the heat down to medium-low and pour in the egg mixture. Use a spatula to scrape the pan and stir slowly until the eggs are cooked and look like scrambled eggs. Serve promptly so they do not keep cooking and become dry.

4. 4

   Serve straight away

   Serve immediately.

What are noodles with egg?

This is a straightforward dish of cooked noodles finished in a pan with beaten egg, rather than a baked pasta or a sauced noodle dish. The recipe is described as Chilean, though it gives no more specific regional or historical background.

The method works because the hot noodles warm first, then the egg cooks gently around them. Bacon or ham and Parmesan can add savoury flavour, but the dish can also be made without them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 30g protein, 45g carbs, 14g fat.

The noodles provide most of the carbohydrates, while the eggs contribute protein and some fat. Bacon or ham and Parmesan add further protein and fat, with their amounts depending on which optional ingredients you use. Pair a portion with vegetables or salad for a more balanced plate.

Choosing the additions

Optional extras: Use browned bacon or chopped ham, Parmesan, or both, according to preference. Since the recipe allows several combinations, add only what you intend to use to the egg mixture.

Seasoning: Bacon and Parmesan both bring saltiness, so taste and season carefully. Black pepper adds a simple counterpoint.

Keep the eggs tender

Gentle heat: Once the egg goes in, lower the pan to medium-low. Stir slowly and scrape the base with a spatula so the egg cooks evenly without catching.

Doneness cue: Take the pan off the heat when the egg is cooked and has the appearance of scrambled eggs. Serve promptly, as the residual heat can carry on cooking it.

Start with cooked noodles

The noodles are already cooked before this recipe begins, so the pan stage is for warming them rather than boiling them. Stir occasionally over medium heat to heat them through before adding the egg.

A non-stick pan helps the noodles and egg move around the pan with less sticking while you stir.

A quick one-pan finish

The recipe does not specify an overall cooking time, so use the cues in the method: warm the noodles, then cook the egg just until set. Prepare the egg mixture while the noodles heat to keep the process moving.

Have bowls ready before the egg is done. The recipe specifically calls for immediate serving to avoid dry, overcooked eggs.

What to serve alongside

Serve the noodles as soon as they are cooked. A simple green salad or cooked vegetables can make the meal feel more complete without changing the pan method.

For a heartier plate, use the optional bacon or ham and Parmesan. If you prefer the noodles to remain the focus, leave those additions out.

Recipe notes & tips

• Use a non-stick frying pan to make stirring and scraping easier.
• Beat the eggs with a fork until the whites and yolks are combined.
• Keep the heat at medium-low after adding the egg mixture.
• Season cautiously if you are using bacon and Parmesan.
• Serve as soon as the eggs look like scrambled eggs.

Variations

• Use ham: Stir chopped ham into the egg mixture for a milder savoury addition.
• Add bacon: Use browned bacon for a smoky, salty version.
• Include Parmesan: Add grated Parmesan to the eggs for a cheesy finish.
• Keep it simple: Leave out the optional meat and cheese and season with salt and pepper.
• Choose the liquid: Use milk, cream or water in the egg mixture, as suggested in the recipe.

Common mistakes to avoid

• Overcooking the egg: Stop when it looks like scrambled eggs and serve immediately.
• Using too much salt: Bacon and Parmesan are salty, so season cautiously.
• Adding egg over high heat: Lower the pan to medium-low before pouring in the mixture.
• Leaving noodles cold: Stir them over medium heat until warmed through before adding the egg.
• Walking away from the pan: Stir and scrape slowly as the egg cooks so it does not catch.

How to store

This dish is best eaten immediately, while the eggs are tender. If you have leftovers, refrigerate them promptly in a covered container and use within 2 days; reheat gently in a pan until hot, taking care not to overcook the egg.

Frequently asked questions