How to make egg noodle dumplings for soup

It's easy to make light, fluffy egg noodle dumplings, and they taste goooooood in chicken noodle soup.

Difficulty: Easy

Instructions

Things You'll Need:

• eggs
• flour, any type
• small bowl
• spoon
• fork or wire whisk

1. Crack 1-2 eggs (depending on how much soup you're making) into a small bowl. Beat them with a fork or wire whisk until blended.

2. Spoonful by spoonful, add flour to the eggs and beat until smooth. Continue adding flour until the mixture drips off of the spoon when it is lifted out of the mixture.

3. On the stove, heat your soup to the point where it is just about to boil. Drop a small spoonful of the mixture into the soup and repeat until all of the mixture is used up.

4. Partially cover the pot with its lid, leaving enough room for the steam to escape from the pot. Cook noodles for 5-7 minutes or until they float and appear light and fluffy.

Tips & Warnings

• The firmer you make your egg/flour mixture, the more dense the noodles will be.
• It is very important that the soup is near boiling; otherwise the noodles will not hold their shape, will stick to the spoon, and will take longer to cook.
• Be careful not to let your soup boil over the edge of the pot! This can happen with the increased steam created by keeping the pot covered, even if only partially covered. If it looks like it is about to overboil, remove from heat for 30 seconds or so and reduce the heat of the burner it was on.