Egg ‘Noodles’ with Mushroom Sauce

Egg 'Noodles' with Mushroom Sauce

These egg noodles are just that: eggs. They are easy to make and work well with a variety of sauces.


  • Noodles:
  • 3 eggs,
  • 2 1/4 tsp flour
  • 4 1/2 tsp milk
  • 2 tsp oil
  • Sauce:
  • 2 shallots, chopped
  • 3oz (90gr) cremini mushrooms, chopped
  • 3oz (90gr)  bacon, chopped
  • 3 tbs white wine
  • 1 1/2 tbs Dijon-style mustard
  • 1 tbs Worcestershire sauce
  • 1 tbs olive oil


  • Sauce:
  • Heat olive oil in a medium skillet. Add bacon and fry until starting to get crisp.
  • Add shallots, mushrooms, reduce heat and sauté until nicely browned.
  • Add Worcestershire, wine, mustard and stir until well combined and thick.
  • Noodles:
  • Put eggs in medium bowl and whisk well.
  • Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition.
  • Add the milk  and whisk well.
  • Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat.
  • Add 1/3rd of the egg mixture, tilting pan to cover well.
  • Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry.
  • With a spatula, carefully turn and cook on the other side for 30 seconds.
  • Remove to a plate. Do not keep warm.
  • Repeat twice more.
  • When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/3″ (1cm) strips.
  • Divide strips in half and arrange on a plate.
  • Spoon sauce over and serve.


Even though you are not ‘keeping the noodles warm’ this dish goes together quickly enough that they will not be cold.

Keywords: eggs, egg noodles, mushroom sauce