How Long To Cook No Yolk Egg Noodles?

For some SERIOUS pantry comfort 101, make this savory kugel with brown butter, caraway seed, honey, sour cream, and “no yolk” egg noodles.

The majority of the ingredients in egg noodles that are advertised as having “no yolks” are wheat flour, corn flour, and egg whites. Even though they still contain egg—through the egg whites—they are a healthier alternative to egg noodles made from the yolks. When used in dishes like beef stroganoff, parmesan cheese noodles, or even chicken noodle soup, noodles without yolks stand up as well as any hearty noodle. The texture of the noodles is the same as when made with whole egg yolks, and what makes them appealing is the exact rich golden color they cook up with.

No Yolk Savory Noodle Kugel

I am a lover AND a seeker of easy recipes. Why?.

I am a food blogger. I simply DO NOT WANT TO COOK ANOTHER RECIPE by the end of most of my days, and especially not after spending the entire day cooking and photographing recipe campaigns.

Don’t bother reading this post if, like me, your job or your long and busy days generally leave you feeling exhausted. Instead, simply click “print” on the recipe card below. ’.

Enter your kitchen right away, grab a sizable bowl, and a sharp knife, and begin chopping a large onion. You’re about to fall in love with this recipe and one of your favorite noodle dishes.

Do You Have What You Need to Bake This No Yolk Savory Noodle Kugel? Check the List!

a garlic bulb

olive oil

a single large onion

unsalted butter

Kosher salt

black pepper

fresh nutmeg

whole caraway seed

cooked no yolks noodles

honey, raw if you are able to source it

Dijon mustard

full fat sour cream

apple cider vinegar

paprika, Hungarian sweet or hot or a combination of both

How This Recipe Came About…

This is the best recipe for egg noodles without yolks. Pinky swear.

On this website, I’ve discussed my Ukrainian grandmother a lot. Despite the fact that I didn’t know her, Rozalia had a significant impact on my life.

Her daughter, my mother’s mom, cooked like Rozalia; cooked like she had been born in Galacia as Rozalia had. As a result, my knowledge and affinity for traditional Eastern European foods is very, very strong, having been passed down to me and learned through preparation, through stories, and through eating.

On Shabbat and Jewish holidays, the traditional Ashkenazi Jewish dish kugel is frequently served. The original kugels were made with lokshen noodles, or Jewish egg noodles, which are frequently used in a wide range of Jewish dishes like chicken soup, kugel, kasha varnishkes, and lokshen mit kaese as well as a side dish to Jewish brisket, sweet-and-sour meatballs, apricot chicken, and many other dishes.

Today’s dessert kugels have a custard-like consistency thanks to the addition of cottage cheese and milk. Yes, there are even dessert kugels and they’re drool-worthy!.

Even though my family is not Ashkenazi and is not even Jewish, I grew up cooking most of the dishes I’ve mentioned above and am capable of doing so without the aid of a recipe. They were prevelent and widely cooked through Galacia.

And I was recently reminded of this fact when I saw a sweet kugel dessert option on a local Charleston, South Carolina, menu. The world today may seem big, but it’s actually quite small.

Where Do I Find Egg Noodles Without Egg Yolks?

Consequently, I would never assume that you have a pasta maker at home. I, however, do not.

Instead, head over to the foreign foods aisle of your regular grocery store and focus on the selection of German and Amish egg noodles. Egg noodles without yolks (just the whites) and in pencil-thin flat noodles, broad noodles, or extra broad noodles are probably available there.

How to Brown Butter?

Begin by cutting unsalted butter into small pieces and place it in a light-colored pot or pan. Light-colored cookware ensures you can see how dark the butter gets as it cooks, while small pieces enable it to melt and cook evenly.

Turn on the heat to medium and let the butter melt. This step requires constant monitoring as the butter will go from liquid to brown in mere minutes. High heat will brown the butter very quickly, but if you don’t keep a close eye on it, the milk solids could sink to the bottom of the pan and burn. So, no stepping away, and maintain medium heat versus high heat.

Stir you can take the pan off the burner because the butter will continue cooking even after you off the heat. The butter should be an acorn brown color and smell slightly nutty. Pour the brown butter into a bowl to end the cooking process. Now it is ready to use atop vegetables, stirred into dishes, or combined with some Bourbon and marshmallows for a colossal homemade Rice Crispy treat!

What Special Ingredients Will I Need for A No Yolk Kugel?

I think it will be simpler if I tell you what this recipe DOES NOT contain. No cream of chicken soup, no mozzarella cheese, not even chicken broth unless you want to boil your noodles in it to make them more flavorful

Caraway seed is the pantry item that I can think of that is most distinctive and might be unusual. And before you ask, yes you need it.

To this dish, caraway seed can be added whole or ground. Put the seeds in a plastic bag and gently smash with the flat side of a meat mallet if you don’t have an herb grinder.

What Special Equipment Will I Need for A No Yolk Kugel?

None. Have a round or other attractive casserole dish, a small saucepan, a medium sauté pan, a large mixing bowl, and other items ready.

I do butter my casserole dish with a pastry brush, but that’s about as exotic as my list of tools gets. I’ll say it again: This recipe for no-yolk noodles kugel is the easiest there is for making family favorites as sides.

How to Make a No Yolk Noodle Kugel?

Get a head start and roast some garlic about an hour before you intend to start the kugel. You will require the equivalent of one large head of garlic in 3/4 cups of well-roasted garlic.

Preheat your oven to 375°F. Cut the head of garlic in half using a sharp kitchen knife.

The bottom of the head should be exactly in the center of a doubled sheet of aluminum foil. Replace the top, drizzle with 2 tablespoons of olive oil, and tightly wrap the garlic in foil.

Place on a baking sheet suitable for the oven, and roast for 35 minutes. Turn off the heat but leave the food in the oven for another 15 minutes.

After removing, carefully unwrap the garlic and divide it into two halves so they can cool. Up until the point in the recipe card where it says to incorporate them, squeeze the bulbs into a small bowl and set aside.

This recipe calls for measuring COOKED egg noodles, but it is virtually impossible to weigh or measure cooked noodles. Because they have absorbed the water, broth, or other cooking liquid, noodles, rice, lentils, and dry beans weigh more after they have been cooked.

Depending on how you prefer to measure, 2 ounces of dry egg noodles (or 1/2 cup of US-measured noodles) is equivalent to 8 ounces of cooked egg noodles (or 1 cup of US-measured cooked egg noodles). Use a kitchen scale to weigh out 8 ounces or a US dry measuring cup to equal 2 cups of uncooked noodles to yield 6 servings of the side dish.

ProTip: You can easily double this recipe, which is what I’ve done in this instance. Use your mouse to hover over the serving size in the recipe card if you are new to Not Entirely Average. To adjust for the desired number of servings, use the scale.

In a small saucepan, brown 6 tablespoons of the butter. This step can take a while, but it MAKES OR BREAKS the recipe, so take your time as usual.

Refer to my detailed instructions just above if you’ve never browned butter before. Even the most straightforward dishes are improved by brown butter, which also adds a touch of sophistication to nearly all vegetables and shellfish.

Remove the butter from the heat when it is perfectly golden and fragrant of nuts. Reserve 3 tablespoons of the brown butter right away in a small bowl, 2 tablespoons in a different small bowl with the paprika(s), and 1 tablespoon to brush on the bottom and sides of a small round casserole dish.

Pro Tip: I don’t waste anything, and brown butter is no exception. Scrape any remaining butter from the saucepan into the tiny bowl containing the 3 tablespoons using a rubber spatula. The flavor is so potent that discarding any would mean missing out on the final product.

Cook the Egg Noodles

In a large pot, combine a teaspoon or so of salt and olive oil in an equal ratio to cook the pasta submerged. The dry noodles you measured out are brought to a boil and cooked in accordance with the instructions on the package.

Drain, then pour everything into a sizable mixing bowl. If you shut off your oven after roasting the garlic, preheat it once more to 375°F.

Sauté the Onion with the Aromatics

Over medium heat, add the final tablespoon of butter to a sauté pan. Add some chopped onion and gently sauté for 5 to 8 minutes, or until translucent.

Add Kosher salt, black pepper, freshly grated nutmeg, and whole or crushed caraway seeds as the onions start to break down. If the onions seem to be browning, lower the heat; you only want them to be translucent to lightly golden at most.

Remove the sauté pan from the heat. Stir well after adding the 3 tablespoons of brown butter that was set aside to the onion mixture.

Add the onion mixture along with some honey, roasted garlic, Dijon, cider vinegar, and sour cream to the bowl with the cooked egg noodles. Before smearing into the prepared baking dish, thoroughly combine.

Drizzle the kugel with the reserved 2 tablespoons of brown butter and hot, sweet, or a mixture of the two paprikas. At this point, I also like to sift a tiny bit more paprika on top, but it is not necessary.

Bake the kugel for 35 to 40 minutes in the center of the oven. An incredibly fragrant dish with creamy noodles and a lightly crunchy top layer should be ready in 35 minutes. Avoid cooking the kugel for longer than 35 to 40 minutes.

Serve right away as the ideal side dish that your entire family will go absolutely bananas for after being taken out of the oven.

What to Serve with No Yolk Savory Noodle Kugel?

Sincerely, this side dish perfectly complements a wide variety of main dishes, including roasted chicken, pork tenderloin, grilled sausages, and beef. I like to serve this along with a large, juicy pork chop.

If You Like This Recipe…

…you might also like:

No Yolk Savory Noodle Kugel

8-inch round or elongated casserole dish

Sauté pan

small saucepan

pastry brush

aluminum foil

1 large garlic bulb

2 tablespoons olive oil

1 large onion rough chopped

7 tablespoons unsalted butter divided

1/2 teaspoon Kosher salt or to taste

1/2 teaspoon black pepper or to taste

1/2 teaspoon nutmeg freshly ground; or to taste

1/2 to 1 full teaspoon caraway seeds whole or crushed; I tend to go heavy on the caraway because I love the combination caraway with brown butter, crushing half the seeds and leaving the other half whole

2 cups dry no yolk egg noodles

1 tablespoon raw honey

1 tablespoon Dijon mustard

1/4 cup sour cream full fat

1 tablespoon apple cider vinegar preferably with Mother

1/2 teaspoon sweet or hot Hungarian paprika or a combination of both

roast and cool the garlic

1 hour before you plan to begin the kugel, preheat your oven to 375°F. Use a sharp kitchen knife to carefully chop the head of garlic in half. Place the bottom of the head in the middle of a double layer of aluminum foil. Drizzle with 2 tablespoons of olive oil, replace the top of the head, and wrap the garlic in the foil tightly. Place on an oven-safe baking sheet and roast center position for 35 minutes. Turn off the heat but do not remove from the oven for 15 minutes more. Once removed, carefully unwrap the garlic and separate the halves to allow them to cool. Squeeze the bulbs into a small bowl and set aside.

In a small saucepan, brown 6 tablespoons of the butter. As always, take your time with this step; it can be lengthy, but it MAKES OR BREAKS the recipe. If you have never browned butter, refer to my notes in the post above How to Properly Brown Butter.

Once the butter is perfectly golden and smells nutty, remove it from the heat. Use a tablespoon measuring spoon to immediately reserve 3 tablespoons of the brown butter to a small bowl, 2 tablespoons set aside in a separate small bowl with the paprika(s), and the remaining tablespoon brushed over the bottom and sides of small round casserole dish. ProTip: I waste nothing, and that especially goes for brown butter. Use a rubber spatula to scrape whatever butter remains in the saucepan into the small bowl containing the 3 tablespoons. The flavor is so intense that to leave any behind is to lose out on the finished dish.

Add equal parts olive oil and salt (about a teaspoon-ish each) to a large pot and fill it with enough water to cook the pasta submerged. Bring to a boil and cook the noodles according to package directions. Drain and empty into a large mixing bowl and set aside. If you have turned your oven off from when you roasted the garlic, once again preheat to 375°F.

Place the remaining tablespoon of butter in a sauté pan over medium heat. Add the onion and gently sauté until translucent, about 5 to 8 minutes. As the onions begin to break down, add Kosher salt, black pepper, freshly ground nutmeg, and the caraway seed. Reduce the heat if the onions appear to be browning, as you merely want them translucent to lightly golden at most. Remove the sauté pan from the heat. Add into the onion mixture, the 3 tablespoons of reserved brown butter and stir well.

To the bowl with the cooked egg noodles, add the onion mixture along with some honey, roasted garlic cloves, Dijon, cider vinegar, and sour cream. Stir well to combine before scraping into the prepared baking dish.

Whisk the reserved 2 tablespoons of brown butter with sweet, hot, or a combination of both paprikas and drizzle back and forth atop the kugel. I also like to sprinkle a bit of additional paprika at this point, however it is not required.

Bake the kugel in center position for 35 to 45 minutes. I begin testing at 35 and find I rarely go beyond this to prevent the kugel from drying out.

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FAQ

Are no yolks the same as egg noodles?

Egg noodles are made with egg yolks. No Yolks noodles are made with dried egg whites, wheat flour, and corn flour. They do not contain egg yolks.

How long should you cook egg noodles?

Using high heat, bring a sizable pot of salted water to a rolling boil. To prevent them from sticking, add the egg noodles and stir. Cook until just past al dente, about 10 minutes.

How long boil dry egg noodles?

Cooking Instructions for Egg Noodles: Boil the noodles in salted water until they are al dente. Depending on thickness, fresh noodles only need to cook for 3–5 minutes. Dried noodles will take about 8-12 minutes.

How do you cook dried egg noodles?

Bring to boil 2-3 quarts of chicken or beef broth. Drop noodles into boiling broth. Cook for 20 minutes, or to the desired doneness, on a slow boil. To prevent the noodles from sticking to the bottom and to one another, stir occasionally.