Why are my egg noodles very brittle?!


Question: I remember my mum's egg noodles as being long, ridged, creamy white and flexible, but mine are coming out very brittle and yellow. They break being put into the pan, they break being drained, being served, when lifted on a fork... What am I doing wrong? I'm using Tesco's Finest or something similar, which is all I've been able to get hold of. Should I be putting oil in the water?


Answers: I remember my mum's egg noodles as being long, ridged, creamy white and flexible, but mine are coming out very brittle and yellow. They break being put into the pan, they break being drained, being served, when lifted on a fork... What am I doing wrong? I'm using Tesco's Finest or something similar, which is all I've been able to get hold of. Should I be putting oil in the water?

Oil will keep the noodles from sticking to the pot or each other, but it won't keep them from breaking. Either you got a bad batch, or you're overcooking them.

I've never heard of Tesco but I have used a few varieties that do that also. The best I've found are Amish made and you can see through the package that they are very durable.





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