Completely Keto Egg Noodles

One rainy Sunday afternoon, Emily found herself craving a comforting bowl of pasta. However, determined to stick to her keto lifestyle, she decided to get creative in the kitchen. With just a dozen eggs, some basic seasonings, and a dash of creativity, Emily embarked on a culinary experiment to create Completely Keto Egg Noodles.

As she cracked the eggs into a large mixing bowl and added a cup of water, Emily felt a sense of excitement. With each whisk of the eggs and sprinkle of Pink Himalayan Salt, she could already envision the delicate strands of noodles taking shape.

After pouring the mixture onto a hot skillet greased with olive oil, Emily patiently waited as the eggs cooked to perfection. As the aroma of freshly cracked black pepper and crushed basil filled the kitchen, she knew she had stumbled upon something special.

Once the egg mixture had set and formed into a thin, golden sheet, Emily carefully rolled it up and sliced it into thin strips, resembling traditional pasta noodles. With a satisfied smile, she plated her creation and took the first forkful of her Completely Keto Egg Noodles.

As the rich flavors and satisfying texture danced on her palate, Emily realized that she had succeeded in transforming a simple set of ingredients into a delicious and keto-friendly alternative to traditional pasta. With her newfound recipe in hand, she knew that rainy Sundays would never be the same again.

Completely Keto Egg Noodles

Course: Soup

Cuisine: European

Keyword: egg noodle soup, keto egg noodle soup

Prep Time: 30 minutes

Servings: 4 people

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Ingredients

• 12 large eggs
• 1 cup water
• Pink Himalayan Salt
• 6 Tbsp olive oil
• 2 tsp black pepper
• 1 tsp crushed basil

Instructions

1. Mix the eggs, salt and pepper rapidly. Pour water slowly in while mixing until it develops a fluffy texture.

2. Heat oil in a frying pan and spread around to cover the surface of the pan.

3. Pour a thin layer of the egg mixture over the surface of the pan until it is covered. Cook for one minute on each side of the egg "pancake", the amount of cooking time will depend on size of the pan.

4. Take the egg pancake out of the pan and cut into strips, as thin or thick as you want the noodles to be.

5. Repeat this proces until you finish all your egg mixture. Preferably served with soup or salad.

Recipe Notes