Grain

Egg

Egg noodles enrich wheat dough with egg for deeper colour, richer flavour, and tender-firm bite—from wide Eastern European lokshen to Chinese egg noodles and rich German-style bands. Fresh egg noodles cook quickly; dried need a few more minutes. They take butter, broth, and stir-fry sauces well. Do not overcook—eggs make the dough more delicate once past al dente. Use in chicken soup, stroganoff-style dishes, chow mein, and buttered noodles.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Dried Egg Noodle

Fresh Egg Noodle

Characteristics

Preparations

BoiledButteredDriedFresh

Traits

Egg EnrichedRichTenderTender FirmYellow

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 331

Amount per 100 g

Total Fat 2.5 g
Saturated Fat 0.53 g
Trans Fat 0 g
Monounsaturated Fat 0.49 g
Polyunsaturated Fat 1.23 g
Cholesterol 0 mg
Sodium 4.92 mg
Salt 0.01 g
Total Carbohydrate 67 g
Dietary Fibre 5.8 g
Total Sugars 1.03 g
Complex / starch 57.9 g
Protein 10.1 g
Water 12.2 g

Detailed nutrients

Energy 331 kcal
Water 12.2 g
Carbohydrates 67 g
- Sugars 1.03 g
- Starch 57.9 g
- Fibre 5.8 g
Protein 10.1 g
Fat 2.5 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.23 g
  - Omega-3 0.12 g
Vitamins 60.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.33 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.34 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 31.4 µg
- Vitamin C 2 mg
- Vitamin E 0.82 mg
- Vitamin K 2 µg
Minerals 360 mg
- Major Minerals 359 mg
  - Calcium 37 mg
  - Sodium 4.92 mg
  - Potassium 317 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.33 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.34 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.27 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 31.4 · vitamin-e: 0.82 · vitamin-k: 2 ·

Minerals

Sodium: 4.92 · Potassium: 317 · Calcium: 37 · Iron: 1.5 ·

Egg of Noodle: composition reflects this culinary part relative to the whole ingredient.

History

1500

Egg-enriched noodle doughs spread through European and Chinese regional cookery.

1900

Dried egg noodles became a commercial pantry product.

Egg