German•quick
Ham and Egg Noodles ('Schinkennudeln')
Ham and Egg Noodles ('Schinkennudeln')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For cooking the noodles:
- 4 servings ribbon noodles, about 12 ounces (340 g) dry weight
- salt
- For the sauce:
- 1 tablespoon butter
- 5 ounces (140 g) cooked ham slices, cut into small squares
- 1 small onion, finely minced
- 4 eggs, size M
- 1/4 cup heavy cream
- freshly grated nutmeg, to taste
- black pepper, to taste
- 1/4 cup finely chopped curly parsley
Instructions
- 1
Cook the noodles:
- 2
Cook the noodles in boiling salted water until al dente. Reserve 1/4 cup of the cooking water and set the noodles aside.
- 3
Prepare the sauce:
- 4
In a large mixing bowl, whisk together the eggs, cream, and 1/4 cup of the reserved noodle-cooking water. Season to taste with nutmeg and black pepper.
- 5
Heat the butter in a nonstick frying pan over medium heat. Add the ham and onion and sweat for 4-5 minutes until the onion is translucent and the ham has lightly browned.
- 6
Add the drained noodles and stir briefly. Then, stir in the egg mixture and stir-fry the noodles briefly until the eggs have set. Sprinkle with chopped parsley and serve immediately.