Golden Chicken Broth with Real Egg Noodles
I never got to meet my maternal grandmother, but I feel a real tether to her in my kitchen. During Passover, the Jewish holiday when foods with any type of leavening are customarily avoided, she used to make egg “noodles” out of just eggs. She would make a stack of incredibly thin omelets, almost like egg crepes, roll the stack up like a huge cigar, and then cut them across into ribbons. When we were in the early days of Grace’s type 1 diabetes diagnosis a few years ago, eager for comforting dishes that were low in carbohydrates, I immediately thought about my mom’s stories about how wonderful those egg noodles were. They’ve since become a favorite in our house. While we both love them in a simple bowl of golden chicken broth, they’re great in so many different types of broth.
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