Buttered Noodles With Jammy Eggs

By Melissa Clark

Updated May 14, 2024

Buttered Noodles With Jammy Eggs
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(306)
Comments
Read comments

In this speedy, pantry-friendly meal, jammy eggs and wide egg noodles are tossed with melted butter, sour cream and lemon juice to make a silky, tangy dressing. Then, the soft noodles and eggs are topped with poppy or sesame seeds for crunch, and scallions and herbs for a fresh, green pop of flavor and color. Hand-tearing the eggs over the noodles ensures that every drop and crumble of yolk is caught, and gives the dish a pleasingly rustic texture. But you can use a cutting board and knife if you’d prefer. This is at its best served warm or at room temperature, when the noodles are supple and the yolks still velvety.

Featured in: This Easy Pasta Doubles Up on Eggs

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Ingredients

Yield:4 to 6 servings
  • ½teaspoon fine sea or table salt, more for pasta water and to taste
  • 1(16-ounce) package wide or extra-wide egg noodles
  • 3tablespoons unsalted butter, melted
  • Ice
  • 6large eggs
  • ⅔cup sour cream or crème fraîche, more as needed
  • 1bunch scallions, thinly sliced
  • Juice of 1 lemon, more to taste
  • 2teaspoons poppy seeds (or sesame seeds)
  • Chopped dill, mint, celery leaves or parsley and sweet paprika, for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a large pot of salted boiling water, boil egg noodles according to package directions. Drain and add to a large bowl. Toss hot noodles with melted butter.

  2. Step 2

    While the noodles are boiling, bring a medium pot of water to boil. Fill a large bowl with water and ice. Carefully add eggs to the pot and boil for 6 to 6½ minutes (you want the yolks to be jammy). Use a slotted spoon to transfer eggs to the ice bath. Once cool, peel the eggs, then, working over the bowl of noodles to catch any runny yolk, break eggs into pieces with your hands, letting the pieces fall into the bowl.

  3. Step 3

    Add sour cream, scallions, lemon juice, poppy seeds and ½ teaspoon salt to the bowl of noodles, and stir to combine. Taste and add more salt, lemon juice and sour cream, as needed.

  4. Step 4

    Serve warm, garnished with chopped herbs and sweet paprika.

Ratings

4 out of 5
306 user ratings
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Comments

Jennifer

I am a pot saver, bemoaned by the likes of Julia Child. Nonetheless I always cook eggs and pasta or noodles together. Just set the timer so the eggs get out first. Saves washing a pot. Saves water. Saves energy. And this sounds delicious.

anam3_nyc

Instead of peeling the jammy eggs, I cut the egg in half through the shell with a serrated knife. I then use a spoon to scoop out each half egg, intact.

Castor

loved this as a quick summer dinner! i added some sugar snap peas for a bit of veg. id definitely throw in any bright greens i had i in the fridge for this one to balance out the richness of the eggs and butter. i found myself slowly adding more and more to it as i ate; everything but the bagel seasoning, some chili crisp, a bit of dijon mustard. since most of the flavor is just mixed in at the end it takes to late additions like this very well.

CJ

Yumm. Delicious in its wholesome simplicity. I sauteed a little cabbage I had in butter to add to this for a veg, giving it a bit of a halusky spin.

Kevin S.

I thought this was pretty tasty. I agree with one of the other reviewers that it would benefit from something salty like smoked salmon or even chopped bacon. Don’t stress too much if some of the white part of the egg is still runny because when you added to the hot noodles and stir it, it will cook and make a creamy sauce. I think this would also be delicious with some peas

Linda P

This brings back the memory of a childhood favorite my Mom would cook up for a quick lunch. She usually had leftover egg noodles in the fridge and would heat them up in a skillet with some butter; beat up a couple of eggs, season and scramble the eggs right into the noodles. As a child, the required condiment squeezed over the top was Heinz ketchup. I'll have to try both versions now and see if my tastes have changed...

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