In the spring, when flour was hard to come by (remember?), Daniel started making "noodles" out of super-thin omelets—basically, Japanese-style egg crepes—cut into strips. He wrote about it over on Heated, and I followed up with this newsletter. These are most often and maybe best used as a garnish for stir-fries, but you can also treat them more or less like actual noodles and toss them (gently) with all kinds of sauces. This is what they look like:
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