Buttered Noodles With Jammy Eggs

By Melissa Clark

Updated May 13, 2024

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(394)
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

  • ½ teaspoon fine sea or table salt, more for pasta water and to taste

  • 1 (16-ounce) package wide or extra-wide egg noodles

  • 3 tablespoons unsalted butter, melted

  • Ice

  • 6 large eggs

  • ⅔ cup sour cream or crème fraîche, more as needed

  • 1 bunch scallions, thinly sliced

  • Juice of 1 lemon, more to taste

  • 2 teaspoons poppy seeds (or sesame seeds)

  • Chopped dill, mint, celery leaves or parsley and sweet paprika, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

60 grams carbs; 280 milligrams cholesterol; 488 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 20 grams fat; 5 grams fiber; 300 milligrams sodium; 19 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

4 out of 5
394 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.

M. Troolines

I would like to salute a fellow pot saver! My philosophy is not as altruistic as yours though, I'm just plain lazy. The only thing I'd suggest is washing the eggs well in hot water before putting them in the pot. Most people would say the boiling takes care of that, but in addition to being lazy, I'm pretty neurotic...

Cynthia

How does this fare for leftovers? I'm not confident jammy eggs can be saved for the next day.

Sam Baldwin

A quarter cup of roughly chopped capers take this to a whole nother level

Woof

I don’t know what I did wrong but the dish I made was disgusting. Noodles drowning in egg yolks. It turned my stomach.

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