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(359)
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

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
359 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...

Stefan TJ

I had some long, wide, bronze die pasta with a grooved surface that was done in 6-8 minutes, so i just added the eggs (washed with hot water) to the pasta water 30 seconds after the noodles and they both came out at the same time. Made and served it with wavy parsley and a bit of coriander, both roughly chopped, some crispy onion and garlic crisp. Make sure to check whether the sour cream sauce is salty enough to carry the unsalted eggs and herbs! It was great for a light and speedy/easy lunch

Romy

Fantastic! I made this with dill, and swapped everything bagel mix in for the poppy seeds, per another comment. I also had crispy fried onions, so I added those per another comment, but otherwise made the recipe exactly as written. This will enter the regular rotation.

Mary

This was very good. I would add more veg and agree fresh herbs are perfect. Maybe even add beans

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