Just saw this!!! Thank you for the credit and the mention. I really appreciate it! I can’t believe so many people are making them now 😆 I did not expect this to happen when I introduced it the method to the keto community. Many were hesitant to try, but once they did….oh boy! Did the recipe blow up! Carolyn ketchum is going to try it too! She has already bought the ingredients.
I have been eating tofu noodles for years...these noodles are cheaper n taste do much better so thank you...been cooking garlic so I can do black garlic noodles...
@@katmierswa6382 Steve @ Serious Keto did a video on the different ways to store it- I believe he froze his without water, but you should check it out to be sure.
Dear Anita, I tried your recipe for the viral noodles and I have to say that I really enjoyed them. They seem to have a nicer consistency than one of the original recipes that I tried. I added a little turmeric for color because I think yellow coloured noodle makes me think of traditional pasta. I came up with another time-saving tip when making this. I was thinking my stand mixer on low with the bread attachment would form a vortex and I could just squeeze the liquid in and not have to do anything with my other hand😂. It worked very well however you can only put one bottle of the egg mixture at a time in the stand mixer as it all gloves on to the bread mixer paddle and then starts slapping water all over the place. 😂. Thanks again for all that you do!
This is the only kind that I make because using 3 boiled eggs are the cheapest and taste great....no egg smell on noodles...I've been making them 3 days a week....they are great!
Anita just wanted to say how great it is that respond to all the comments posted. Too many You Tubers just post away and never interact with/answer question from their subscribers. I've been keto for 3 years and just recently came upon your channel. LOVE what you post! So many great recipes.😀
I have two sons, they teased me about my weight. They said I should try to get back to the weight that I was living in Asia. Since I never had any health issues due to my weight, I never saw a real problem with it. But when I compared those pictures with what I saw in the mirror, I noticed a huge difference. Without thinking things through, I bet my children that I would lose 22 pounds (or 10 kilos) in three months. I wasn’t sure how to pull this off, but I thought exercise would be the way to go. So, I started to look for TH-cam videos to watch while I did my workouts. Before long, I came across expert presentations about the ketogenic diet and thought that I would give it a try. Now, I feel great, and when I went for a medical checkup, all of my values were fantastic. My fatty liver disease was gone.
Just made these, followed recipe exactly, even the end with butter in a sauce pan. Added a tiny bit of garlic. Amazing! This will make this egg fast so nice! I can add to burger for BBBE also! Yay! Thank you!
I just made your version, I loved them, quick & easy, no waiting-the skimming the bubbles made no sense to me when I made them the 1st time-I just mixed them out like you did! These tasted great with butter & parmesan cheese 😋😋😋
We are eating these noodles several times a week now! So satisfying. I make the kelp glass noodle version or the egg noodle version depending on what flavor we’re going for. It’s been such a great addition. I usually do the egg noodle with two tablespoons of whole egg powder and 1 tablespoon of psyllium powder in addition to the 1 tablespoon of sodium alginate. Gives it a good pasta like bite and some soluble fiber. (I’ve also been adding psyllium husk, not powder, to liquid egg white and mozzarella chaffles and it makes them more bready like an English muffin. I find the added fiber to also be a good thing.)
It is so great to see your shortcuts (not putting in fridge) but also to not even put it into another bowl for the bubbles to go down. I never understood that! Pop the bubbles inside the blender! AND it is easy to pour from the blender!! GMTA!!
You totally read my mind! I was thinking about trying to create an egg fast compliant noodles recipe and you've already done it! Thank you thank you thank you!
My supplies arrived the other day and it was the first thing I wanted to try! They are good, just like Ann's egg noodles but easier to count on the Egg Fast!
Make the calcium bath for the noodles first. Then make noodles and the bath will be ready. Store noodles in refrigerator with the calcium water, take out what you need and rinse.
Just came back to this recipe. I usually make it with chicken and a little garlic powder and italian seasoning (the chicken recipe came from Steve of Serious Keto) But I really want to try it with whole eggs. Thank you so much for this video - using eggs will also be less expensive than using chicken. Looking forward to trying this today. Ty again and thanks for the clarification on the xanthan gum (my below comment) I use this pasta for making seafood alfredo, spaghetti with ground beef, and chicken noodle soup. - i count this noodle recipe as one of my top 3 or 4 recipes since starting keto/carnivore 3 yrs ago.
OMG...when did you reach 20,000 subscribers??!! CONGRATULATIONS GIRL, so awesome. Just noticed it. Well deserved and not surprised; you are so well liked by so many.
@@KetogenicWoman one question.... I'm finding it difficult to source allulose and am wondering if you have a reasonable Canadian supplier ... no stores carry it around here and a small bag was 25$ from Amazon... ugh I watched an American channel and had noticed they had a ginormous jar of it from Azure Standard... I was so jealous LOL
@@jennywagner2448 I agree, what we pay in Canada for allulose is truly insane. I get it from either Besti or iHerb, they both deliver to Canada and even after exchange it's still way cheaper. My links for both of those are below in the video description if you canto to check them out and compare prices!
WOW! I haven't seen an egg noodles recipe like this. It looks like something that I can actually do. I am going to try this to add some variety. Thanks for your inspiration and creativity!
Love these recipies. Thank you so much for all your experiments and recipies. I found some squeeze bottles that have three tips instead of one, I can be a noodle making maniac and it’s so much faster😃 Happy New Year! 🥳
I think l am going to break in and order those bags and go for it l have not had pasta for a long time l had beenholding back but l am gonig to do it thanks Anita:)) for me its about keeping my blood sugar down and trying to stay heathy and alive:)))💖💖💞💞
This is the first time I ever heard of them so thank you for that! But, just looking at those bags, I think I paid less from Modern Pantry. I'll have to double check to be sure. But I'm always excited to find a new place like this for 'special things'!
Glad you like them! The egg fast can be fun and I find 5 days is the right amount of time for me to see results as well as reset myself if I've let the carbs creep up!
Can't wait to try this! This will be overall more cost effective than buying shirataki noodle for this Italian gal who needs her pasta fix. Thinking how to make fettuccine. Maybe a pastry bag flat tip?
I like how you simplified this recipe. The first time I made these from some one else's recipe, my batter was too thick and the noodles were like a mild version of shartaki noodles which I didn't like. It was my fault because I spilled some of the water. This time I thought the noodles were too soft - almost mushy. I did forget to scrape off the air bubbles, maybe that's why IDK. If I make these again I think I will add a TBS of lupin flour for taste and texture. Thank you.
You can add a little more calcium lactate to the water bath and make sure you leave them in the solution for at least an hour. I find three hours best. If they didn’t gel properly it’s because they weren’t give enough time in the bath. Ann from Keto Asian Flavors leaves them in the bath at least one hour. Steve from Serious Keto also at least an hour. If your noodles are very thin, one hour should be sufficient. Otherwise, if they are thicker (larger hole in squeeze bottle), give them a couple of hours.
Wowzers Anita... this was awesome!! Yes do recipes with these please!! I'd love to see the Egg drop soup 🍲 and a stir-fry noodle 🍜 anything 😋 Blessings
I watch you all the time! I goofed somehow with this one. My first bottle came out like hundreds of little dots. Second bottle came out better but they seemed a little mushy to me, not firm like pasta. Did it with heavy cream, shrimp and shredded parm. Added some cayenne pepper for us. Did I do something wrong? Forgot if suppose to rinse. I added some salt and vinegar crushed pork rinds to mine which were yummy! Ours was more like soup but very filling. Hellllp!
Cool recipe, Anita! Yes, I would love to see you make recipes with these noodles. Could these noodles be used for spaghetti type recipes? How would you compare your other noodles that you bake (which I love) compared to these noodles for a recipe like fettuccine alfredo? Which might work better? Thank you for the inspiring keto recipes!!
Yes you can! These noodles would be amazing with an alfredo or a bolognaise! This recipe isn't for everyone because of the special ingredients you need but for the adventurous they are a fun addition to keto. I will still use my other noodles for wraps and lasagna sheets.
@@KetogenicWoman Hi Anita, it’s me again, Ian. As far as the softening goes, I haven’t been doing it either and I think the reason is the amount of sodium alginate used in the recipe. In the original Keto Asian Flavours video she used 3 tbs. Then Steve at Serious Keto made them with 1tbs and he said that is why they don’t need softening. I think that you might have seen his recipe early on. I think Keto Asian Flavours has now changed to 2 tbs, so I can see another test coming. Is it better to use more sodium alginate and soften the noodles for a better texture or is there no difference? When we spoke about adding flavour like stock etc but they tasted the same, is there any difference with these or are they the same no matter what you use? I have been using Steve’s chicken recipe but I will try the egg powder today.
@@xaj1543 To me I would rather avoid the softening step altogether as it adds another place where things can go wrong. I tried the softening only once and it was a mess! It makes sense what you said about not needing softening due to less sodium alginate! That means I save money AND time! I have only seen Steve's noodle Q&A, have not yet had a chance to see his chicken noodles! So far I like these whole hard boiled egg noodles the best.
Hi Anita I made these tonight and I must have done something wrong. They swirled and made noodles but the noodles were super soft almost like the shirataki noodles you get and the small packages and we don't get those anymore because we don't like that consistency. I used The three hard-boiled eggs and one tablespoon of the alginate if I used two tablespoons would that firm them up or should have I have done something different to firm them? The taste is fine they're just very slimy. Thanks for any helpful hints.
Question - at 15:26 you were going to say "one tablespoon" of sodium alginate and then corrected yourself and said 1 teaspoon ... but earlier when you were adding it to the blender, you added one tablespoon. Is it one tablespoon or one teaspoon?
It was 1 tbsp for the whole recipe, then I divided into 3 servings and was trying to explain that in each serving there was 1 egg plus 1 tsp sodium alginate. Sorry for the confusion!
So many questions, now that you’re comfortable with this. To store, must they be submerged? Do they really hold up to heat in a frying pan? Did the calcium lactate work better for texture than the calcium chloride? Do you no longer need the softening soak? Thank you for your inspiration, calm instruction, and great personality. Those can’t be taught, but it seems you can teach everything else! 💚
Ok here goes! 1. I store them submerged in the calcium water. 2. I saute them in a frying pan no problem, I have not tried a super high heat yet, today that is on my lunch plans! 3. I prefer the calcium lactate, I feel like the chloride adds some bitterness to the noodles. Texture was the same to me. I have never done the softening, I like the texture as is so that is a matter of personal preference. If they are too firm then soften them. You are so welcome and thanks for your questions!
I store mine in a plastic container with a lid, no water. Because I eat them so fast, I can’t tell you how long they last. But I store them in a plastic container with a lid, no water. I had them in there for three days, then finished them off! So they never last long.
I couple weeks ago I put up a video where I used them to make a chocolate kugel and also a tuna casserole video. The noodles hold up to baking, time and temp will depend on what recipe you are making!
So excited I finally got to watch this video! I saw you posted earlier this week and I haven’t had time to watch anything. I so want to try this! I’m curious how would I store these noodles if I wasn’t going to use them right away☺️
They last several days in the fridge if you store them in the calcium water. Of all the ones I've made, so far this one is my favorite and I'm sticking to it going forward!
Thank you so much for doing this video. I am starting my egg fast tomorrow and now realize I don't have all the ingredients for this. Just ordered from Amazon and getting the items on Tuesday!!! Yay! Question for you. Where did you get that Star Wars bowl. I need one of those!!!!! Thanks so much for all you do.
I store them in the fridge in the calcium solution bowl. They last a long time that way. When I want to use them I take out what I need and rinse them off before using.
I made these noodles with whole egg powder last week and they kept in the fridge (in the Calcium bath) for 5 days. I would think the hard boiled eggs would keep just as well?
I do not do that step! The only time I needed to do it was when I made the noodles with calcium chloride instead of the calcium lactate. To me these have a perfect texture and firmness so maybe it will be up to people's personal tastes.
I love these noodles. I would like to make elbow macaroni with this. Is there a way to add Tara Gum, beef gelatin or something similar to thicken this more? I have a noodle maker on my Kitchen Aid and it drops the noodles straight down, so it wouldn't be a problem for it to add to the after bath. It is not the Kitchen Aid attachment I have seen on a different video of yours.
Hi Anita. So this is a really good recipe! Thanks for sharing it. I may add a little turmeric the next time! Question: Do we have to store them in the liquid? I was wondering if we can dry them off and seal them up? Thanks
I made these following the video on Keto Asian Flavours. She said to use 3 tbsp of sodium alginate. My blender almost broke it was so thick. I'm not kidding, i smelled smoke. Next time I will use 1 tbsp like you do, and 3 full eggs. Do you rinse them after the calcium lactate bath? Thank you!
You mentioned that the ǹoodle mixture in the blender was thick like pudding. I wonder if, with some sweetener and vanilla, it would set up like pudding? Or maybe cocoa powder for chocolate pudding? May be another recipe to try?
Yes, in my other noodle video where I made the chocolate noodles it was very pudding like. But I did use Keto Chow chocolate mix in there so that probably contributed to the thickening.
The Gourmet Warehouse.ca 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦 calcium lactate $11.99 sodium alginate $15.99 This is where you purchased your Italian seasoning blend that I cannot wait to try! Hope this helps. Stay safe😷 Everything is shut down in Toronto🦠 Gladys, Toronto🇨🇦
Oh I'm so sorry, we have most things open here but lots of restrictions as well. Thanks for the info, the amounts are very small so I got the big bags from Modernist pantry. You got the Italian seasoning? You will love it!
I just keep it in the calcium bath and when I want to use it I take the noodles out that I want, rinse them and use them! They seem to last a long long time in the fridge as long as they are in the calcium bath.
I once kept some in the fridge for almost 2 weeks in the calcium lactate bath, they were still perfect! Not sure if you are supposed to keep them that long though!
These noodles, the texture is very good, almost like actual noodles. I store them in the calcium bath and they stay just the same as the day I made them and I've kept them for 10 days! They do not freeze well enough for my liking.
Awesome Anita gonna make me some noodles …I have a question about the alginate …since it is a thickener can it be used to make blender pudding with pressure cooked egg whites and a milk or maybe water flavored with caramel extract ?
Thank you very much for your help. Can you tell me how you keep them, freeze them? just keep in the fridge? how long can you keep them? thank you in advance, Kim
I keep them for several days in the fridge stored in the calcium water, then take out what I need and rinse them off. I don't freeze them, I haven't seen a need for myself to do that and I have'nt heard any good results from that from others.
In the blender was 3 cups water, I added 3 whole hard boiled eggs and 1 tbsp sodium alginate. Due to copyright issues I cannot provide a printed version of Ann's recipe but I did provide a link to it.
Thank you for doing a video on this - fellow Canadian here from BC Interior and I appreciate the advise about ordering direct from modernist Pantry! I do have a question - can you freeze these noodles?
Glad it was helpful! So I've asked around about the freezing and some hate them after and some say they are ok. So I actually have not bothered. One batch like the one I made in this video is all I make at a time and it lasts several days in the fridge in the calcium water. So I just decided not to freeze these. If you go over to Serious Keto channel, Steve has a video called Noodle Q&A and he talks about freezing them. I had the impression he wasn't overly thrilled with them after freezing either. And Hello fellow Canadian from my own province! 😍
Thank you for this! I’ve been wanting to try this but it seemed very complicated. I can’t wait to try your version! How do these noodles keep? Are they ok in the fridge for a few days?
I'm glad to see you do this with only eggs. I was wondering about that since I can't have much to eat. But I have a question. they were saying to let it sit in the bath for 1 hour. You just did it for a couple min. So how did it do compared to leaving it for an hour. I would love to have this go faster. But need to know were they strong enough with only a couple min in. I love also how you did them in portions. You do wonderful videos, thanks.
The video probably made it seem like just a couple minutes. I took the first batch out into a separate bowl and by the time I finished all the noodle making, the first bowl would be more than ready to use, IMO. They are definitely strong enough by then to use.
I wonder if instead of hardboiling my eggs, I could scramble them w/o fat in a non-stick pan? I'm going to have to try it. I didn't see u add the xanthan gum? but maybe you did and I didn't see it? Not sure. Anyway, ty for the great videos !
Great video Anita. I watched the Keto Asian's video before your's but decided it was too much chemistry for me. You made it look simpler, so I will try it. I noticed on same packages that the calcium alginate is 70g carbs and calcium lactate is 62g carbs. How does that affect the carb macros per serving? Thanks!🥰
@@KetogenicWoman Yes. I was off on that. I couldn't find a fiber count either. I looked some things up and figured it would be about 5g. I was just shocked they both had so many carbs in it.
Hi Anita! Happy new year! I was thinking about purchasing your Egg Fast packet at your website, but you mentioned that you were going to update it. When were you thinking about having the updated packet ready? I've been keto for a long time but I've never done an egg fast -- there are a lot of rules to keep in mind! A question about this recipe: Some egg fast rules say 3 eggs per meal, so if I could figure out how to make a sauce out of the fat and cheese, is it right that I could technically have *all* that pasta for a *single* egg fast meal?
Everyone who buys it gets all the updates whenever I do them, it is setup to automatically email out! I hope to have the updates done by the end of January but I can't give an exact date as I'm also in the process of selling my house and things happen, lol. Yes, you can eat that entire bowl at a meal if you can do it! I like to add butter and parmesan, lots of salt, yum!
I think that would be acceptable! You would kind of have to figure out how many egg yolks and butter you are having and then use the whites say in an omelet or something! But doable!
I’m hoping to find a bottle with a ribbon type flat tip. I noticed a chocolate sauce bottle in my fridge has a flat tip, so when it’s empty I’m going to wash it and try making flat noodles.
Just saw this!!! Thank you for the credit and the mention. I really appreciate it! I can’t believe so many people are making them now 😆 I did not expect this to happen when I introduced it the method to the keto community. Many were hesitant to try, but once they did….oh boy! Did the recipe blow up! Carolyn ketchum is going to try it too! She has already bought the ingredients.
It is truly amazing! I always tell people to go and study your video to get all the techniques down right!
I have been eating tofu noodles for years...these noodles are cheaper n taste do much better so thank you...been cooking garlic so I can do black garlic noodles...
A question how do you freeze the noodles? With the calcium lactate juice? Or just plain?
@@katmierswa6382 Steve @ Serious Keto did a video on the different ways to store it- I believe he froze his without water, but you should check it out to be sure.
@@KetogenicWoman have you froze yours?
Dear Anita, I tried your recipe for the viral noodles and I have to say that I really enjoyed them. They seem to have a nicer consistency than one of the original recipes that I tried. I added a little turmeric for color because I think yellow coloured noodle makes me think of traditional pasta. I came up with another time-saving tip when making this. I was thinking my stand mixer on low with the bread attachment would form a vortex and I could just squeeze the liquid in and not have to do anything with my other hand😂. It worked very well however you can only put one bottle of the egg mixture at a time in the stand mixer as it all gloves on to the bread mixer paddle and then starts slapping water all over the place. 😂. Thanks again for all that you do!
This is the only kind that I make because using 3 boiled eggs are the cheapest and taste great....no egg smell on noodles...I've been making them 3 days a week....they are great!
Yes, they are my favorite version of what I have tried so far!
Anita just wanted to say how great it is that respond to all the comments posted. Too many You Tubers just post away and never interact with/answer question from their subscribers. I've been keto for 3 years and just recently came upon your channel. LOVE what you post! So many great recipes.😀
😊 thank you! I feel like people take the time to watch, they deserve at least a thank you from me and an answer to any questions.
I have two sons, they teased me about my weight. They said I should try to get back to the weight that I was living in Asia.
Since I never had any health issues due to my weight, I never saw a real problem with it. But when I compared those pictures with what I saw in the mirror, I noticed a huge difference.
Without thinking things through, I bet my children that I would lose 22 pounds (or 10 kilos) in three months. I wasn’t sure how to pull this off, but I thought exercise would be the way to go.
So, I started to look for TH-cam videos to watch while I did my workouts.
Before long, I came across expert presentations about the ketogenic diet and thought that I would give it a try. Now, I feel great, and when I went for a medical checkup, all of my values were fantastic. My fatty liver disease was gone.
Great testimonial!
Just made these, followed recipe exactly, even the end with butter in a sauce pan. Added a tiny bit of garlic. Amazing! This will make this egg fast so nice! I can add to burger for BBBE also! Yay! Thank you!
I just made your version, I loved them, quick & easy, no waiting-the skimming the bubbles made no sense to me when I made them the 1st time-I just mixed them out like you did! These tasted great with butter & parmesan cheese 😋😋😋
Did you have the water temperature for blender and bowl cold, hot, or just room temperature?
Wonderful! I agree, too much fussing! They were fine, lol!
Just however it came out of the tap, I think tepid to cool.
We are eating these noodles several times a week now! So satisfying. I make the kelp glass noodle version or the egg noodle version depending on what flavor we’re going for. It’s been such a great addition. I usually do the egg noodle with two tablespoons of whole egg powder and 1 tablespoon of psyllium powder in addition to the 1 tablespoon of sodium alginate. Gives it a good pasta like bite and some soluble fiber.
(I’ve also been adding psyllium husk, not powder, to liquid egg white and mozzarella chaffles and it makes them more bready like an English muffin. I find the added fiber to also be a good thing.)
They are pretty amazing for sure! And it's nice that they seem to adapt well to minor tweaks!
It is so great to see your shortcuts (not putting in fridge) but also to not even put it into another bowl for the bubbles to go down. I never understood that! Pop the bubbles inside the blender! AND it is easy to pour from the blender!! GMTA!!
I did all that the first time but couldn't see the point!
I made these noodles for Christmas. I had spaghetti with meat sauce. Yum! I used egg yolk powder and I did not do the softening step. What a treat!
I think they are amazing!
So many recipes to make the egg fast bearable!! I'm blown away at your creativity!! Love ya hon ❤💙💜
Thank you so much!! 💗
You totally read my mind! I was thinking about trying to create an egg fast compliant noodles recipe and you've already done it! Thank you thank you thank you!
My supplies arrived the other day and it was the first thing I wanted to try! They are good, just like Ann's egg noodles but easier to count on the Egg Fast!
Make the calcium bath for the noodles first. Then make noodles and the bath will be ready. Store noodles in refrigerator with the calcium water, take out what you need and rinse.
🙏That makes perfect sense!
It’s amazing how many noodles come from just a few eggs!
Yes! I find them quite filling too!
I ordered from Modernist Pantry and they are wonderful!
Just came back to this recipe. I usually make it with chicken and a little garlic powder and italian seasoning (the chicken recipe came from Steve of Serious Keto) But I really want to try it with whole eggs. Thank you so much for this video - using eggs will also be less expensive than using chicken. Looking forward to trying this today. Ty again and thanks for the clarification on the xanthan gum (my below comment) I use this pasta for making seafood alfredo, spaghetti with ground beef, and chicken noodle soup. - i count this noodle recipe as one of my top 3 or 4 recipes since starting keto/carnivore 3 yrs ago.
That sounds really good!
It works with whole egg powder. I followed Keto Asian Flavor egg yolk powder recipe and just did 3Tbs of whole egg instead of egg yolk.
Thanks for sharing! I will try a batch using the whole egg powder next time, since I have a container of that!
Thanks for sharing your version and kudos for giving credit to Keto Asian Flavors. I have just subscribed!!
Welcome to my channel!
Can't wait to try it! So nice to have Canadian sources for ingredients!! Those bowls are amazing BTW. So cute.
Nice to meet fellow Canadians on here!
OMG...when did you reach 20,000 subscribers??!! CONGRATULATIONS GIRL, so awesome.
Just noticed it. Well deserved and not surprised; you are so well liked by so many.
Thank you so much!! I am a little blown away by that!
thanks so much for the link to order the special ingredients directly.... I'm in Canada too and Amazon is nuts!
Right!? It's weird that it would be cheaper to order from them direct in the US (even with exchange rate) than to get from Canadian Amazon.
@@KetogenicWoman one question.... I'm finding it difficult to source allulose and am wondering if you have a reasonable Canadian supplier ... no stores carry it around here and a small bag was 25$ from Amazon... ugh I watched an American channel and had noticed they had a ginormous jar of it from Azure Standard... I was so jealous LOL
@@jennywagner2448 I agree, what we pay in Canada for allulose is truly insane. I get it from either Besti or iHerb, they both deliver to Canada and even after exchange it's still way cheaper. My links for both of those are below in the video description if you canto to check them out and compare prices!
@@KetogenicWoman thank you SO MUCH!!!
These look awesome, even not on an egg fast!!!
Right?! They can be used anytime on Keto!
You’re a delight to watch. Thanks for sharing your expertise. Would definitely like to see what recipes you come up with these noodles. 🥰
Thank you so much!
WOW! I haven't seen an egg noodles recipe like this. It looks like something that I can actually do. I am going to try this to add some variety. Thanks for your inspiration and creativity!
You are welcome, enjoy!
Nice presentation. Very good. Thanks for sharing friend. You just inspired me.
Thanks for visiting!
I am always amazed at watch you make those noodles. Making them out of eggs is a great idea
Thank you 😋 These are my favorite ones so far!
Love these recipies. Thank you so much for all your experiments and recipies. I found some squeeze bottles that have three tips instead of one, I can be a noodle making maniac and it’s so much faster😃 Happy New Year! 🥳
Wonderful! I'll see if I can find one on the Canadian Amazon site!
@@KetogenicWoman i did buy it on canadian site as i live in North Van. I had to wait at least a month for it, i got the 4 bottle pack 😉
I would love the link to the 3 different tips for the squeeze bottles!
Modernest pantry also has pasteurized yolk powder. I really like it. I also got 24oz bottles with 3 tips and wide mouth that I love on Amazon.
Nice!
I think l am going to break in and order those bags and go for it l have not had pasta for a long time l had beenholding back but l am gonig to do it thanks Anita:)) for me its about keeping my blood sugar down and trying to stay heathy and alive:)))💖💖💞💞
Qualifirst in Canada sells big bags of both sodium alginate and calcium lactate.
This is the first time I ever heard of them so thank you for that! But, just looking at those bags, I think I paid less from Modern Pantry. I'll have to double check to be sure. But I'm always excited to find a new place like this for 'special things'!
After seeing your videos I think I would like to try an egg fast. I REALLY enjoy your videos, thank you so much.
Glad you like them! The egg fast can be fun and I find 5 days is the right amount of time for me to see results as well as reset myself if I've let the carbs creep up!
Excellent, thanks. I saw another TH-cam person make rice/quinoa using a plastic strainer rather than a squeeze bottle.
Wow, do you recall who did that? I’d love you see that variation … any thoughts on doing that, Anita? This is amazing.
I think I saw Cathy from Healthy Ambitions do something like that!
Good Morning! Just having my first coffee with your video …. Always so thrilled to see you in my new video stream 👏🏻
Good morning! 💗
Can't wait to try this! This will be overall more cost effective than buying shirataki noodle for this Italian gal who needs her pasta fix. Thinking how to make fettuccine. Maybe a pastry bag flat tip?
That is a cool idea!
I like how you simplified this recipe. The first time I made these from some one else's recipe, my batter was too thick and the noodles were like a mild version of shartaki noodles which I didn't like. It was my fault because I spilled some of the water. This time I thought the noodles were too soft - almost mushy. I did forget to scrape off the air bubbles, maybe that's why IDK. If I make these again I think I will add a TBS of lupin flour for taste and texture. Thank you.
I'm not a fan of shiritaki noodles! Tweak them to make they good for you!
You can add a little more calcium lactate to the water bath and make sure you leave them in the solution for at least an hour. I find three hours best. If they didn’t gel properly it’s because they weren’t give enough time in the bath. Ann from Keto Asian Flavors leaves them in the bath at least one hour. Steve from Serious Keto also at least an hour. If your noodles are very thin, one hour should be sufficient. Otherwise, if they are thicker (larger hole in squeeze bottle), give them a couple of hours.
Anita, can you please do the egg fast ice cream in the ninji! I’m so excited about that recipe! 🙏❤️
Already done! You will see that video this week, it's still in editing!
Yes! I'd love to see you make things with the noodles!
I will work on that!
Hello from Lakefield, Ontario. Thank you for your great videos!!
You're welcome! Now take back your snow, we are not supposed to get snow here, lol! It's snowing right now again!
@@KetogenicWoman Too funny. We don't have very much here now but I am sure it is on its way. Thanks again for the helpful videos!
You make this look SO EASY! I have not tried the noodles but I'm definitely going to make these egg fast noodles--thank you, Anita!
I'll admit the first couple times I made this was a bit of a train wreck but once you get the hang of it, it's amazing!
Great to know CaCl works for this! I already have a big bag that I use for cheese making! Thanks
Yes it does! Just rinse really well, it has a very bitter taste.
Wowzers Anita... this was awesome!! Yes do recipes with these please!! I'd love to see the Egg drop soup 🍲 and a stir-fry noodle 🍜 anything 😋
Blessings
I've done both, they work great in soup! I haven't figured out how to make them crispy yet but they do make a good slurpy bowl of noodles with butter!
Game changer! I'm just starting week two of BBBE this will be so nice to add to my menu!
Hope you enjoy it!
This is incredible. Wow❤
Oh I am excited now, I can have buttered noodles! 😋🤤
You sure can!
Great ideas Anita
Thank you!
I watch you all the time! I goofed somehow with this one. My first bottle came out like hundreds of little dots. Second bottle came out better but they seemed a little mushy to me, not firm like pasta. Did it with heavy cream, shrimp and shredded parm. Added some cayenne pepper for us. Did I do something wrong? Forgot if suppose to rinse. I added some salt and vinegar crushed pork rinds to mine which were yummy! Ours was more like soup but very filling. Hellllp!
Yes, definitely rinse them. Without seeing exactly your process it's very hard to say what happened!
Fabulous ❣️
Does the sodium alginate a calcium lactate have to be that brand as I’ve seen some much cheaper brands online? Thank you for this.
No, I have used a local brand before, I don't think it matters!
Cool recipe, Anita! Yes, I would love to see you make recipes with these noodles. Could these noodles be used for spaghetti type recipes? How would you compare your other noodles that you bake (which I love) compared to these noodles for a recipe like fettuccine alfredo? Which might work better? Thank you for the inspiring keto recipes!!
Yes you can! These noodles would be amazing with an alfredo or a bolognaise! This recipe isn't for everyone because of the special ingredients you need but for the adventurous they are a fun addition to keto. I will still use my other noodles for wraps and lasagna sheets.
@@KetogenicWoman
Hi Anita, it’s me again, Ian.
As far as the softening
goes, I haven’t been doing
it either and I think the
reason is the amount of
sodium alginate used in
the recipe. In the original
Keto Asian Flavours video
she used 3 tbs. Then
Steve at Serious Keto
made them with 1tbs and
he said that is why they
don’t need softening.
I think that you might have
seen his recipe early on.
I think Keto Asian Flavours
has now changed to 2 tbs,
so I can see another test
coming. Is it better to use
more sodium alginate and
soften the noodles for a
better texture or is there
no difference? When we
spoke about adding flavour
like stock etc but they
tasted the same, is there
any difference with these
or are they the same no
matter what you use?
I have been using Steve’s
chicken recipe but I will
try the egg powder today.
@@xaj1543 To me I would rather avoid the softening step altogether as it adds another place where things can go wrong. I tried the softening only once and it was a mess! It makes sense what you said about not needing softening due to less sodium alginate! That means I save money AND time! I have only seen Steve's noodle Q&A, have not yet had a chance to see his chicken noodles! So far I like these whole hard boiled egg noodles the best.
Hi Anita I made these tonight and I must have done something wrong. They swirled and made noodles but the noodles were super soft almost like the shirataki noodles you get and the small packages and we don't get those anymore because we don't like that consistency. I used The three hard-boiled eggs and one tablespoon of the alginate if I used two tablespoons would that firm them up or should have I have done something different to firm them? The taste is fine they're just very slimy. Thanks for any helpful hints.
@@ckmucci was your batter very thick? Like pudding? Or was it a bit more thin?
💜🤩🥰😘❣
Now you got me wanting carbanara😋
You and me both!
I love butter noodles, I bet this would be good.
Yes, I sauteed them in a pan with butter and added parmesan, so yummy! You will see this in my next What I eat in a day video!
Great!!!
New year, need to do eggs fasting, very great fully for the inf.
Happy new year!
Is there a noodle to make without this weird sodium calcium whatever?!
@@KM-zn3lx Yes, it is listed in my video notes, it is also perfect for the egg fast.
Question - at 15:26 you were going to say "one tablespoon" of sodium alginate and then corrected yourself and said 1 teaspoon ... but earlier when you were adding it to the blender, you added one tablespoon. Is it one tablespoon or one teaspoon?
It was 1 tbsp for the whole recipe, then I divided into 3 servings and was trying to explain that in each serving there was 1 egg plus 1 tsp sodium alginate. Sorry for the confusion!
I love it, Anita. I did get the sodium chloride to compare the difference in the texture. You are awesome!
I'm not crazy about the sodium chloride, I thought it added a bitterness to the noodles, I would love to hear what you think of it when you make it!
So many questions, now that you’re comfortable with this.
To store, must they be submerged? Do they really hold up to heat in a frying pan?
Did the calcium lactate work better for texture than the calcium chloride?
Do you no longer need the softening soak?
Thank you for your inspiration, calm instruction, and great personality. Those can’t be taught, but it seems you can teach everything else! 💚
Ok here goes! 1. I store them submerged in the calcium water. 2. I saute them in a frying pan no problem, I have not tried a super high heat yet, today that is on my lunch plans! 3. I prefer the calcium lactate, I feel like the chloride adds some bitterness to the noodles. Texture was the same to me. I have never done the softening, I like the texture as is so that is a matter of personal preference. If they are too firm then soften them. You are so welcome and thanks for your questions!
Anita, do you rinse them before using in dishes/eating?
@@VeldaE12 Yes, I rinse them before using!
Anita, thank you!
I store mine in a plastic container with a lid, no water. Because I eat them so fast, I can’t tell you how long they last. But I store them in a plastic container with a lid, no water. I had them in there for three days, then finished them off! So they never last long.
Please let us know how baking a dish with these noodles goes. Did they hold up to the baking and at what temp? THanks.
I couple weeks ago I put up a video where I used them to make a chocolate kugel and also a tuna casserole video. The noodles hold up to baking, time and temp will depend on what recipe you are making!
Wow!!! That’s wonderful!!!!
Thank you!
Thank for the price info and link. Amazon is getting outrageous I find.
I have amazon Prime, and got a pack of two small bags for $50
So excited I finally got to watch this video! I saw you posted earlier this week and I haven’t had time to watch anything. I so want to try this! I’m curious how would I store these noodles if I wasn’t going to use them right away☺️
They last several days in the fridge if you store them in the calcium water. Of all the ones I've made, so far this one is my favorite and I'm sticking to it going forward!
@@KetogenicWoman thanks! Now I have to look into getting the stuff to make them😍
Glad I came across this egg fast recipe! Regarding the smell, how do these noodles smell? Do they smell like boiled eggs? thanks!
Not at all!
Love this! ❤
Thank you so much for doing this video. I am starting my egg fast tomorrow and now realize I don't have all the ingredients for this. Just ordered from Amazon and getting the items on Tuesday!!! Yay! Question for you. Where did you get that Star Wars bowl. I need one of those!!!!! Thanks so much for all you do.
You are welcome! I got the Star Wars bowls in a set from Costco!
Do you have to rinse after you’re done? Also, how do you store them in the fridge? These look amazing👏👏👏
I store them in the fridge in the calcium solution bowl. They last a long time that way. When I want to use them I take out what I need and rinse them off before using.
Yes 🍝
Make some recipes with them
I certainly will!
Omg this mind blowing. How long do they last in the fridge once prepared ? Thanks for sharing
I try to use them up within a week or so! They sit in that calcium water and seem to stay quite fresh.
I made these noodles with whole egg powder last week and they kept in the fridge (in the Calcium bath) for 5 days. I would think the hard boiled eggs would keep just as well?
@@annelawler460 Yes they keep very well in the calcium water in the fridge!
Do you do the softening step? Thanks for showing this!
I do not do that step! The only time I needed to do it was when I made the noodles with calcium chloride instead of the calcium lactate. To me these have a perfect texture and firmness so maybe it will be up to people's personal tastes.
So cool! Thank You & Happy New Year! ❤🙏
Same to you!
I've never seen this before. Thanks so much. I'll be making chicken noodle soup this weekend 💜💙
Enjoy!
WOW, thank You
I love these noodles. I would like to make elbow macaroni with this. Is there a way to add Tara Gum, beef gelatin or something similar to thicken this more? I have a noodle maker on my Kitchen Aid and it drops the noodles straight down, so it wouldn't be a problem for it to add to the after bath. It is not the Kitchen Aid attachment I have seen on a different video of yours.
Sorry I don't really know how you would make macaroni with this. I would just experiment with it and add the ingredients you are wanting.
Thank you
Hi Anita.
So this is a really good recipe! Thanks for sharing it. I may add a little turmeric the next time! Question: Do we have to store them in the liquid? I was wondering if we can dry them off and seal them up? Thanks
We store them in the liquid in the fridge until ready to use, then rinse off well.
@@KetogenicWomanthanks…I found out the hard way…the liquid keeps them nice and firm! Happy Sunday Anita 😊
How well do these noodles hold up for adding to things like soup, alfredo, stroganoff, and other cooked/heated dishes? Thank you.
They hold up extremely well!
I made these following the video on Keto Asian Flavours. She said to use 3 tbsp of sodium alginate. My blender almost broke it was so thick. I'm not kidding, i smelled smoke. Next time I will use 1 tbsp like you do, and 3 full eggs. Do you rinse them after the calcium lactate bath? Thank you!
I keep my noodles in the fridge in the calcium bath where they seem to keep for a long long time! Then yes I do rinse them before using.
The first time I watched you made noodles that you poured on a baking sheet? Where was that
I have a few different versions of that! Here is my Keto Noodles Playlist:th-cam.com/play/PLcnK_MiscYLKKlqxd5g9H0mxOAJmX8IcL.html
Very helpful!
Thank you!
You mentioned that the ǹoodle mixture in the blender was thick like pudding. I wonder if, with some sweetener and vanilla, it would set up like pudding? Or maybe cocoa powder for chocolate pudding? May be another recipe to try?
Yes, in my other noodle video where I made the chocolate noodles it was very pudding like. But I did use Keto Chow chocolate mix in there so that probably contributed to the thickening.
The Gourmet Warehouse.ca 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
calcium lactate $11.99
sodium alginate $15.99
This is where you purchased your Italian seasoning blend that I cannot wait to try!
Hope this helps.
Stay safe😷
Everything is shut down in Toronto🦠
Gladys,
Toronto🇨🇦
Oh I'm so sorry, we have most things open here but lots of restrictions as well. Thanks for the info, the amounts are very small so I got the big bags from Modernist pantry. You got the Italian seasoning? You will love it!
How do you preserve, and cook it ? This is so awesome!
I just keep it in the calcium bath and when I want to use it I take the noodles out that I want, rinse them and use them! They seem to last a long long time in the fridge as long as they are in the calcium bath.
i made noodles using your recipe,,,love it..how long can you keep them? when refrigerating do you keep then with a little of the sodiumlactate?
I once kept some in the fridge for almost 2 weeks in the calcium lactate bath, they were still perfect! Not sure if you are supposed to keep them that long though!
I love your ideas! Where are your little bowls from? My brother loves star wars!
I got those recently from Costco!
Hi Anita,
What is the texture of the noodles? What is the best way to store them? Thank you.
These noodles, the texture is very good, almost like actual noodles. I store them in the calcium bath and they stay just the same as the day I made them and I've kept them for 10 days! They do not freeze well enough for my liking.
Awesome Anita gonna make me some noodles …I have a question about the alginate …since it is a thickener can it be used to make blender pudding with pressure cooked egg whites and a milk or maybe water flavored with caramel extract ?
I'm thinking it could but definitely have not tried anything like that!
Thank you very much for your help. Can you tell me how you keep them, freeze them? just keep in the fridge? how long can you keep them? thank you in advance, Kim
I keep them for several days in the fridge stored in the calcium water, then take out what I need and rinse them off. I don't freeze them, I haven't seen a need for myself to do that and I have'nt heard any good results from that from others.
@@KetogenicWoman Thank you very much! :)
Hi - could you print the recipe on the screen so we can visually see the amounts. Thank you
In the blender was 3 cups water, I added 3 whole hard boiled eggs and 1 tbsp sodium alginate. Due to copyright issues I cannot provide a printed version of Ann's recipe but I did provide a link to it.
Thank you for doing a video on this - fellow Canadian here from BC Interior and I appreciate the advise about ordering direct from modernist Pantry! I do have a question - can you freeze these noodles?
Glad it was helpful! So I've asked around about the freezing and some hate them after and some say they are ok. So I actually have not bothered. One batch like the one I made in this video is all I make at a time and it lasts several days in the fridge in the calcium water. So I just decided not to freeze these. If you go over to Serious Keto channel, Steve has a video called Noodle Q&A and he talks about freezing them. I had the impression he wasn't overly thrilled with them after freezing either. And Hello fellow Canadian from my own province! 😍
Thank you for this! I’ve been wanting to try this but it seemed very complicated. I can’t wait to try your version! How do these noodles keep? Are they ok in the fridge for a few days?
Yes, they last at least a week in the fridge in the calcium water
Great video!
Thanks! Love your products!
which of the pasta do you like the best of all of them?
This one with the whole boiled eggs! I would make this one going forward!
Wonderful! ❤
Thank you! 😊
I'm glad to see you do this with only eggs. I was wondering about that since I can't have much to eat. But I have a question. they were saying to let it sit in the bath for 1 hour. You just did it for a couple min. So how did it do compared to leaving it for an hour. I would love to have this go faster. But need to know were they strong enough with only a couple min in. I love also how you did them in portions. You do wonderful videos, thanks.
The video probably made it seem like just a couple minutes. I took the first batch out into a separate bowl and by the time I finished all the noodle making, the first bowl would be more than ready to use, IMO. They are definitely strong enough by then to use.
@@KetogenicWoman Thank you so much for replying.
Could you make butter & garlic then put the noodles??
That sounds delicous ! Buttery garlic noodles, yum!
What a lovely woman. I've really enjoyed watching you
Oh thank you!!
I wonder if instead of hardboiling my eggs, I could scramble them w/o fat in a non-stick pan? I'm going to have to try it. I didn't see u add the xanthan gum? but maybe you did and I didn't see it? Not sure. Anyway, ty for the great videos !
No xantham gum needed!
Hi, do you think you can do this in a tray and make lasagne sheets . And then make a lasagne dish and freeze it.
Check out Asian Keto Flavors, I think she did what you are suggesting
Great video Anita. I watched the Keto Asian's video before your's but decided it was too much chemistry for me. You made it look simpler, so I will try it. I noticed on same packages that the calcium alginate is 70g carbs and calcium lactate is 62g carbs. How does that affect the carb macros per serving? Thanks!🥰
Those carbs in those should be offset by the fiber count. You meant sodium alginate? Im not sure about calcium alginate.
@@KetogenicWoman Yes. I was off on that. I couldn't find a fiber count either. I looked some things up and figured it would be about 5g. I was just shocked they both had so many carbs in it.
Hi Anita! Happy new year!
I was thinking about purchasing your Egg Fast packet at your website, but you mentioned that you were going to update it. When were you thinking about having the updated packet ready? I've been keto for a long time but I've never done an egg fast -- there are a lot of rules to keep in mind!
A question about this recipe: Some egg fast rules say 3 eggs per meal, so if I could figure out how to make a sauce out of the fat and cheese, is it right that I could technically have *all* that pasta for a *single* egg fast meal?
Everyone who buys it gets all the updates whenever I do them, it is setup to automatically email out! I hope to have the updates done by the end of January but I can't give an exact date as I'm also in the process of selling my house and things happen, lol. Yes, you can eat that entire bowl at a meal if you can do it! I like to add butter and parmesan, lots of salt, yum!
@@KetogenicWoman Oh dear Lord, butter and parmesan...now I really am going to try these out in the next few days.
Can you have hollandaise sauce on and egg fast?
I think that would be acceptable! You would kind of have to figure out how many egg yolks and butter you are having and then use the whites say in an omelet or something! But doable!
I’m hoping to find a bottle with a ribbon type flat tip. I noticed a chocolate sauce bottle in my fridge has a flat tip, so when it’s empty I’m going to wash it and try making flat noodles.
Great idea! That could make a nice fetucinni noodle!
maybe a plastic pastry bag with a ribbon tip would work.
I never saw you rinse the noodles after they were in the bath nor how long you let them in the bath. Could you tell us what you did?
I only rinse them before I am going to use them in a recipe. Until I use them I store them in the calcium bath in the fridge, they last a long time!
@@KetogenicWoman Thanks for clearing that up. How long do they last in the frig? I heard that freezing them isn't all that good.