Browned Butter Egg Noodles


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Sometimes, “Keep it simple.” is the best rule to follow. It does not get any simpler than this dish — tender cooked egg noodles from the pantry tossed with nutty, roasted browned butter and bread crumbs.

I am Dutchie and Coal Cracker through and through and I never met a noodle I didn’t like; top them with simply with browned butter and I am in love.

This is a dish that can accompany many meats and vegetables as a side, it’s especially yummy with gravy or sauces, but I have a confession — I love them all by themselves, nestled in the middle of a warm plate, just begging to be adored and devoured!

My childhood is filled with memories of Mom making these and they are still an absolute favorite of mine.

Tips on Browning Butter

You can use more (I use more…) or less butter as desired. When browning butter, stir at the bottom of the pan. That is where the butter browns and burns the fastest. If your pan has a dark interior, you will have to scoop some of the butter into a spoon to check the color. DO NOT walk away while browning the butter.  It can go from “not-quite-there-yet” to “well, that didn’t go as planned burned” almost in the blink of an eye.

Browned Butter Egg Noodles

Recipe by A Coalcracker in the KitchenCourse: SidesCuisine: Pa. Dutch, Coal RegionDifficulty: Easy

Tender cooked egg noodles tossed with nutty, roasted browned butter and bread crumbs.

Ingredients

  • 8 ounces dried egg noodles, size noodle of your choice from thin to very wide

  • 4 tablespoons butter (or more to taste)

  • 1/2 cup plain dried breadcrumbs

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh parsley

Directions

  • Cook the noodles in lightly salted water according to package directions. Drain and return to pot.
  • Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it does not burn. Heat slowly, stir often, and DO NOT WALK AWAY!  Once lightly brown and emitting a slight “nutty” fragrance, immediately remove from the heat.
  • Add breadcrumbs and stir until the crumbs are well coated. Add the drained noodles, toss to coat and season to taste with salt and pepper.
  • Sprinkle with the parsley when serving.

Notes

  • Use more or less butter to your taste.
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