I am not sure what is a bigger fetish for me, eggs or noodles. The folks over at Modernist Cuisine demonstrated quite eloquently that omelets can be flat and striped. Looking at eggs through this lens allowed us to leapfrog to noodles. We took the idea of flat scrambled eggs and made them thin. We added a little tapioca starch for the strength and flexibility we needed to gve our noodles a little bounce in the mouth. The results were delicious.
Scrambled Egg Noodles
110 grams/ 2 large eggs
54 grams/ 3 large egg yolks
10 grams/ 1 tablespoon + 2 teaspoons tapioca starch
1 gram/ 1/6 teaspoon fine sea salt
Put the eggs, yolks, tapioca starch and salt in a medium bowl and use a whisk to gently stir them together until the mixture is smooth. Strain it through a fine mesh sieve. Set a steamer over medium high heat. Line a flat 6 x 9 inch stainless steel sizzle pan (or other flat, heatproof dish) that will fit into your steamer with plastic wrap and pour one third of the scrambled egg mixture onto the pan. The mixture should be about 1-2 mm thick. When the steamer is hot, put the pan with the egg mixure inside and cover with the lid. Steam for 1 minute. Remove the pan from the steamer and let the egg sheet cool to room temperature. Repeat with the remaining egg mixture in two more sheets. When the egg sheets are cool cut them into noodles or other shapes according to your preference.