"Noodle eggs" are thin noodle-like strips
of egg. They can provide a bedding
for other items, or serve as a nifty little side. They're
also quite simple to make.
Beat however many eggs you're going to use well, then,
using a greased or nonstick pan, make a
series of paper-thin omelets, cooking one scoop of egg at a time,
and make sure the egg is cooked well enough that it
is no longer sticky. (They cook more evenly if you cover
the pan. If the omelet is a little thicker than ideal,
I flip the whole thing over and press it briefly into
the pan.) Stack the omelets.
Then roll them up and, using a very sharp, nonserrated
knife, cut them into thin, noodle-like strips.