Egg-Covered Noodles

Egg-Covered Noodles

　　Egg-Covered Noodles (locals in Wubao commonly refer to noodles as "leaked noodles" or 漏粉) is an authentic and distinctive snack from Wubao. Meticulously selected ingredients, precise craftsmanship, and rigorous procedures come together to create a dish that embodies color, aroma, flavor, shape, and essence—featuring a striking yellow-and-white contrast and a rich fragrance. When eaten, it is tender and delicious, leaving the teeth moist, the mouth fragrant, and an irresistible urge to keep eating.

　　Ingredients: For the noodles, choose high-quality wire-thin noodles, preferably in a clean, semi-transparent grayish-white color. Such noodles withstand high heat, turn crystal clear after cooking, have a satisfying chew, and leave a lingering taste. As for eggs, free-range rural eggs (commonly known as native or "country" eggs) are the best. These native eggs are often called the “soft gold” among eggs. When fried, their yolks are bright yellow and golden, not only free of any eggy smell but also tender, delicate, and naturally fresh.

　　The method for making Egg-Covered Noodles is as follows: Crack 4–6 eggs into a bowl, add a small amount of ginger powder and salt, then stir well and set aside. Next, boil water and cook the noodles until just softened, then drain. After that, heat some rapeseed oil in a clean pan, add chopped scallions, and stir-fry the noodles. Once they’re heated through, add a bit of Sichuan peppercorn powder, MSG, and an appropriate amount of salt, and continue stirring. Finally, pour the beaten egg mixture over the noodles and stir-fry everything together over high heat until evenly combined.

　　Source: People’s Government of Wubao County