Thursday, October 27, 2005

All Eggs Sang Mein

Mein can be made eggless and this recipe is totally the opposite. I do not use water, the liquid is all eggs. So, this noodle can be considered enriched. To obtain al dente, cooking the mein in the largest pot is important, as large quantity of water is needed and the mein is to 'koh lang hor' - pass through cold water. The mein can be kept in the freezer. It can be deep fried and the mein is then called 'yee mein'.

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2 1/2 - 3 cups bread flour
4 eggs
1 tbsp potassium carbonate & sodium bi-carbonate solution


Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs.

Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet).

Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins.

Knead dough and roll out into rectangular shape, then cut into four equal pieces.

Dust each piece with tapioca flour lightly to prevent sticking.

Cover the pieces with a clean dry tea towel.

Prepare your noodle machine by adjusting the knob with the rollers to the widest setting.

Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest.

Next, set the machine for shredding then shredd the dough.

Repeat this procedure with the rest of the dough.

Toss the noodles lightly in tapioca flour to prevent them from sticking together.

The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer.



Anonymous said...
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Anonymous said...


I have never eaten noodles made way, but my parents did mention to me they used to make noodles this way, just with egg and no water. They all talked about how good the noodles were!

lilyng said...


why don't you try making them. it is worth it. i will be posting how to cook them and 'kon loh' it with black soya sauce/oyster sauce or abalone sauce.

Anonymous said...

Dear Lily, Thank you for another wonderful noodle recipe.

Just wondering what can be used instead of lye water ? can I use baking soda?

thank you

lilyng said...


i think you can use baking soda.

Anonymous said...

Yes,can use baking soda,just mix 1 tbsp baking soda and 1 tbsp water.Tried it and it works.

Thanks Lily, for the recipe.I made a simple kon loh with sesame oil,oyster sauce and soy sauce.For addition I made sui kow soup(the bigger version of wantan)

lilyng said...

hi paul

thanks for dropping by and giving the good tip.

glad you enjoyed your kon loh mein.

Anonymous said...

Hi Lily,
I tried making these noodles, and it turned out pretty good. My only complaint is that the noodles were not as al dente as one would get at the store/restaurant. Please advise. Thanks.

lilyng said...


to achieve al dente, the cooking time of the noodles in a big pot of boiling water is crucial depending on the cut size of noodles.

the amount of liquid(egg + water) has to be just enough to wet the dough and when a small handful is squeezed hard, it can be formed into a dough. too much liquid will make noodle softer.

SteamyKitchen said...

Hi Lily, I'm glad to get this recipe. I'll try it out with baking soda.

Anonymous said...

Hi Lily, I made these noodles yesterday and kept them in refrigerator overnight. The color of those uncooked noodles turned to dark green the next day. Is that normal? Is too much Lye water make the noodles to dark green? Please advise, Thanks.
Tess L.

lilyng said...


yes, it is the alkali present in the flour. For it to turn dark green, then it has to be too much.

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