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'.



Ingredients:

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

Method:

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.


Serves