The Original! Updated Viral keto egg noodle recipe & Keto Lasagna Sheets! Credit With Link

Ingredients

• 6 pieces Large Eggs (hard‑boiled, peeled)
• 1 tsp Sea Salt
• 2 tsp Xanthan Gum (Provides structure and elasticity)
• 1 tsp Sodium Alginate (Creates gel when contacted with calcium)
• ½ tsp Turmeric Powder (Optional, for natural yellow color)
• ½ cup Water (for blender) (Cold)
• 1 tsp Calcium Chloride (Dissolved in 1 cup water; creates firm noodles. Use calcium lactate for softer texture.)
• 1 cup Water (for calcium bath)
• 1 tsp Lemon Juice (Used only if softening noodles)
• ¼ tsp Baking Soda (Used only if softening noodles)

Instructions

1. Boil and Peel Eggs

   Place the 6 eggs in a saucepan, cover with water, bring to a boil, cover, and cook for 10 minutes. Transfer to a bowl of ice‑cold water to cool, then peel.

   Time: PT12M

   Temperature: 100°C

2. Blend Egg Batter

   Add the peeled hard‑boiled eggs, sea salt, xanthan gum, sodium alginate, turmeric (if using), and ½ cup cold water to the high‑speed blender. Blend on low for a few seconds, then increase to high and blend for at least 3 minutes until the mixture is hot, steamy, and slightly bubbly.

   Time: PT5M

3. Chill Batter

   Transfer the hot batter to a shallow container, cover, and refrigerate for at least 30 minutes. This allows bubbles to rise and the batter to thicken.

   Time: PT30M

   Temperature: 4°C

4. Prepare Calcium Bath

   Dissolve 1 tsp calcium chloride in 1 cup water. Stir until fully dissolved; the solution will appear cloudy. Set aside.

   Time: PT5M

5. Extrude Noodles into Bath

   Scoop the chilled batter into a squeeze bottle. Slowly squeeze the batter into the calcium bath, moving the bottle in one direction to create a continuous gel wall. Do not touch the forming noodles. Let them sit undisturbed until fully set (about 5‑7 minutes).

   Time: PT10M

6. Collect and Store Noodles

   Using a slotted spoon or spatula, gently lift the set noodles from the bath and place them in a bowl of cold water to stop further setting. Drain and set aside. No further cooking is required.

   Time: PT5M

7. Make Lasagna Sheets (Optional)

   Leave any leftover batter in the blender. Add a little water and a pinch of calcium chloride, blend briefly, and let sit for a few hours. Then, using a rubber spatula, scrape the sides of the container to release thin sheets, pour onto a flat surface, and let set in the calcium bath as above.

   Time: PT15M

8. Soften Noodles (If Desired)

   Place the set noodles in a bowl, add hot tap water, 1 tsp lemon juice, and ¼ tsp baking soda. Stir gently; a mild fizz will occur. Let sit for 2‑3 minutes, checking texture frequently. Rinse with cold water and drain.

   Time: PT5M

   Temperature: 60°C

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

3 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Large Eggs: Egg yolk powder (if available), Whole egg powder
• Instead of Sea Salt: Kosher salt, Table salt
• Instead of Xanthan Gum: Guar gum
• Instead of Sodium Alginate: Agar‑agar (different texture)
• Instead of Turmeric Powder: Saffron (expensive), Paprika (different color)
• Instead of Calcium Chloride: Calcium lactate
• Instead of Lemon Juice: White vinegar (¼ tsp)
• Instead of Baking Soda: Potassium bicarbonate

Equipment Needed

• High‑Speed Blender
• Saucepan
• Mixing Bowl
• Measuring Spoons
• Rubber Spatula
• Cold Water Basin
• Squeeze Bottle or Condiment Bottle (optional)

Critical Steps — Do Not Skip

• Boiling eggs for exactly 10 minutes to ensure easy peeling.
• Blending the batter on high speed for at least 3 minutes until hot and bubbly.
• Refrigerating the batter for a minimum of 30 minutes to allow bubbles to rise.
• Preparing a correctly proportioned calcium chloride bath (1 tsp per cup water).
• Extruding the batter into the calcium bath without touching the forming noodles.

Chef Tips from the Video

• Use fresh, high‑quality eggs for the best texture and flavor.
• If you prefer a deeper yellow, increase turmeric to ¾ tsp, but be careful not to overpower the taste.
• A squeeze bottle gives the most control when extruding; a piping bag works in a pinch.

Troubleshooting

Storage

Refrigerator: Store noodles or lasagna sheets in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Do not store at room temperature; they will dry out.

Make-Ahead Tips

• The egg batter can be prepared up to 24 hours in advance and kept refrigerated.
• Calcium bath can be made ahead and stored in the fridge for up to 2 days.
• Noodles keep well refrigerated; re‑soften briefly with hot water before serving if needed.

Frequently Asked Questions