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Need help with lukshen kugel


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Need help with lukshen kugel

sloyka | Oct 30, 2005 03:18 PM

Does anyone know the secret to not having all the eggs sink to the bottom which results in the noodles on top not binding together? All the recipes I see have pretty much the same ingredients (not looking for fruit or dairy in here, just good old fashioned sugar/cinnamon variety). With 8 Oz of noodles, 4 eggs and the oil and spices, even an 8 x 8 inch pan doesn't help. Someone suggested using a tsp of baking powder but I haven't seen that in any recipe.
Anyone have an ideas? I saw a recipe that called for 1 cup of applesauce. Does that help hold everything together or does that just change the taste?

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