Papa Joey & Grandma Bevy would make this for Rosh Hashanah every year, or for a special treat if we begged. Cold leftover slices, dunked in hot creamed coffee seemed like the best breakfast ever to a little Buttery Babe, even if I needed a Ginger Ale after to settle the heart burn!

  • 12 ounces Fine Egg Noodles
  • 6 large Eggs
  • 10 tablespoons Olive or Vegetable Oil (maybe more)
  • 2 teaspoons Kosher Salt
  • 1 teaspoon freshly cracked Black Pepper
  1. Cook the Egg Noodles in salted water according to package directions – they are fine, so you can’t really get an al dente. When the noodles are done, drain, rinse in cold water and drain again.
  2. In a large bowl, beat the Eggs with 2 tablespoons of the Oil until combined. Beat in the Salt and Pepper, then gently mix in the Noodles with a rubber spatula.
  3. Heat a 10 – 12 inch skillet over medium low (non-stick is fine) and add 4 tablespoons of oil. When the oil is hot, pour in the noodle mix and even out the top with the spatula. Cover the skillet and let cook 10 minutes for light golden brown and up to 15 minutes for a more dark and crunchy crust.
  4. After the time is up, take the cover off the skillet. Have a large plate ready. Use a spatula or knife to run around the edge of the kugel and make sure that it is loose. Using hot pads and either the skillet lid or the plate, quickly and fearlessly flip the skillet (and the kugel) over onto the lid/plate. Put the skillet back on the burner, add in another 2 tablespoons of oil, and gently slide the kugel, back into the skillet. The top is now the bottom! Use the spatula to center the kugel and push the center down. Cover and cook for another 5 – 10 minutes.
  5. Now the kugel can easily slide onto the plate. Serve hot or room temperature. It can be reheated in a 250* oven for about 30 minutes (I usually put it in a pie pan for this)
  6. If you do not want to deal with the hassle of the flipping, put the kugel mix in a well greased baking dish, about 9×9 and cook at 375* for 45 minutes.