A new chain opened a branch in town, Honeygrow. It serves salads, stir-fry, and probably bowls 
, as well as a small selection of desserts.
Apparently, they use egg white noodz in their stir-fries. I’ve never heard of these before.
Have any of you tried them? What are they like, and how are they different from whole egg noodz?
I did a short stint as an instructor at a kids’ cooking school.
As an experiement we tried making noodz with whole eggs, just egg yolks, just egg whites, water and milk (just amongst staff). We cooked them all in salted water (measured the salt for consistency).
Anything that didnt have yolk was just all wrong. The color was off, they were so bland we couldnt salt them enough, and thr unanimous conclusion was that they just need yolks, period.
You need some thickeners for egg white noodles so that they get good consistency
