📝 Instructions
= Recipe
1. Boil 16 oz wide egg noodles in a large pot of salted water per package directions. Drain and toss with 3 tbsp unsalted butter, melted.
2. Meanwhile, bring a medium pot of water to boil. Prepare an ice bath. Boil 6 eggs for 6-6.5 minutes for jammy yolks. Transfer to ice bath. Once cool, peel and break into pieces over the noodle bowl.
3. Add 0.667 cup sour cream or crème fraîche, 1 bunch scallions, thinly sliced, lemon juice from 1 lemon, 2 tsp poppy seeds, and 0.5 tsp fine sea salt to the noodles. Stir to combine. Taste and adjust seasoning.
4. Serve warm, garnished with fresh herbs (dill, mint, celery leaves, or parsley) and sweet paprika.
