Davydd's Egg fried Spaghetti

Davydd's Egg fried Spaghetti


1 person made this

About this recipe: I love egg and spaghetti so I combined the two with a little something else. Its a good recipe for beginners like me I think. You can top with jarred pasta sauce instead of the tinned tomatoes for a tasty twist.

Kitchen-Witch Monmouthshire, Wales, UK

Serves: 1 

  • approximately 100g spaghetti
  • butter
  • 2 eggs
  • 1/2 lemon, juiced
  • olive or vegetable oil
  • 1 tin tomatoes
  • salt to taste
  • pepper, curry powder, etc.

Prep:2min  ›  Cook:25min  ›  Ready in:27min 

  1. Bring cold water to the boil in a medium sized saucepan, add a teaspoon of salt and a bit of butter to stop the spaghetti from sticking together. Once the water has boiled snap the spaghetti in half and add to boiling water. Now wait for spagetti to cook.
  2. Whisk 2 eggs in a pint sized container and add to that the juice of 1/2 a lemon, whisk till the liquid is completely yellow and no egg white is showing.
  3. When the spaghetti has cooked, drain the water out and put back on the heat, add oil and stir until spaghetti is fully coated in oil. Add the egg and lemon mixture, and stir and fry but watch it so it doesn't burn. But once you can see the egg is mixed and has formed fully on the spagetti strands, take the it off the heat and cover it with a lid.
  4. Now for the sauce, take 1 tin of tomatoes or more and put in another pan and heat it up and then add salt and any spice you feel will go with your egg fried spaghetti. You can thicken your sauce with a bit of plain flour, though don't add too much.

Serving suggestion

The amount of servings depends on how much spaghetti you make, so be careful you don't make too much or too little. I have made that mistake before and had to throw lots of food away which didn't exactly make me feel very nice.

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