Egg noodle (dried noodles) is a very traditional noodle product with a long history. No matter whether there are eggs in the egg noodles in the past or now, it can't be generalized, depending on the ingredient list on the specific product label. The ingredient list lists the actual raw materials of the product, which must be written in a conspicuous position on the food label according to the national standards. As long as consumers carefully read the ingredient list on the food label, they can accurately judge whether there are eggs in the egg noodles.

Making vermicelli with fresh eggs requires strict process, and a little carelessness may cause odor and deterioration. Therefore, adding egg yolk powder (chicken whole egg powder) has become the first choice for most noodle manufacturers. Egg yolk powder is dried into powder by multiple processes, which is easier to store and transport, but it will lose some nutrients in eggs. Generally, the addition of dried noodles is mostly 5% ~ 8%, which will not exceed 10%. If too much egg ingredients are added, the noodles will taste hard, and merchants will certainly not do business at a loss. Egg powder or yolk powder is used more and more in food processing industry, and its nutritional value is not as good as that of fresh eggs, but it is similar.

Adding egg powder or yolk powder to dried noodles is not only delicious, but also stronger, but usually the price is higher. If the product is not marked with the content of egg powder, you can look at the order of egg powder in the ingredient list, because according to the requirements of national standards, the raw materials listed in the ingredient list are arranged in descending order, so if the egg powder in an egg noodle ingredient list is behind the salt, it means that the egg powder added in the egg noodle is less than the added salt and less than the salt!

Whether eggs are included or not can be seen through the ingredient list. In addition to the ingredient list on the food label, consumers should also pay attention to the nutrient list on the food label and know the contents of energy, protein, fat, carbohydrate and sodium. These nutrient values can better explain the nutritional value of a specific food, and consumers can choose the food that suits them accordingly.