I updated kugel with browned butter and omitted sugar. In our vegetarian home, it's lovely main dish and perfect for Shavuot. I make it with less butter than most recipes, yogurt rather than sour cream, and ricotta because my spouse doesn't like cottage cheese.
Deb Perelman's family's kugel recipe inspired me to try beating the eggs and I copy-and-pasted her description of browning butter. —Edith
wide egg noodles
plain whole milk yogurt
freshly ground pepper
In This Recipe
Preheat the oven to 350°F. Parboil the noodles for five to seven minutes and drain. Spread the noodles in a 9x13" pan.
In a small saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and allow to cool slightly.
Crack the eggs into a large bowl and beat until foamy and light in color. Add yogurt, ricotta, browned butter and seasonings and beat to combine.
Pour egg mixture into the pan with the noodles and shake-shake-shake the pan to level the kugel. Bake for 50 to 60 minutes, or until the kugel is set. Let rest for 15 minutes before cutting and serving.