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Plus it will not poison your cells and turmeric will not add a noticeable flavor. Even if it did, it's good

Personally, I don't like turmeric taste.

Smart

Except for heavy metals such as lead. Many brands contain over the legal limit.

Thank you.

I've noticed this. I want to try but hesitant because I have questions that won't be answered😂

@@totallyrufusgo to Keto Asian Flavors the original creator of this technique. She answers questions on her youtube channel and explains the whys.This person needs to give credit to the original creator. However, seeing all the steps missed its probably good she says nothing

Did u try it? How it was

Surprised no one replied. The taste is neutral; I'm sure some people will detect the egg but my untrained palate they have little taste. I think this is due to the calcium-alginate gel, which is basically insoluble in water. For the same reason, the texture tends to be a bit rubbery, like Konjaku noodles, but not as strong... depends I think on how long it is resting in the lactate solution, and whether you soften them up with a sodium bicarb/vinegar soak prior to preparation. I just made them yesterday, and with my inexperienced preparation they had a texture that reminded me of calamari... again, like thick konjaku noodles, but without the fishy smell. I think it is definitely worth using as a base recipe and tweaking it to soften the texture.

@@MitchAmiano thanks! Sounds worth giving them a try 👍

it is not her recipe :) it was viral a few years ago

It is recommended that you prepare the noodles in advance rather than cooking them immediately. Because we will have time to rest the water from the noodles again.

@@lynlynnkitchen Hello, What is the liquid you put the noodle in before putting it in the refrigerator?

It can be cold. There is a children's toy that uses this to make candy spaghetti.

Keto Asian Flavors copycat JS She step by steps it

A mí me pasa lo mismo no llego a entender por no saber el idioma 😢😢😢

La.temperatura del agua no importa. Yo he hecho estos fideos muchas veces. En lugar de huevos crudos yo uso una latita de pollo del tamaño de las de atún. Ella está copiando la técnica creada por otro canal y ni siquiera da creditos

​@@vicgodard1583pollo en vez de huevos?? A qué saben estos fideos, los de huevo? Qué textura tienen?

If on keto yes ! If you are on an egg fast I wouldn't do it

I just made the recipe. I think if you don't use duck eggs, you should consider jumbo chicken eggs, or a couple of smaller eggs and another yolk. Duck eggs have much larger yolks in proportion to the egg size.

Seemed to be liquid from the earlier straining.

Can be vacuum sealed but can be frozen. Haven't done it yet.

Serious Keto has a video to answer questions about different ways of storing and preparing

Para eso puedes usar el traductor de Google!! Ingredientes 1.- Los Fideos 2 huevos de pato ~ 95 g (sin cáscara) 400 ml de agua (1) 1/2 cucharadita de goma xantana 2 cucharadas de alginato de sodio 100 ml de agua (2) 2-3 gotas de color amarillo huevo Ingredientes 2.- Solución de lactato de calcio 7 tazas de agua 2 cucharadas de lactato de calcio

Obrigado

Скопируйте и переведите....

my thought exactly?

Those were chicken eggs

I make this and use regular eggs, no problem. Tastes like noodles and texture is amazing. Don't bake with them.

I think Duck eggs have a little bigger yolk and slightly more fat in the yolk too.

Duck eggs ate higher protein and so they're stiffer. They're great for baking for that reason...and also why over-cooking makes them rubbery. Do you HAVE to use them for this? Nope. Chicken or quail work fine.

🌞ปั่นไม่นานนะคะ ใช้เบอร์ต่ำๆ ประมาณเบอร์ 1-2 จะได้ไม่เกิดฟองมาก 🌞ดูในคลิป-> ตอนจะหยุดเนื้อเค้าจะเนียน มีเส้นแบ่งเป็นสี่ส่วนชัดเจน (เรียกว่าอะไรไม่รู้ กดคลิปค้างดูเนื้อตรงนี้ก่อนค่ะ ตรงนี้ก็สำคัญนะ🙂) 🌞สารละลายฯ เตรียมส่วนของไข่ใส่ขวดเรียบร้อยแล้วถึงทำค่ะ 🌞จากนั้นมาบีบเส้นต่อเลย บีบเส้นลงบนน้ำ(สารละลาย) ที่เราวนๆ ไว้ ค่ะ ลองวนแล้วบีบรอบสั้นๆ ก่อน พอคล่อง เราจะจับทางได้เอง

สอบถามค่ะ ใช้โซเดียมกับ แคลเซียม ยี่ห้ออะไรหรอค่ะ อาจเป็นที่สารเสริม จะได้ซื้อตามค่ะ

ตัวสารละลาย Calcium Lactate - น้ำที่เราแกว่งๆ เส้นค่ะ เอามาเจือจางกับน้ำเปล่าอีกที

@@lynlynnkitchen โอ้ขอบคุณค่ะ ขอบคุณสำหรับการทำคลิปดีๆนะคะ

yes. sodium alginate is a seaweed and calcium lactate is a calcium supplement

You should cook them before eating.

You can use 2 hard boiled eggs plus just the yolk from a 3rd

eggs are sterile inside the shell, the only chance of bacterial contamination comes from on the surface of the shell. So just wash the eggs before cracking if you are concerned, however in the USA eggs are all treated to kill any bacteria anyway

You can use chicken eggs too. The difference is just taste

SHE'S SO IRRESPECTFUL.. DOESN'T ANSWER TO ANYONE.

@@rosatrevino6515 Take a look at the non-word you just used, and then judge someone. Have a nice day! 👍

clearly not lol

And who is? Do you ķnow the original video? Pls

The Keto Asian Flavors lady is where i saw this made first but she’s got her own method

Solo lo reemplazas con cúrcuma

เป็นเหมือนกันเลยคะ

It's just eggs.

when a karen has a brain but a gary doesnt

Check Ketogenic Woman, viral noodles. 3 boiled eggs, 3 cup water a d alginate

@@escapewithryley 😅🤣😂

@@karenrichardson6767 +Sodium alginate

yes, of course.

disgusting, I tried them

LoL harsh

Would you say similar to conjac noodles, as rhey are pretty bad. ?

@@sabirahchelbi3342 I don’t know if it is not even worse, I’ve just tried them…

Update, I did them wrong, you have to let them sit overnight, then rinse and do not forget the baking soda and vinegar bath ! After that, they came out just fine.

Do not forget the bad dihydrogenmonooxide and the oxigen and nitrogen in our air! All those chemicals how can we survive 😯

literally everything is chemicals

These are natural derivatives from food. Calcium lactate isn’t enzyme and milk and xanthan gum is a natural plant-based emulsifier.

In the west we'd just use chicken eggs, gelatin, and xantham gum. The calcium alginate she used here is just a gelatin made from seaweed. In the US we have it very cheaply made from beef collagen. It's found in the baking isle near the gelatin deserts of most grocery stores here. It will work in the same amount as a substitute in her recipe here. Xantham gum is a gluten-free thickener (thickening agent) like cornstarch, but cornstarch has gluten in it and is usually off-limits for people on strict keto or carnivore diets since it's made from the sugary starch of corn. Xantham gum is also found on most grocery store baking aisles near the cornstarch, baking powder, and different types of flours. Note that she added food coloring, so yours will be much less yellow and more white if you don't use any food coloring. It's unnecessary to use food coloring, unless you have a very picky eater.

@davidt1621 Um... okay. First, calcium alginate and gelatin are not the same thing. Gelatin wouldn't set fast enough or hold its shape well enough to form those long spaghetti strands, and it would melt immediately under heat. Calcium alginate when activated in a calcium lactate solution (or vice versa) is much stronger than gelatin. Cornstarch does NOT contain gluten. If you got cornstarch with gluten, you either got the wrong thing or purchased your cornstarch from a supplier that also processes wheat flour and there was a cross contamination. The food coloring IMO is entirely unnecessary. Sure, without it, the noodles won't look like spaghetti. But food coloring or no, they certainly won't feel or taste like spaghetti either (or like much else, frankly), so if your goal is to trick a picky eater, you are doomed to fail anyway.

1/4 t of turmeric colors them like pasta, 1/2 t colors them like egg noodles

@@Abion47 Bahhahah! this scared the hell out of my lower intestine when they said Corn Starch contains gluten! I've been trying so hard the past few months, since being diagnosed with Celiac disease only to find out I've been f$%#ing up with cornstarch all along! whew! Thanks for straitening this out for me and my doctor! LOL!

Those were chicken eggs.

why?

@@MRyansanayi do your own researches. this is my opinion based on my own researches...

@@danielbarbieri8199 if you are not confident about your opinion, it doesn't worth sharing. If you are sharing it, it means, that you are confident, and if you are confident, you have to be able to explain it or at least share your sources. If you are confident, but not sharing your sources of information, probably, you are narrow and spoiled snob which cannot orient in objective reality, where common good is rational, where communication and co-working helps to make society functioning more effective for people realising their potential (not only biological). If you wasn't going to share your "great knowledge", why you made this useless comment? Low dophamine? So, your "great knowledge" worth nothing if you have zero control and understanding about your own body, writing useless snobish commentaries just to fix dophamine.

Turmeric would work just as well and be better

not chemicals; minerals.

Check the labels on the food you buy they have a lot worse in there