Egg Lokshen "Noodles" for Chicken Soup... a traditional Passover recipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) and Stephen Darori

For some people these egg "noodles" will evoke all sorts of childhood Passover memories, but if you've never come across them, allow me to introduce you.

Since flour-based noodles are out on Passover, many people make thin crepe-like pancakes out of eggs, which they then roll up and cut into strips, forming kosher-for-Passover noodles (Lokshen, in Yiddish) which taste marvelous in chicken soup. The thinner they are, the better they taste.

Note: Some people add potato starch, but I haven't included any in this recipe since I find it unnecessary.
Ingredients:
6 eggs
½ cup water
kosher salt
2-3 tablespoons oil

Directions:

1. Beat the eggs and salt. Slowly add the water and keep beating until fluffy.
2. Heat 1-2 tablespoons oil in a frying pan. Swirl to coat the pan.
3. Pour in just enough of the mixture to cover the bottom of the pan. Cook 1-2 minutes, then gently flip and cook 1 minute more. (Amount of batter and cook time will vary depending on the size of your pan.)
4. Tip egg "pancake" out of the pan and onto a cutting board. Cut into thin strips.
5. Repeat until egg mixture has all been used.
6. Serve in soup.