We like to add these to our chicken soup during Pesach. My family thinks they taste delicious, and add a special flavor to the holiday.
½ cup potato starch
1 cup water
Beat the eggs, then add the potato starch and water to the mixture.
Have your frying pan ready super hot, before you start cooking it. Spray the pan with oil, or wipe the pan with an oily paper towel.
Pour in a bit of the mixture, making just a thin layer covering the whole surface if the pan. when dry, flip out of the pot (still keeping the circle shape) wipe pan with oil again, and add more egg mixture.
Once all your "egg circles" are all completed, roll them up, and slice. Now you have long thin egg noodles to add to your soup!