Once done, turn off the slow cooker and give everything a final gentle toss to distribute the buttery eggs evenly. Taste and, if you like, add a pinch of salt or black pepper at the table, though the salted butter often provides enough seasoning. Serve hot, straight from the slow cooker, while the noodles are still soft and the eggs are warm and fluffy.
If you have a slightly fuller pantry than my grandmother did, there are a few simple ways to dress this up without losing its spirit. Stir in a small handful of grated cheese (like cheddar or Parmesan) during the last 10 minutes of cooking so it melts into the noodles. If you keep dried herbs on hand, a pinch of dried parsley or chives sprinkled over the top before serving adds a bit of color. For extra richness, you can swap 2 of the eggs for 1/4 cup of heavy cream or evaporated milk beaten into the remaining eggs, though that does technically add another ingredient. To stretch the meal, fold in a cup of leftover cooked vegetables (like peas or chopped green beans) at the very end, just long enough to warm through. For food safety, be sure to cook on LOW until the eggs reach a safe temperature (at least 160°F/71°C in the center); if your slow cooker runs cool or is very full, allow extra time and check that no liquid egg remains. Don’t leave the finished dish on the warm setting for more than 2 hours, as eggs can become overcooked and fall into the temperature “danger zone” if held too long. Refrigerate leftovers within 2 hours, store in a covered container for up to 3 days, and reheat gently on the stovetop or in the microwave with a small pat of butter to restore moisture.
