Ramen Scrambled Eggs Recipes

RAMEN EGGS (AJITSUKE TAMAGO)

These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.

Provided by Lazarus

Categories Pickled Eggs

Time 2h35m

Yield 4

Number Of Ingredients 5

Ramen Eggs (Ajitsuke Tamago) image

Steps:

Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
Meanwhile, bring a large pot of water to a low boil.
Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
Slice eggs in half when ready to use.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 4 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 746.6 mg

Ingredients

4 large eggs
3 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine)
1 tablespoon cooking sake
1 pinch ground black pepper

PERFECT INSTANT RAMEN

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. "It's our snack, it's our peanut butter and jelly sandwich, it's our bowl of cereal," Mr. Choi said. "It's something that has been a part of my life forever."

Provided by Jeff Gordinier

Categories dinner, for one, lunch, soups and stews

Time 10m

Yield 1 serving

Number Of Ingredients 6

Perfect Instant Ramen image

Steps:

Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 2054 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pack ramen noodles with flavor packet
1 large egg
1/2 teaspoon butter
2 slices American cheese
1/4 teaspoon toasted sesame seeds
1/2 scallion, green part only, thinly sliced on the bias, optional

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In a resealable plastic bag, combine soy sauce, mirin, and water. Tip 1: If you plan to make the ramen eggs in just a few hours of marinating, use 0-1 Tbsp water. Otherwise, start with 2-3 Tbsp water and taste before adding more water. You have to adjust the saltiness to your taste and how long you plan to marinade. Tip 2: To use the minimal amount of the condiments (as we have to discard after marinating), I use a plastic bag. If you use a container, you will need to double the amount of condiment to cover the eggs.
Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).
When boiling, take out the eggs from the refrigerator and carefully and slowly submerge the eggs into the boiling water with a mesh strainer/skimmer or ladle to prevent the eggs from cracking.

Ramen Scrambled Eggs Recipes

RAMEN EGGS (AJITSUKE TAMAGO)

These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.

PERFECT INSTANT RAMEN

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