If you’re wondering how to put the egg in ramen, this article is for you. This article will cover boiling an egg, adding a jammy egg, and its seasoning. It’s not new to make ramen with eggs in it. Traditionally, soy sauce, mirine, or miso may marinate eggs. After that, they would be split in half and put in the dish. Try a more straightforward variation of this well-known method to give your favorite instant ramen a flavorful and protein boost.
If you haven’t tried ramen eggs before, you’ll be happy to know that this dish is as easy as it looks! After reading this post, you will know a little more about how these lovely eggs can elevate our go-to rapid food. But why not give your food a little extra thought and attention? I guarantee it. The following recipe is a simple guide that only uses five ingredients, plus a few optional spices.
Tips for Adding an Egg in Ramen
Adding an egg to ramen is easy to do and tastes great. For a softer texture, marinate the egg in a mixture of half a cup of soy sauce, 1/3 cup of sake, three tablespoons of sugar, and a large pinch of salt. Cover the variety and allow it to stand at room temperature for an hour, or you can use a mesh strainer to lower the egg into the boiling water. You may want to do this ahead of time so that the egg is fully submerged in the marinade.
You can use either a poached or raw egg, depending on your preference. To add an egg to ramen, boil the noodles until soft and translucent. Once the noodles have reached the desired softness, drain the liquid and serve immediately. Then, add an egg and stir the ramen to incorporate it. If you want more spiciness, add slices of raw or hard-boiled egg or cheese.
Boiling an Egg for Ramen
If you want to elevate your ramen game, consider serving a perfectly boiled egg. You can make these eggs at home by following a few simple steps. First, ensure that your pot’s water is at least an inch above the eggs. Next, use a slotted spoon to slide the egg into the water carefully. When the water is at a rolling boil, remove the eggs from the water.
If you don’t have a noodle steamer, you can cook the ramen eggs in a separate pot. Just be sure to use paper towels to keep them submerged in the marinade. The four to twelve hours the eggs stay submerged in the water are the ideal cooking time for a soft, intensely flavored egg. An immersion circulator can do the trick if you want to make an onsen tamago similar to a custard. If you are worried about the tamago’s quality, you can make it in your beer cooler.
Here are quick methods to make ramen noodles with an egg.
The Fried Egg
I will say that a fried egg goes incredibly well with a dry-style noodle. It’s no longer just for breakfast that people eat fried eggs. Add a few to a pizza, make a sandwich out of one, or toss one on a burger.
My ideal fried egg is made with butter and a little olive oil (the oil will keep the butter from burning at high temperatures). Look for those beautiful, crunchy edges. The only other ingredients are a little salt and pepper. As long as the yolk is still runny, I like to turn my eggs and cook them well on both sides. Reasonably high heat can be used to cook to achieve this.
Advice: Do you enjoy a sunny-side-up egg but worry that it won’t be cooked through completely? Try this: when the egg is almost done cooking, add a tablespoon of water to the pan and cover it briefly. The steam will cook the top of the egg, but the lovely, runny yolk will remain strong.
The Hard-Boiled Eggs
One of the first skills I learned to cook at home was how to boil eggs hard. They are a terrific addition to salads, sandwiches, and ramen, but they also make a fantastic quick snack themselves!
To cook a hard-boiled egg, arrange the eggs in a saucepan in a single layer. Add one inch of cold water over them. Turn up the heat and put that sucker on the stove. Use a timer to keep track of the 11 minutes after the pan has reached a roaring boil; if you’re cooking ramen, you should already have one. Then, run them under cool water when your eggs are cool.
The simplest approach to transforming quick ramen into a filling lunch is probably to keep a couple of hard-boiled eggs in the refrigerator.
The Soft Boiled Eggs
Of course, soft-boiling eggs are merely a small modification of hard-boiling. These are frequently the eggs you see marinated in soy sauce or other herbs and spices. These are typically found at ramen restaurants, providing a wonderfully textured yolk that significantly improves your bowl of ramen.
Use the “hot water method” to cook soft-boiled eggs. Let your eggs sit at room temperature for a while so the hot water won’t startle them and crack their shells. Before adding the eggs, bring enough water to a boil to cover them. When the water has boiled, turn the heat to a simmer. Place the eggs in the pot carefully, then cook them for about 6 minutes. After that, submerge them in ice water to stop the cooking.
The Poached Eggs
A few memories are brought back by poached eggs, including those of working in a breakfast joint with some of the pickiest customers imaginable. When it comes to their poached eggs, people can become rather, well, passionate.
But now that is over; we can concentrate on the good qualities of the poached egg—putting it in some ramen! Let’s look at cooking them now.
Grill your poached egg in a different pan. Please bear with me even if this may sound crazy. Although I already mentioned that there is nothing wrong with just cracking an egg into your ramen as it cooks, I am aware that doing so creates extra dishes. However, it will be worthwhile to take extra precautions.
Simmer 4 inches of water in a saucepan to prepare a poached egg. Add one tablespoon of vinegar to keep the egg whites from separating. To create a vortex, spin the water using a spoon. Once you’ve added one egg to the vortex’s center, stop churning (crack the egg into a small cup first and gently pour it in). The egg should be gently removed with a slotted spoon after 3 minutes of simmering.
The Egg-Drop Egg
While the noodles cook, you can use this quick technique in the same pot. Most people will wait until the noodles are nearly finished before breaking an egg into it and whisking it with a fork. You’re surprised.
The issue of yolks is first and foremost. Frequently, most of the eggs used in an egg drop soup are egg whites, with the yolks removed for other purposes. Two whites to one yolk, or a 2:1 ratio, is what I prefer. I use a spoon to whisk my eggs in a different bowl (to create fewer bubbles). Then, while slowly combining everything, carefully pour them into my boiling ramen, including the noodles. I’m left with lovely wispy eggs that don’t clump the noodles.
Everyone, that’s it! There are five different methods to add eggs to ramen! Given how flexible eggs are, it seems that they would end up in our go-to quick meal.
Adding a Jammy Egg to Ramen
To add a jammy egg to ramen, you can use the same basic preparation methods as for omelets—first, soft-boil an egg. Use a boiling water bath for cooking an egg for about 6 and 30 seconds, then transfer it to a cooling ice bath. Once cooled, peel it and place it in a container with soy sauce, mirin, and sugar. Cover the container and refrigerate overnight. When ready to add to ramen, remove from refrigerator.
To cook a jammy egg, follow the recipe for boiled eggs. The key is to use enough water to cover the eggs and to gently lower them to a simmer. This process is easy and can be repeated several times. After cooking, ramen eggs can be stored in the refrigerator for two to three days. After cooking, ramen eggs can be stored in the refrigerator for two to three days. In addition to ramen, you can serve it with a salad or a Japanese egg salad sandwich.
Adding Seasoning to it
Aside from sesame oil, you can add a variety of flavors to your ramen. For example, try substituting beef for pork if you’re tired of the usual pork and vegetables. Then, add some cornstarch or flour to make it more tender. If you’re vegetarian, you can also opt for tofu. Tofu is usually pan-fried and gives the dish a crispy texture. If you don’t want to use pork, consider adding some scallions or paprika.
Other seasonings you can add to ramen are ginger, garlic, ginger, and red pepper flakes. It’s best to leave half of the packet for this purpose, as these are the saltiest. You can also try other seasonings such as oil, vinegar, and soy sauce, which can be used as a substitute for salt. While you’re at it, don’t forget to try the various combinations to make your ramen more interesting and delicious!
Recipe for Ramen Egg
Ramen Scrambled Eggs
For a quick and simple breakfast, try this recipe for ramen with eggs! If desired, finish by adding hot sauce.
- One packet of 3-ounce Ramen noodles (any flavor)
- One teaspoon of freshly chopped parsley, or as desired
- Vegetable oil, one tablespoon
- 12 chopped onion
- Two large size eggs
- One spoon of water, or as required
- One dash of salt
Step 1- After adding them to a saucepan of boiling water, after draining water, add parsley and the flavor packet to the noodles.
Step 2- In a nonstick skillet, heat oil over medium heat. Cook and stir the onion for 2 minutes or until aromatic. Noodles should be added, then stirred for an additional two minutes.
Step 3- After whisking them together in a bowl, Pour the eggs, water, and salt into the same skillet as the noodle mixture. Cook and whisk eggs for 2 to 4 minutes until they are set and cooked.
Per Serving: 343 calories; 14.5g of protein; 13.5g of carbs; 26g of fat; 372.1mg of cholesterol; and 594.7mg of salt.
Additional Tips for Ramen Egg
The yolks of the eggs are prone to stick to the knife while cutting them in half. To reduce this, chop the eggs with a damp knife or, as ramen establishments do, use a piece of string or fishing line.
The steeping liquid can be flavored with various ingredients, including dried shiitake mushrooms, dried sardines or anchovies, bonito flakes, kombu, onion, and garlic.
In their liquid or without it, ramen eggs can be kept in the refrigerator for about four days. After two days, the eggs will probably be entirely healed.
How should you Crack Egg in Instant Ramen?
With any ramen soup, eggs go great. You will be satisfied with the extra egg. Additionally, instant Ramen’s nutrition is not optimal. The soft and juicy egg yolk provides some bulk to your bowl of ramen. There are only noodles and soup powder in instant ramen packs. To fix this issue, add an egg. Calcium, magnesium, iron, and vitamin B2 are all in moderate amounts in one egg.
What if I Add Cheese to Ramen with Egg?
The cheese-topped instant ramen noodles are like regular ramen noodles. It is a delectable one-pot dish with a Korean influence where milk, cheese, and butter are used to make the ramen creamy and cheesy.
Due to their simplicity in preparation and excellent cheesy flavor, these cheesy ramen quickly gained popularity on TIKTOK during the lockdown and quickly evolved into the lockdown comfort meal.
Ramen is quick and easy to make and fill and only needs a few simple ingredients. The hot ramen is slightly milder and extremely cheesy after being prepared with cheese and milk, and both children and adults enjoy it.
How to Make Ramen with Egg in Microwave?
Mix the noodles, seasoning packet, and 2 cups of water in a medium bowl. Microwave on high for 4 minutes or until the noodles are cooked. Crack the egg on top of the noodles after stirring them. For one minute on high power, until the egg white is barely set, the yolk is still runny in the middle. Serve the ramen instantly after adding the scallions, ham, and cabbage to the top.
Is Ramen Noodles Good for your Health?
IIt Is Full of Sodium. A mineral called sodium is necessary for your body to function properly. Instant ramen noodles contain several nutrients, such as iron, B vitamins, and manganese, but they are low in fiber, protein, and other critical vitamins and minerals. On the other hand, eating a diet high in sodium is bad for your health.
It’s not new to make ramen with eggs in it. Boiling an egg and adding an egg to ramen is easy and tastes great. If you want a little more spiciness, add slices of raw or hard-boiled egg or cheese. Try this if you enjoy a sunny-side-up egg but worry that it won’t be cooked completely. Add a tablespoon of water to the pan and cover it briefly. The steam will cook the top of the egg, but the lovely, runny yolk will remain strong.
The easiest way to transform a couple of hard-boiled eggs into a filling lunch is to keep them in the refrigerator. Ramen noodles are quick and easy to make and only need a few simple ingredients. Instant ramen noodles contain several nutrients, such as iron, B vitamins, and manganese, but they are low in fiber, protein, and other critical vitamins and minerals.