Scrambled Eggs and Ramen Are a Textural Delight
Fried egg ramen is an umami breakfast filled with delicious texture, while instant ramen acts as a transforming canvas. Depending on how you cook them, ramen noodles can be soft and spongy or fluffy and crunchy. In this frying pan, we will have both. Grab your favorite flavor (red, orange, blue or pink flavored sachet) and it’s time for breakfast.
You will need a frying pan and a lid, preferably one that fits or nearly fits. I only have one lid too small and one too big, and if that’s the case for you, use the one that’s slightly smaller to fit snugly. Pour a quarter cup of water into the pan and add a tablespoon of vegetable oil. I like California Olive Ranch olive oil, but vegetable or canola oil will do. Making ramen soup is a situation where you just need to add water, but I wanted the bottom of the egg and noodles to fry at the end. That’s where oil will lend us a hand. Adding it at the beginning ensures that the pan is oily after the water has evaporated, while oiling the pan at the end will be more difficult.
All you need to fry eggs into ramen:
- If it’s time to get a frying pan with the right lid: 8″ non-stick copper frying pan
- Ramen Flavors for Every Morning Mood: Maruhan Ramen Noodle Soup
- Partner Ingredient: Happy Belly Cage Free Large Brown Eggs
- Crisp Oil: California Olive Ranch Everyday Extra Virgin Olive Oil
Turn the burner on medium-low heat and add the seasoning mixture as much as you like, but leave the rest of the seasoning for the sauce and popcorn . Drop the noodle bar into the pot and cover with a lid (poorly fitting or not). Let the noodles boil for three to five minutes. Open the pan and turn the noodles over. If the water has evaporated, add another 1/4 cup of water and cover. Simmer for another three to five minutes and remove the lid. The noodles should be soft, but not overcooked. Spread out the noodles to fill the mold and make a small hole in the center.
If you are using two eggs, make two indentations. By now, the water should be almost gone. Place the eggs in the prepared spots and cover again for about a minute to allow the egg whites to set on top. If you like a fully cooked yolk, then leave it for another minute. Remove the lid and let the eggs and noodles cook for about five minutes, or until the bottoms of the noodles are browned and crispy.
Spread the whole mass of fried egg noodles on a plate and enjoy with chopped green onions, golden mountain sauce or gochujang. The bottom of the noodles will be light and crispy, while the top will be softer. You don’t even need to add additional flavors to this dish; the salty, delicious water soaks into the noodles and concentrates a little on the bottom of the egg. Mix some runny yolk with elastic noodles and enjoy.
Ramen Fried Egg
Ingredients:
- ½ cup water (divided into 2 quarters)
- 1 tablespoon oil
- 1 pack instant noodles
- 1 or 2 eggs
In a small skillet, add 1/4 cup water and oil. Add the seasoning bag to the water and place the noodle brick on top of the liquid. Cover the pan with a lid and simmer over medium heat for three to five minutes. Open and flip the noodles. Add remaining 1/4 cup water if liquid has evaporated. Cover and simmer for another three to five minutes. Open and spread the noodles around to make room in the center. Crack the egg into the space and cover again for about a minute. Remove the lid and cook until the water has completely evaporated and the bottoms of the noodles are brown, crispy and dry. Serve hot.