Ramen Scrambled Eggs Recipe

Eggs: The base of the dish, providing protein and a fluffy texture.

Instant ramen noodles: Adds a unique texture and absorbs the flavors of the dish.

Butter: Used for cooking the eggs, adding richness and flavor.

Water: Needed to cook the ramen noodles.

Ramen seasoning: The seasoning packet from the instant ramen pack, essential for flavoring the dish.

When scrambling the eggs, use a gentle folding motion rather than vigorous stirring. This technique helps create soft, fluffy curds. Additionally, ensure the butter is fully melted and the pan is evenly heated before adding the eggs to prevent sticking and ensure even cooking.

• eggs - Substitute with tofu: Tofu can be scrambled similarly to eggs and provides a similar texture and protein content.

• instant ramen noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative and can absorb flavors well.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a similar richness to the dish.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• ramen seasoning - Substitute with soy sauce and miso paste: Soy sauce and miso paste can replicate the umami and saltiness of ramen seasoning.

• Allow the ramen scrambled eggs to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled ramen scrambled eggs to an airtight container. Ensure the container is sealed tightly to maintain freshness.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the eggs and noodles fresh and safe to eat.

• For longer storage, place the airtight container in the freezer. The ramen scrambled eggs can be frozen for up to 1 month without significant loss of flavor or texture.

• When ready to eat, thaw the frozen ramen scrambled eggs in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.

• Reheat the ramen scrambled eggs in a microwave-safe dish. Cover the dish with a microwave-safe lid or wrap to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Alternatively, reheat the ramen scrambled eggs in a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan to prevent sticking. Stir occasionally until heated through.

• Avoid overcooking during reheating to prevent the eggs from becoming rubbery and the noodles from drying out.

• For the stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Once the butter melts or the oil is hot, add the leftover ramen scrambled eggs.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes until heated through.

• For the microwave method:

  1. Place the ramen scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals if needed.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ramen scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through, stirring halfway for even heating.

• For the steamer method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Place the ramen scrambled eggs in a heatproof dish that fits in the steamer.
  3. Steam for about 5-7 minutes, or until thoroughly heated, ensuring the eggs stay moist and fluffy.

• Frying pan: Used to scramble the eggs and mix them with the ramen noodles and seasoning.

• Whisk: Used to whisk the eggs until they are well combined.

• Mixing bowl: Used to whisk the eggs before adding them to the frying pan.

• Saucepan: Used to cook the ramen noodles according to the package instructions.

• Measuring cup: Used to measure the water needed to cook the ramen noodles.

• Strainer: Used to drain the cooked ramen noodles.

• Spatula: Used to stir and scramble the eggs in the frying pan and to mix the noodles with the eggs and seasoning.

Pre-cook the ramen: Cook the ramen noodles in advance and store them in the fridge. This way, you can quickly add them to the scrambled eggs without waiting for them to cook.

Use a non-stick pan: A non-stick pan ensures that the eggs and noodles don’t stick, making the cooking process faster and cleanup easier.

Whisk eggs ahead: Whisk the eggs the night before and store them in the fridge. This saves time when you’re ready to cook.

Instant seasoning: Use the ramen seasoning directly from the packet to save time on measuring and mixing spices.