Ramen Style Noodles with Fried Egg — Everyday Gourmet (2024)

FAQs

Why do people put fried egg in ramen? ›

Eggs are a great way to add flavor and protein to your package of ramen. Prepare the noodles with seasoning and as much liquid as you like. Then, decide how you want to prepare the egg. You can boil, poach, or simmer an egg directly in the ramen.

Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more. Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

Just cook the noodles until they've just started to separate from each other (about halfway through their total cooking time), pull the pot off the heat, break a raw egg into the center, place the lid on the pot, and let the whole thing sit for a couple minutes until both the noodles and eggs are cooked.

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

Your ramen will now have additional vitamins, nutrients, and minerals. Want protein? Add a boiled egg or tofu. Upscale ramen spots will often serve an egg on the side due to its nutritional value and its great taste.

What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamash*ta says.

Bring water to a boil, add noodles and turn down heat. Now here comes the fun part. Beat an egg with a fork in a seperate bowl. As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.

While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.

My favorite method is to boil an egg before I ever start the ramen. Boil for 7 minutes, transfer to ice bath for maybe 2 minutes or so, then peel. That'll make the runny yolk that's yummy in my tummy :) Then I like to drop it on top of the ramen when it's all in the bowl, and hit it with a few splashes of soy sauce.

Should I put cheese in my ramen? ›

There are really no bad choices when it comes to ramen and cheese combinations. Whether you're craving a miso and parmesan take on Italian wedding soup, a plate of Cheese Corn Ramen, or a simple bowl of Classic Cheese Ramen, there is really never a bad time for a cheese and ramen combo.

Ramen Eggs (Ajitsuke Tamago) are soft boiled eggs with a sweet, salty, and rich umami flavor. The yolk is perfectly soft and the flavors of the egg are SO delicious when topping your ramen, or any other way you want to eat them!

The soft-boiled cooking method ensures that the yolk remains runny and velvety, providing a luxurious contrast to the slightly firm, seasoned egg white. Plus, the glow of the egg yolk adds to the visual appeal of your ramen bowl!

As with the process of making mayonnaise or a hollandaise sauce, the yolk acts as an emulsifier. A protein called lecithin found in the colorful center of an egg becomes smooth and creamy when mixed together with a liquid (in this case, starchy pasta water).

Improved Texture: The combination of velvety noodles and a perfectly cooked egg adds a pleasing contrast of textures. Increased Nutrition: Eggs are packed with essential vitamins and minerals, making your instant ramen more nutritious.