Ramen Scrambled Eggs Recipe

Instant ramen: A quick-cooking noodle that serves as the base for this dish.

Eggs: Provides a rich, creamy texture and protein.

Butter: Adds a rich, savory flavor and helps cook the eggs.

Soy sauce: Enhances the umami flavor of the dish.

Green onions: Adds a fresh, slightly sharp flavor and a pop of color.

When scrambling the eggs, make sure to keep the heat at medium to avoid overcooking. This ensures the eggs remain soft and creamy, which complements the texture of the ramen. Additionally, when adding the soy sauce, pour it around the edges of the skillet rather than directly onto the eggs and ramen. This allows the soy sauce to heat up and mix more evenly, enhancing the overall flavor of the dish.

• instant ramen - Substitute with rice noodles: Rice noodles offer a similar texture and can absorb flavors well, making them a good alternative.

• instant ramen - Substitute with soba noodles: Soba noodles provide a nutty flavor and are a healthier option with more fiber.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based protein source.

• eggs - Substitute with chickpea flour batter: A mixture of chickpea flour and water can create a similar texture to scrambled eggs and is vegan-friendly.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can add a subtle flavor to the dish.

• butter - Substitute with margarine: Margarine can provide a similar texture and flavor to butter, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium option that still provides a savory flavor.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish in place of green onions.

• green onions - Substitute with leeks: Thinly sliced leeks can provide a similar flavor and texture to green onions.

• Allow the ramen scrambled eggs to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the cooled ramen scrambled eggs into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The ramen scrambled eggs will stay fresh for up to 3 days.
• For longer storage, consider freezing the ramen scrambled eggs. Place the airtight container in the freezer, where it can be stored for up to 1 month.
• When ready to eat, thaw the frozen ramen scrambled eggs in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the ramen scrambled eggs in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
• To enhance the reheated dish, consider adding a splash of soy sauce or a sprinkle of chopped green onions just before serving. This will refresh the flavors and add a touch of brightness to the dish.

• Microwave method:

  1. Place your leftover 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 to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Garnish with fresh green onions before serving.

• Stovetop method:

  1. Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil.
  2. Add the leftover ramen scrambled eggs to the skillet.
  3. Stir occasionally to prevent sticking and to ensure even heating.
  4. Heat for about 3-5 minutes or until thoroughly warmed.
  5. Optionally, add a splash of soy sauce or a sprinkle of fresh green onions for added flavor.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover 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.
  5. Remove from the oven and garnish with fresh green onions before serving.

• Steaming method:

  1. Set up a steamer by bringing water to a boil in a pot and placing a steamer basket on top.
  2. Place the leftover ramen scrambled eggs in a heatproof dish that fits inside the steamer basket.
  3. Cover the pot and steam for about 5-7 minutes or until heated through.
  4. Carefully remove the dish from the steamer and serve hot, garnished with fresh green onions.

• Skillet: A flat-bottomed pan used for cooking the eggs and combining them with the ramen.

• Whisk: A tool used to beat the eggs until they are well mixed.

• Bowl: Used to whisk the eggs before cooking.

• Pot: Used to cook the instant ramen according to the package instructions.

• Strainer: Used to drain the cooked ramen.

• Spatula: Used to scramble the eggs and mix them with the ramen in the skillet.

• Measuring spoons: Used to measure the butter, soy sauce, and green onions accurately.

• Chopping board: Used to chop the green onions.

• Knife: Used to chop the green onions.

Pre-cook the ramen: Cook the instant ramen ahead of time and store it in the fridge. This way, you can quickly add it to the scrambled eggs without waiting.

Use a non-stick skillet: A non-stick skillet ensures that the eggs and ramen don't stick, making the cooking process faster and cleanup easier.

Prep ingredients in advance: Chop the green onions and measure out the soy sauce before you start cooking. This minimizes downtime and keeps the process smooth.

Whisk eggs thoroughly: Whisking the eggs well ensures they cook evenly and quickly, saving you precious minutes.