Ramen Scrambled Eggs Recipe

Ramen noodles: These are the base of the dish, providing a chewy texture that pairs well with the eggs.

Eggs: They add protein and a creamy texture to the dish.

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

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the scrambled eggs.

When scrambling the eggs, make sure to keep the heat at medium to avoid overcooking. Stir continuously to achieve a soft, creamy texture. Adding the ramen noodles while the eggs are still slightly runny will help the flavors meld together better. Use butter instead of oil for a richer taste.

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

• ramen noodles - Substitute with soba noodles: Soba noodles have a nutty flavor and a similar cooking time, which makes them a suitable replacement.

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

• eggs - Substitute with chickpea flour: Chickpea flour mixed with water can create a batter that cooks up similarly to scrambled eggs.

• butter - Substitute with olive oil: Olive oil provides a healthy fat alternative and adds a different but pleasant flavor.

• butter - Substitute with coconut oil: Coconut oil can add a slight sweetness and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• salt - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar salty and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color.

• black pepper - Substitute with paprika: Paprika adds a different kind of heat and a slight smokiness, which can complement the dish well.

• 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 into an airtight container. For best results, use a container that fits the portion size to minimize air exposure.
• Label the container with the date to keep track of freshness. Ramen scrambled eggs can be stored in the refrigerator for up to 3 days.
• For freezing, portion the ramen scrambled eggs into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions into a freezer-safe bag or container to prevent freezer burn.
• Label the container with the date. Ramen scrambled eggs can be frozen for up to 1 month.
• To reheat refrigerated ramen scrambled eggs, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power in 30-second intervals, stirring in between, until heated through.
• For frozen ramen scrambled eggs, thaw them in the refrigerator overnight. Reheat using the microwave method mentioned above, or warm them in a skillet over medium heat, stirring occasionally until heated through.
• If the ramen scrambled eggs seem dry after reheating, add a small amount of butter or a splash of milk to restore moisture.

• 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 is melted or the oil is hot, add the leftover ramen scrambled eggs.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes or until heated through.
  5. Serve hot and enjoy!

• 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. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.
  6. Serve hot and enjoy!

• 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.
  5. Stir halfway through to ensure even heating.
  6. Serve hot and enjoy!

• Steaming Method

  1. Set up a steamer by bringing water to a boil in a pot.
  2. Place the ramen scrambled eggs in a heatproof dish that fits inside the steamer basket.
  3. Cover the dish with a lid or aluminum foil.
  4. Steam for about 5-7 minutes, or until heated through.
  5. Serve hot and enjoy!

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

• Strainer: Used to drain the cooked ramen noodles.

• Mixing bowl: Used to whisk the eggs with salt and black pepper.

• Whisk: Used to beat the eggs until well combined.

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

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

• Measuring spoons: Used to measure the butter, salt, and black pepper.

• Serving plate: Used to serve the finished dish hot.

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.

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

Pre-whisk the eggs: Whisk the eggs with salt and pepper the night before and store them in the fridge.

Melt butter quickly: Cut the butter into small pieces so it melts faster in the pan.

Use high heat: Cooking on high heat can speed up the scrambling process.