how to add eggs to ramen

Aug 17

Aug 17 5 Ways To Add An Egg To Your Ramen

Photo by Jack Kingston @kingstonphotography42

Adding eggs to ramen is nothing new. Traditionally, eggs might be marinaded in soy sauce and mirin, or even miso. They would then be cut in half and added to the dish. You can try a much more simplified version of this popular technique to add a kick of protein and flavor to your favorite instant ramen!

Now I know you can just crack an egg in the boiling water when you're noodles are almost done and there's nothing wrong with that. But why not take a little time and care with your food? I promise after reading this article you'll have a little more knowledge about how these beautiful eggs can take our favorite instant food to the next level.

What follows are 5 simple ways to add an egg to your ramen noodles.

The Fried Egg

The fried egg has become much more than just a breakfast staple. Toss one on a burger, turn one into a sandwich, or even pop a few on your pizza! It only makes sense to add this classic to your favorite ramen. I will say that a fried egg pairs exceptionally well with a dry style noodle like the Indomie Mi Goreng.

I prefer an egg fried in a little olive oil AND butter (the oil will keep the butter from burning at high temperatures). You're looking for those nice crispy edges. Just add a little salt and pepper and that's it! I like to flip my eggs and cook both sides well while maintaining a runny yolk. This can be achieved by cooking at a relatively high heat.

Tip: Do you like a sunny side up egg, but are concerned with the egg not being fully cooked? Try this; when the egg is just about done cooking, put a tablespoon of water in the pan and pop on a lid for a few seconds. The steam will cook the top of the egg while still leaving the yolk runny and delicious.

Hard boiling eggs is one of the first thing I learned when teaching myself to cook at home. They make a great quick snack by themselves but are also a nice addition to salads, sandwiches, and of course, ramen!

Here's an easy way to make them:

How to cook a Hard Boiled Egg: Place eggs in a single layer in a saucepan. cover them by an inch with cold water. Stick that sucker on the stove and crank the heat. Once you reach a roaring boil remove the pan from the heat and let it sit for 11 minutes (use a timer, you should have one anyway if you're cooking ramen, right?) Then run your eggs under cool water until they're… cool. Done.

Keeping a few hard boiled eggs in the fridge is possibly the easiest way to turn instant ramen into a satisfying meal.

Soft boiling eggs is obviously just a slight variation on the hard boiled egg. These are more commonly seen in ramen restaurants and offer a nicely textured yolk that really elevates your bowl of ramen. Many times these are the eggs you see marinated in soy sauce or other spices.

How to cook a Soft Boiled Egg: Use the "hot water method". Leave your eggs out at room temp for a bit so the hot water doesn't shock them and crack the shell. Boil enough water to cover the eggs, but don't add the eggs yet! Once the water is boiling, reduce the heat to a simmer. Gently lower the eggs into the pot and let them simmer for about 6 minutes. Then run them under cold water to stop the cooking process.

I would recommend practicing this with one egg at a time until you get them exactly how you like them.

Marinade them in a mixture of soy sauce and mirin if you'd like. They'll keep in a jar in the fridge for up to a week.

Poached eggs bring back some memories, memories of working in a breakfast dive with some of the most picky eaters imaginable. People can get pretty, uhh... passionate, about their poached eggs.

But that's behind us now and we can focus on the GOOD aspects of the poached egg… slapping it in some ramen! Let's take a peak at cooking them.

This might sound crazy, but bear with me here… COOK YOUR POACHED EGG IN A SEPARATE PAN. I know it makes extra dishes and I already stated that there is nothing wrong with simply cracking an egg in your ramen while it cooks. But the extra care and attention will be worth it.

How to make a Poached Egg: Simmer 4 inches of water in a sauce pan. Add one tablespoon of vinegar (it'll keep the whites together). spin the water around with a spoon to make a vortex. Stop stirring and add ONE egg into the center of the vortex (crack the egg into a small cup first and GENTLY pour it in). Simmer that egg for 3 minutes then gently remove with a slotted spoon.

I think that this is what comes to mind when someone says "I like to drop an egg in my ramen". It's a simple method that can be done in the same pot while the noodles are cooking! Most people will wait until the noodles are almost done, then crack an egg in and whisk it around with a fork. My method is a little different. (Are you surprised?)

First of all there is the question of yolks. Often times the eggs in an egg drop soup are primarily egg whites, with the yolk bring swept off for other uses. I personally prefer a 2:1 ratio, two whites to one yolk.

I whisk my eggs in a separate bowl with a spoon (to create less bubbles). Then gently pour them into my boiling ramen (noodles included) while slowly stirring it all together. This leaves me with nice wispy eggs that don't clump the noodles.

That's it folks! 5 ways to add eggs to your ramen noodles! The egg is an incredibly versatile food so it only makes sense that it ended up in our favorite instant dish.

What are your favorite methods? Let me know in the comments!