Ramen noodle soup is one of those classic comfort foods we never get sick of, indeed. But do you know a new way to make an old budget-friendly classic: raw egg ramen noodles? You can make your own homemade egg drop ramen soup!
How to cook egg in 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. If you prefer drier eggs and noodles, scramble the eggs with the drained noodles.
Let’s experiment with Battersby to find your favorite way!
How To Cook An Egg In Ramen?
Can you put a raw egg on ramen? A delicious stew, bubbling hot, always comes with uncooked egg, which adds an extra layer of flavor and richness to the dish.
So, yes. You can have microwaved eggs taste as an added rich flavor to your instant ramen noodles. Below, we’ve shown you five ways to add egg to ramen and make it a perfect classic yet interesting combination.
Ramen with hard-boiled eggs will fill up your hungry stomach.
- Place the egg and water in a pot.
Pour enough water into the pot to cover the egg by 1 inch (2.5 cm). Set the pot on the stove.
- Bring the water to a boil and turn off the heat.
Heat the pot over high, so the water begins to boil. Turn the heat off, but leave the pot on the burner.
- Rest the egg in the water for 10 minutes
The egg will finish cooking in hot water even with the heat off. Turning off the heat will prevent the egg from overcooking and becoming tough.
- Peel the egg and reheat the water in the pot
Use a slotted spoon to lift the egg out of the hot water. Leave the hot water in the pot and turn the heat back on to high. Run the egg under cold water so it’s easier to peel.
Ensure that there aren’t any bits of shell stuck on the peeled egg. You may want to rinse the peeled egg underwater to get any bits of shell off.
- Cook the ramen
Once the water in the pot is boiling again, add the noodles. Boil them for 3 minutes or until the noodles soften slightly.
For soupier noodles, leave the water in the pot or drain the noodles and return them to the pot, if you like mainly noodles.
- Season and serve the ramen with a hard-boiled egg
Stir any seasonings or vegetables into the noodles. Slice the hard-boiled egg in half and add it to the ramen. Serve the ramen while it’s still hot.
You can store the leftover ramen in the refrigerator for 3 to 4 days in an airtight container.
Soft-boiled eggs are tasty and aromatic.
- Boil water and add eggs
Measure 2 cups (475 ml) of water into a pot and turn the heat to medium so the water bubbles gently – lower one whole egg into the water.
- Simmer the eggs for 7 to 8 minutes
Let the egg cook gently until it’s as cooked as you like. If you want a runnier egg yolk, cook it for 7 minutes. For a more set egg, simmer it for 8 minutes.
- Chill the soft boiled eggs for 30 seconds
Set a bowl of ice water next to your stove. Use a slotted spoon to lift the soft-boiled egg out of the pot and place it directly into the ice water.
Let it chill for 30 seconds so it stops cooking.
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- Cook and season the ramen
Heat the water in the pot over high heat until it boils. Stir in the ramen noodles and cook them for 3 minutes or until they’re the texture you want.
Drain off as much water as you want and leave the noodles in the pot. Stir the ramen seasoning packet into the ramen, or use your favorite seasonings instead.
- Peel and add the egg to the ramen
Crack and peel away the eggshell. You can place the whole soft-boiled eggs into your ramen or slice them in half and put them in the noodles. Slurp up the noodles while they’re still hot.
Simmered egg brings a mouth-watering look to your bowl.
- Cook the noodles in the water for 3 minutes
Measure 2 cups (475 ml) of water into a pot and bring it to a boil over high heat. Add the ramen and break up the noodles as they cook.
- Add the seasonings
Open the seasoning packet and add it to the pot with the noodles and broth. If you’re using other seasonings instead of the pack, add them now.
- Beat the egg
Crack an egg into a small prep bowl and beat it with a fork until the yolk and white combine. Or you can lightly beat the egg in a separate small bowl and then pour it into the pot of noodles.
- Whisk in and cook eggs
Keep the heat over medium and slowly pour in the beaten egg. Whisk while you add the egg, so it cooks and forms ribbons in the broth. Enjoy the egg drop ramen while it’s still hot.
Feel the real, rich flavor to the fullest with a poached egg.
- Cook the ramen for 1 1/2 minutes
Measure 2 cups (475 ml) of water into a pot and turn the heat to high. Once the water boils, add the package of ramen.
Boil the noodles until they start to separate, and stir them a little. This step should take 1 1/2 minutes.
- Add the seasonings and crack an egg into the pot.
Stir in the seasoning packet that came with the noodles or squirt in your favorite sauces. Turn the heat off the burner and crack one raw egg into the center of the noodles in the pot.
Avoid stirring the egg, or it will begin to cook and break into clumps.
- Cover and rest the egg in ramen for 2 minutes
Put a lid on the pot and set a timer for 2 minutes. The egg will poach, and the noodles soften slightly, finishing cooking.
- Serve the ramen with poached eggs.
Remove the lid and slowly transfer the ramen and egg to a serving bowl. Enjoy the ramen and egg while they’re still hot.
You can scramble raw eggs to intertwine their rich flavor with ramen.
- Cook the ramen for 3 minutes
Pour 2 cups (475 ml) of water into a pot and bring it to a boil over high heat. Add the ramen and boil the noodles for 3 minutes. Stir the ramen to break up the noodles.
- Drain and season the ramen
Drain the ramen through a colander and return the noodles to a skillet. Stir the seasoning pack into the noodles or sprinkle in your favorite spices instead.
- Fry the noodles for 2 minutes
Turn the heat to medium and stir fry the noodles until they crisp up a little. This step should take 2 minutes.
- Whisk a beaten egg into the noodles
Crack an egg into a bowl and beat it with a fork. Add the beaten egg to the skillet with the noodles. You can also beat the egg in a separate small bowl and pour it into the noodles.
Stir and cook the scrambled egg with the noodle until it’s thoroughly cooked. This step should take 2 to 4 minutes.
- Serve the hot scrambled egg ramen.
Once the egg cooks as you like, turn off the heat and transfer the noodles to a serving bowl. Use a fork or chopsticks to eat the hot ramen.
You can store the leftover ramen in an airtight container in the refrigerator for 3 to 5 days, but the noodles may soften and swell.
So, we’ve walked you through different ways of putting raw egg in ramen. Let’s move to another exciting section, which is about our go-to ramen + egg recipe. We bet you’ll love it!
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How To Cook Kewpie Mayo Ramen?
Kewpie mayo ramen is a trendy noodle-based food.
Ramen with raw egg is great. But have you ever tried an odd but delicious instant ramen recipe that is easy, simple, and very creamy: Kewpie Mayo Ramen?
It only requires instant ramen noodles, the seasoning pack, egg, kewpie mayo, minced garlic, and water. Ready in just 10 minutes and divine.
For this kewpie mayo ramen recipe, you are basically adding uncooked egg, kewpie mayo, grated or minced garlic, ramen instant seasoning to a bowl, and mixing it.
Then, boil your ramen according to the packet with the specified amount of water (I used 550 ml water).
Next, you’ll mix half of that hot starchy ramen water into the mayo egg mixture until it’s well combined.
Lastly, you can pour those cooked ramen noodles and the rest of the ramen water into your bowl to enjoy. Feel free to add scallions or any other toppings to enjoy!
Eggs are a great way to add flavor and protein to your package of ramen. The base of a seasoned ramen egg (egg drop soup) is so simple and pure. So, it’s effortless for us to modify this traditional food in many unique ways.
How to add egg to ramen? Hard-boiled, soft-boiled, poached, fried, omelet, scrambled, etc. – when it comes to eggs, anything goes in our household. That’s the reason we love eating eggs!