Ramen Scrambled Eggs Recipe

Instant ramen noodles: These are the base of the dish, providing a chewy texture and absorbing the flavors of the other ingredients.

Eggs: The main protein component, adding richness and creaminess to the dish.

Butter: Used for cooking the eggs, adding a rich and savory flavor.

Soy sauce: Adds a salty, umami flavor that enhances the overall taste of the dish.

Green onions: An optional garnish that 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. Stir continuously to achieve a soft, creamy texture. Adding the ramen noodles just as the eggs start to set ensures they absorb the flavors well. For an extra layer of flavor, consider toasting the ramen in the butter for a minute before adding the eggs.

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

• instant ramen noodles - Substitute with soba noodles: Soba noodles offer a nutty flavor and a slightly different texture, but they work well in scrambled egg dishes.

• large eggs - Substitute with egg whites: Egg whites are a lower-calorie option and still provide the necessary protein and texture.

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

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a slightly different but pleasant flavor.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter and will provide a similar texture and flavor.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

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

• chopped green onions - Substitute with shallots: Finely chopped shallots provide a slightly stronger onion flavor and can add a bit of crunch.

• Allow the ramen scrambled eggs to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled ramen scrambled eggs to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the eggs and noodles at a safe temperature and prevents spoilage.
• For longer storage, place the airtight container in the freezer. The ramen scrambled eggs can be frozen for up to 1 month without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen ramen scrambled eggs in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.
• Reheat the thawed ramen scrambled eggs in a microwave-safe dish. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• Alternatively, reheat the ramen scrambled eggs in a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan to prevent sticking. Stir occasionally until heated through.
• Garnish with fresh green onions after reheating to revive the dish's vibrant flavor and add a touch of freshness.

• Microwave method:

  1. Place the 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 in additional 30-second intervals if needed until hot.

• 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 frequently to prevent sticking and ensure even heating.
  4. Cook for about 3-5 minutes or until thoroughly heated.

• 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. Heat in the oven for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• 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 ramen scrambled eggs in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until heated through.
  4. Stir occasionally to ensure even heating.

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

• Strainer: Helps to drain the cooked ramen noodles.

• Mixing bowl: Used to whisk the eggs.

• Frying pan: Where you heat the butter and scramble the eggs.

• Whisk: Used to beat the eggs until they are well mixed.

• Spatula: Useful for scrambling the eggs and mixing them with the ramen noodles.

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

• Knife: For chopping the green onions if you choose to use them.

• Cutting board: Provides a surface to chop the green onions.

Pre-cook the noodles: Cook the ramen noodles in advance and store them in the fridge. This way, you can quickly add them to the scrambled eggs without waiting.

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

Prep ingredients ahead: Chop the green onions and measure out the soy sauce and butter before you start cooking. This minimizes downtime during cooking.

Whisk eggs thoroughly: Whisk the eggs well to ensure they cook evenly and quickly.