Ramen Egg (The Easiest Recipe!) - Rasa Malaysia (2024)

FAQs

How to cook egg in ramen easily? ›

Slice a hard-boiled egg in half and add it to your ramen with seasoning and vegetables. Alternatively, whisk an egg until the yolk and whites are combined and pour it into your noodles to enjoy egg-drop ramen. Or, after boiling your noodles, fry them until they're slightly crispy and add a beaten egg to the skillet.

Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk. Drain hot water and carefully peel eggs under cold running water.

They are good for 2-3 days refrigerated. I usually will reuse the marinade to marinate a few more eggs in order not to waste the marinade. To save time, I often make 8-10 Instant Pot eggs and have extra eggs in the refrigerator so it's easy to peel a few more eggs and reuse the marinade at least one time.

Instant ramen can taste even better and more filling with a few quick modifications. Famed chef Roy Choi has said he adds American cheese, butter, and egg to his instant ramen. You can also try adding soy sauce, kimchi, or peanut butter for added flavor.

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

These soy-marinated eggs can also be a healthy and convenient snack all on their own! You could even doll them up a little to serve as an izakaya-style appetizer. Or do what I do: pack one ramen egg in your bento box and save one for a low-carb side to your dinner.

Ingredients & Substitutions. Ramen noodles: Used from a package of ramen (discard the flavor packet, or save it for another recipe). Ramen can also be replaced with your favorite rice noodles. Just Egg: To replace the scrambled eggs, I like to add Just Egg.

One of our favorite recipes is to use two ounces of cream cheese or yogurt with a packet of ramen noodles. Add some red pepper flakes, and stir everything together until it's melty and creamy. The best thing about this recipe is that it's simple, and you can prepare it in only a few minutes.

How to Store Ramen Eggs. Keep your Ramen Eggs in an airtight container for up to 2-3 days. I recommend removing them from the marinade after 1-2 days to avoid them becoming too salty. (The Ramen Eggs never last too long in my house so I've never had this issue!)

What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamash*ta says.

Can you freeze ramen eggs? ›

It's not recommended to freeze soy sauce eggs because the texture of the eggs will be tough when thawed, but you can freeze leftover marinade to use in dressings, stir fries, and more for up to 3 months. Transfer the stock to an airtight container or freezer bag, leaving room for the liquid to expand, and freeze.

Keep in mind that the fresh ingredients in your soup will make it go bad quite quickly. Be sure to consume when the flavors and freshness are at their peak. If stored in the refrigerator, eat the ramen within one to two days of making or purchasing.

At our ramen restaurant, we can go through hundreds of eggs a day! That is a lot of peeling, and I have spent countless hours helping to crack and remove eggshells. So we use a couple of tricks to reduce frustration. The first is to add vinegar to the water, which softens the shells and makes for easier peeling.

Microwave the egg for 30 seconds. Remove the egg and check for doneness by gently poking it with your finger. If you'd like your egg more well done, microwave it for 10 more seconds and check it again. Continue microwaving it in 10 second increments until it reaches your desired doneness.