Ramen Eggs Food

EGG DROP RAMEN

Egg Drop Ramen image

Ah, Ramen noodles. Saviors of the dorm room and late night munchies. My Filipina friend actually taught me this one and I love it!!

Provided by Mistress of Tea

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) package ramen noodles (I use Chicken for this)
1 egg
soy sauce
chives (optional)

Steps:

Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat.
Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.
Stir it up.
When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives. Now you're a gourmet Ramen chef.

RAMEN SCRAMBLED EGGS

Ramen Scrambled Eggs image

This recipe is great for a quick and easy breakfast! Add hot sauce at the end, if desired!

Provided by Breanna K

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

1 (3 ounce) package ramen noodles (any flavor)
1 teaspoon chopped fresh parsley, or to taste
1 tablespoon vegetable oil
½ onion, chopped
2 eggs
1 teaspoon water, or as desired
1 pinch salt

Steps:

Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.5 g, Cholesterol 372.1 mg, Fat 26 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 5.9 g, Sodium 594.7 mg, Sugar 3.1 g

RAMEN EGGS (AJITSUKE TAMAGO)

Ramen Eggs (Ajitsuke Tamago) image

Ramen Eggs (Ajitsuke Tamago or Ajitama) are delicious as a topping for ramen or enjoyed as a snack. Read on to learn how to make these flavorful Japanese soft-boiled eggs at home.

Provided by Namiko Chen

Categories Side Dish

Time 8h15m

Number Of Ingredients 5

Ingredients

4 large eggs (50 g each w/o shell) ((refrigerated until step 3))
4 Tbsp soy sauce
4 Tbsp mirin
4 Tbsp sake ((or water))
1 tsp sugar

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 90 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 186 mg, Sodium 311 mg, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

MARINATED EGG FOR RAMEN

Marinated Egg for Ramen image

Make and share this Marinated Egg for Ramen recipe from Food.com.

Provided by Carolyn M.

Time 12h30m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup water
1/2 cup rice cooking wine
1/4 cup mirin
1/4 soy sauce
1/4 cup sugar
3 eggs

Steps:

Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.

Nutrition Facts : Calories 268.5, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 292.4, Carbohydrate 28.9, Sugar 26, Protein 9.6

SOY-MARINATED RAMEN EGGS

Soy-Marinated Ramen Eggs image

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup, for other noodle and rice dishes or even as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Provided by Samira

Categories Snack

Time 3h6m

Number Of Ingredients 8

Ingredients

6 eggs
1 tBsp white vinegar
2 garlic cloves
3 slices ginger
1 tBsp brown sugar
1/4 cup soy sauce
2 tBsp mirin rice wine (optional)
1.5 cups water

Steps:

Carefully prick the large end of the eggs with a needle or an egg piercer. This will allow the air to escape the shell to give you a smooth, rounded end to your egg.
Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious.
Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

SOY SAUCE EGGS (SHOYU TAMAGO)

Soy sauce eggs (Shoyu Tamago) image

More high-quality protein and flavour? Check. These flavourful soy sauce eggs with jammy yolks are beyond addictive!

Provided by Abril Macías

Categories Appetizers Sides Snack

Time 10m

Number Of Ingredients 8

Ingredients

4 eggs
1 tsp sesame oil
⅓ cup low sodium soy sauce
2 tbsp water
1 ½ tsp honey
1 tbsp rice vinegar
¼ tsp chili flakes
1 clove garlic ((crushed))

Steps:

In a pot of boiling water, cook the eggs for 7 minutes. Immediately take off the heat into cold water. Allow to cool and peel.
Meanwhile, in a small bowl mix the sesame oil, soy sauce, honey, rice vinegar, water, chili flakes and crushed garlic clove.
Marinate the peeled eggs in the soy sauce mix in the fridge for 1 hour up to 1 day. Flip the eggs around every once in a while to allow them to marinate equally from all sides. Cut in halves or fourths and enjoy alone or with noodles, soup, toast, salads, etc.

Nutrition Facts : Calories 186 kcal, Carbohydrate 9 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 327 mg, Sodium 1547 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

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In a small pot, stir together sake, mirin, soy sauce, and sugar. Warm over medium heat, stirring occasionally, until sugar is dissolved.
Off the heat, add one heaping cup of ice to the pot to both dilute and chill the marinade. (Alternatively, you can place the ice in a 4-cup glass measuring cup or nonreactive bowl and pour the marinade overtop.)
Place peeled seven-minute eggs into marinade, cover tightly, and refrigerate for about 24 hours, turning once or twice if you think of it.
For less intense flavor, you can remove the eggs at any point after about eight hours. For more intense flavor you can let the eggs marinate a bit longer. However, the salt and sugar in the marinade will make the eggs tough eventually, so don't leave them for more than about 36 hours.

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RAMEN - WIKIPEDIA

Ramen (/ ˈ r ɑː m ə n /) (拉麺, ラーメン, rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese noodle soup.It consists of Chinese-style wheat noodles served in a meat or …
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Place of origin Yokohama Chinatown, Japan
Main ingredients Chinese-style wheat noodles, …
Region or state East Asia

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To make the ramen egg marinade, add the chicken stock, soy sauce, sake, sugar, and ginger to a small pot and bring the mixture to a boil. Continue boiling the mixture until it no longer smells like alcohol (this will take about 2 minutes). Let this cool to room temperature before using it.
Bring the eggs to a rolling boil and then turn off the heat. Set a timer for 5-6 minutes. The time will vary on several factors, including your eggs' size and temperature, your stove's efficiency, etc.

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HOW TO MAKE RAMEN EGGS? - THE FOOD KOOKY - RAMEN TOPPING

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Total Time 2 hrs 4 mins
Estimated Reading Time 2 mins

Put the pot at the stove and turn the heat on to the highest possible setting. The goal is to bring the water to a boil fast.
As soon as the water is boiling set a timer for 3 minutes (for a small egg) and 4 minutes (for a larger egg).
Once the timer beeps remove the pot from the stove immediately and place it under cold running water for 30 seconds.

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5 WAYS TO ADD AN EGG TO RAMEN - WIKIHOW

From wikihow.com
89% (36)
Views 990K
Estimated Reading Time 8 mins
Published 2017-10-25

Hard-Boiling 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.
Soft-Boiling Boil water and add an egg. Measure 2 cups (475 ml) of water into a pot and turn the heat to medium so the water bubbles gently.
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Poaching 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.
Scrambling 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.

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In a large bowl, whisk together the seasoning packet from the instant ramen with the kewpie mayo, garlic, and egg until it comes together in a thick sauce.
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JAPANESE RAMEN EGG RECIPE: HOW TO PREPARE RAMEN EGGS ...

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Total Time 24 hrs 11 mins

1. Bring a large pot of water to boil. Ensure there’s enough water to cover all 4 eggs adequately.
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4. Immediately transfer the eggs to the cold water bath with a slotted spoon, and let them sit until they’re cool enough to handle.

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Ramen egg is a Japanese egg dish also known as “Ajitsuke Tamago” or in short “Ajitama” in Japan. Aji means flavour and tamago means egg, so it is translated to flavoured eggs. It is basically a soft boiled egg marinated in a soy sauce-based marinade and …
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RAMEN EGG : JAPANESEFOOD

At ramen shops they often add some of the braising liquid from the chashu into the marinade. This gives the egg a meaty umami from the inosine monophosphate found in pork (also in chicken). Adding chicken stock to the brine is a quick way to get that taste without actually going through the trouble of making chashu. As for the ginger, chashu usually has ginger in it and I …
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