Ramen is a staple of cheap food. Eggs are a staple of cheap protein. Babies are not cheap food or protein but fun fact: 애기 (ae-gi), pronounced like eggy, is an informal way to say ‘baby’ in Korean. Hence, Eggy ‘Baby’ Ramen. Also, this is probably the simplest ramen recipe you’ll find aside from what’s on the back of the ramen package.

My Omma (mother) prepared ramen with the egg fully cooked when I was a kid because how many kids like runny yolks in soup? Picking up big chunks of egg out of the broth was my favorite part, especially the yolk. Omma added black pepper and used only half the seasoning packet because remember…

There are tons of great recipes out there that deep dive into the traditional ways of making authentic ramen… this ain’t it. If you want to go frolicking through the forest picking shiitake mushrooms, strangle a cage-free chicken to boil for 4 hrs and grow a field of wheat, please invite me over cause I’m sure it will taste amazing and I wanna know how you caught that chicken. This one is for the college students, gym rats and moms who need to put something on the table quick that their kids will actually eat. Remember, this is a dash of Seoul, not all of Southeast Asia. Now that we’re all friends, let’s get at it…

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Eggy ‘Baby’ Ramen

One pot Ramen and Eggs in 4 min

Course Main Course

Cuisine Asian, Koream

Keyword Easy, Egg, Fast, Kid friendly, Protein, Ramen

Prep Time 2 minutes

Cook Time 4 minutes

Servings 1

Cost 1

Ingredients

• 1 Ramen package any flavor will work so use your favorite
• 2 Eggs (large) extra-large or jumbo eggs may effect cooking time
• 1 green onion
• black pepper to taste

Instructions

Prep

• Gather ingredients and set outside of refrigerator/ice box
  
• Chop green onion and set aside
• (Optional) Break noodles into quarters for shorter noodles
  
• Open ramen package and remove seasoning packet

Cook

• Bring 2 cups of water to a boil over medium-high heat
  
• Add noodles to water and boil for 2 minutes. Stir and break apart ramen after 1 minute
  
• Crack and add eggs
  
• Stir eggs and noodles

  For larger, chunkier egg pieces: break yolk and lightly stir around pot once, keeping egg more intact.

  For smaller. lighter pieces: break yolk and stir around pot several times, breaking up the egg
  
• Drop heat and lid for 2 minutes

  For larger, chunkier egg pieces: drop heat to lowest setting (gas/induction) or off (glass/iron cooktop)

  For smaller. lighter pieces: drop heat to simmer as boiling will continue to break up egg like an egg-drop soup.
  
• Add seasoning packet and stir
  

Plate and Garnish

• Pour ramen and egg into a bowl. Add green onion and black pepper to taste
  

Seoul-ly a suggestion…

Only a small portion of the green onion for a garnish and any Korean mother would be ashamed if we threw away good food. If you do not have immediate plans for the remainder of the green onion, chop it up and store it in a small plastic bag in the freezer.

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