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Ramen fried eggs create a flavor-packed breakfast with layers of satisfying textures. Instant ramen serves as the perfect base, offering a choice between soft, spongy noodles or airy, crunchy ones, depending on how you prepare them. This frying pan method gives you the best of both worlds. Choose your favorite flavor—red, orange, blue, or pink—and get ready for a quick, delicious breakfast.
To prepare, you’ll need a frying pan and a lid that fits, or almost fits. If your lid is a bit too small, use it to create a tighter seal. Start by pouring a quarter-cup of water into the pan, then add a tablespoon of cooking oil. I prefer California Olive Ranch olive oil, but vegetable or canola oil will also work. Since ramen soup is all about adding water, I’m focusing on frying the noodles and egg at the end. The oil will help with this—adding it at the start ensures the pan stays oiled as the water evaporates, while waiting until the end would be more difficult.
Essential Items to Ramen-Fry Your Eggs:
For a skillet with a properly fitting lid: 8” copper non-stick skillet
Ramen flavors to suit every morning mood: Maruchan Ramen Noodle Soup
The key ingredient: Happy Belly Cage Free Large Brown Eggs
Oil for a crispy base: California Olive Ranch Everyday Extra Virgin Olive Oil
Set the burner to medium-low heat and add the seasoning mix, using as much or as little as you prefer, but save any extra seasoning for dips or popcorn. Place the block of noodles into the pan and cover with your lid (even if it’s not a perfect fit). Let the noodles cook for three to five minutes. After uncovering, flip the noodles. If the water has evaporated, add another quarter-cup of water and cover again. Let it simmer for another three to five minutes, then uncover. The noodles should be tender but not mushy. Spread them evenly in the pan, leaving a small space in the middle.
If using two eggs, create two divots in the noodles. By this point, the water should be nearly gone. Crack the eggs into the divots and cover again for about a minute to set the egg whites. If you prefer a firm yolk, leave it for another minute. Once uncovered, let the noodles and eggs fry for about five minutes, or until the noodles' bottoms are golden and crispy.
Carefully slide the fried egg-noodle mix onto a plate, and serve with chopped scallions, golden mountain sauce, or gochujang. The noodles' bottom will have a crispy snap, while the top remains tender. There's no need to add extra seasoning— the salty, savory water infuses the noodles and intensifies underneath the egg. Scoop up some runny yolk with the chewy noodles and savor the flavor.
Ramen Fried Egg
Ingredients:
1/2 cup of water, divided into two quarter-cups
1 tablespoon of oil
1 package of instant ramen noodles
1 or 2 eggs
In a small pan, pour in 1/4 cup of water and the oil. Stir in the seasoning packet and place the noodle block over the liquid. Cover with a lid and simmer on medium-low heat for 3-5 minutes. Once the time is up, uncover and flip the noodles over. If the water has evaporated, add the second 1/4 cup of water. Cover and simmer again for another 3-5 minutes. Afterward, uncover, stir the noodles to create a space in the center, and crack the egg into that space. Cover and cook for another minute. Finally, uncover and fry until all the water has evaporated and the noodles’ bottoms turn golden, crispy, and dry. Serve hot.
