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Prep time
1 minute
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Cook time
5 minutes
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Serves
2
Author Notes
Hours into a BTS internet hole, I landed on a rerun of "Eat Jin," a live mukbang series where—you guessed it—band member Jin eats. "You can upgrade the flavor of any dish with ramen seasoning," he told his fans (me!). "It was invented by a wizard." Indeed, ramen soup packets, those silver pouches that sidekick the noodle blocks, are magical. They’re the driving force of salt and umami in instant ramen, making it taste like it was tended to for hours. But this seasoning is good for a lot more than just soup. Enter: these fluffy, soft, speedy eggs. This recipe doesn’t call for salt and pepper because there’s a ton of flavor inside the seasoning, which gets bloomed in butter to boost its personality. A touch of vinegar and sugar make things pitch-perfect. I’m partial to Shin Ramyun seasoning for its fiery, mega-salty glutamic power. Also, Samyang Ramen if I’m in the mood for a slightly mellower kick. Feel free to get creative though. Sometimes I use the cheesy powder from Buldak Carbonara. Amazing as they are solo, these eggs are also prime over a bed of rice or piece of crunchy toast, or inside a soft tortilla with a big squeeze of lime. They’re perfect for a weekday before work, or a day off when all that’s on the agenda is falling into a K-pop internet hole.
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Ingredients
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4
large eggs
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1 teaspoon
granulated sugar
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1 1/2 teaspoons
unseasoned rice vinegar
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1 tablespoon
unsalted butter
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1 packet
(about 11 grams) ramen seasoning, preferably Shin Ramyun or Samyang Ramen
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Thinly sliced scallions and/or dried ramen vegetables, for garnish
Directions
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Crack the eggs into a medium bowl and add the sugar and vinegar. Whisk with a fork until fully combined and aerated.
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In a medium nonstick skillet over medium-low heat, melt the butter. Pour in the ramen seasoning. Using a rubber spatula, mix to create a loose paste and toast the spices, about 30 seconds. Spread evenly across the pan.
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Pour the egg mixture into the pan. Allow it to cook undisturbed, until the eggs start to set around the edges, about 2 minutes.
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Once the edges start to set, turn off the heat. Using the rubber spatula, push the eggs from one side of the pan to the other, folding and lifting as you go, until you form a fluffy mound (for me, this is about four folds). You’ll know your scramble is ready when it has big curds and still looks slightly glossy.
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Transfer onto a plate and top with scallions or the dried vegetables from your ramen package. Serve immediately.
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