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ramen and egg
Easy Korean-style Ramen with Poached Eggs
Appliance: Rice Cooker - 4 cup capacity and larger.
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This recipe is part of the Ramen Noodle Collection
Easy Korean-style Ramen with Poached Eggs
   1 package ramen, any flavor
   2 eggs
   2 cups water

Remove flavoring packet from ramen. Crack each egg separately into small bowls or cups (Dixie cups work well for this). Set packet and eggs aside.

Add water to rice cooker's inner bowl, cover and push cook button. Use steam cooking setting, if available. Bring water to a boil and add noodles. Cook, stirring frequently, 3 minutes. Stir in contents of flavoring packet and switch rice cooker to Keep Warm.

Carefully pour one of the eggs into the ramen near one edge of the rice cooker's inner bowl. Gently pull a large scoop of noodles over the egg (a fork works well for this), being careful not to break the yolk. Pour the second egg near an edge about one-third of the way around the inner bowl, and repeat the noodle nesting process. Try not to disturb the first egg much. Allow eggs to poach in the hot broth- 4 minutes for very soft, 5 minutes for soft, 7 minutes for medium, 8 to 9 minutes for firm.

To serve, carefully pull a portion of noodles away from eggs and place in a bowl with a fork or chop sticks, leaving the broth and eggs behind. Do the same with a second bowl. Repeat until the eggs are uncovered, and floating in the broth enough get a spoon beneath them. Using a large spoon, scoop each egg onto a serving of noodles and then portion out any remaining noodles and broth between each serving.

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