The Asian Way to Make Scrambled Eggs 10x Better

Having written three cookbooks with the word “Asian” in the title, I find it’s become second nature to me to add an Asian spin or twist to classic and beloved recipes. Take scrambled eggs, for example, which can sometimes be a little bland and yawn-inducing. To dress up my eggs, I often add salsa, ketchup, chili crisp, or hot sauce for more flavor and a much-needed punch of umami. If you’re looking for another great way to level up your scrambled eggs, you don’t need to look any further than your pantry—that instant ramen seasoning packet might become your new breakfast BFF. 

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Whenever my mother made silky steamed eggs, she’d add a pinch of chicken bouillon powder to give the eggs depth and umami. One day, she took a slight pivot and added the seasoning from a leftover ramen seasoning packet instead. The eggs tasted so good and savory, and while they didn’t remind me of instant ramen, the eggs left a lovely lingering flavor that had me coming back for more.

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Why You Should Make Scrambled Eggs with Instant Ramen Seasoning

It turns out that many instant ramen brands, such as Sapporo Ichiban, Maruchan and Nissin, all include monosodium glutamate (MSG) in their soup seasoning packets. MSG is a safe flavor enhancer that amps up umami in almost any food it touches. Because of this, those little packets of instant ramen soup seasoning can work wonders when added to scrambled eggs.

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How to Make Scrambled Eggs with Instant Ramen Seasoning

Adding ramen seasoning to your scrambled eggs couldn’t be easier. Start by finding a packet of instant ramen seasoning lying around or open a bag of instant ramen and grab the seasoning packet. For two eggs, add about 1/4 teaspoon of instant ramen seasoning. Melt one tablespoon of unsalted butter in a pan over medium-low heat, add your eggs and and stir them well as they cook. 

Before the eggs set, mix in a tablespoon of sour cream, crème fraîche or Greek yogurt for extra creaminess. This trick, which I learned from chef Gordon Ramsay, keeps the eggs from overcooking and will help retain their creamy texture. Keep stirring and occasionally remove the pan from the heat to prevent the eggs from overcooking. The eggs will continue to cook off the heat because of the residual heat in the pan—you’re looking for soft, creamy, slightly custardy eggs with small, tender curds. Adjust the seasoning as needed and congratulate yourself on a job well done.

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What I Thought About Scrambled Eggs with Instant Ramen Seasoning

I ate these scrambled eggs with a slice of buttered toast, and let me tell you this, I had leftover toast because this scrumptious dish went down super fast! Because there were dried scallions in the instant ramen seasoning packet I used, I decided to top the scrambled eggs with minced scallions too for a little freshness. This isn’t mandatory, but it did add nice flavor and texture.

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