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Ramen‑Spiced Egg Cloud: quick, tasty and flexible
Ramen-Spiced Egg Cloud: quick, savory eggs with ramen seasoning. A low-carb option with flexible carb tweaks.
Why this recipe works
Ramen-Spiced Egg Cloud is a quick, savory twist on traditional egg clouds, infused with ramen seasoning for a comfort-food punch. It’s ideal for a fast breakfast, brunch, or light dinner and suits anyone who wants a protein-forward dish with a hint of noodle-shop flavor.
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Key takeaways
Simple method to make egg clouds with ramen flavor
Customize carbs by omitting rice/flour
Fast, low-effort dish for a ramen twist
Recipe guide
Ramen-Spiced Egg Cloud is a quick, savory twist on traditional egg clouds, infused with ramen seasoning for a comfort-food punch. It’s ideal for a fast breakfast, brunch, or light dinner and suits anyone who wants a protein-forward dish with a hint of noodle-shop flavor.
A fast, flavor-packed egg cloud with ramen vibes.
- Simple method to make egg clouds with ramen flavor
- Customize carbs by omitting rice/flour
- Fast, low-effort dish for a ramen twist
Step 1: Prep batter and pan
Overview: Separate yolks from whites, whip whites with a small amount of flour, rice, and water to a fluffy batter. You can omit these carbs if desired. Set up a nonstick skillet on low heat with a touch of oil.
Step 2: Form and flavor
Cook the batter in two mounds, creating wells to cradle the yolks. Cook until undersides are set and lightly golden, about 2–3 minutes. Place one yolk into each well and sprinkle the ramen seasoning over the clouds.
Step 3: Finish and serve
Cover on very low heat until yolks reach your preferred doneness (1–2 minutes for runny, longer for firmer). Serve immediately with optional ramen noodles or a light side.
Ingredients
- 2 pcs egg
- 1 packet spicy ramen (seasoning reserved)
- 5 g rice
- 5 g flour
- 5 ml water
Instructions
- Separate yolks from whites into two bowls, keeping yolks whole and chilled if desired
- Whisk egg whites until soft peaks form
- Fold in flour, rice, and water gently to a fluffy, slightly thick batter (omit rice and flour to reduce carbs)
- Heat a nonstick skillet over low heat and sprinkle a little oil
- Spoon two mounds of the egg-white batter into the skillet and create a small well in each center
- Cook gently until undersides are set and lightly golden, about 2–3 minutes
- Carefully place one yolk into each well and sprinkle reserved ramen seasoning over the clouds
- Cover skillet and cook on very low heat until yolks reach desired doneness, about 1–2 minutes for runny yolks
- Slide egg clouds onto a plate and serve immediately with optional ramen noodles or a low-carb side
FAQs
Can I reduce carbs in this recipe?
Yes. You can omit rice and flour to reduce carbs, or swap in a low-carb thickener like xanthan gum in tiny amounts if needed.
How do I control yolk doneness?
Yes. If you prefer runny yolks, cook just 1–2 minutes after adding yolks; for firmer yolks, cook longer on low heat.
How long does it keep?
Store any leftovers in the fridge for up to 1 day and reheat gently to avoid rubbery texture.