Ramen Egg Cups
- Prep time: 10 min
- Makes: 12 servings
- Cook time: 20 min
Nutritional Information
Per Serving (1 ramen cup with whole egg)
- Calories.120
- Potassium*.75 mg
- Fat.5 g
- Saturated Fat.1.5 g
- Cholesterol.155 mg
- Carbohydrates.14 g
- Fibre.2 g
- Sugar.0 g
- Protein.7 g
- Sodium.350 mg
- Calcium.20 mg
- Iron.1.25 mg
Ingredients
| 1/2 cup / 125 ml | chopped Shiitake mushrooms (optional) |
| 1/4 cup / 50 ml | sliced green onions, plus extra to garnish |
| 1 carton / 500 g | Egg Creations Whole Eggs Original or Fat Free Original, well shaken |
| 2 tbsp / 30 ml | soy sauce |
| 1 tbsp / 15 ml | toasted sesame oil |
| 1 tsp / 5 ml | hot sauce (or to taste) |
| toasted sesame seeds (optional) | |
| 2 package / 100g each | ramen noodles, seasoning packet discarded |
Directions
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with cooking spray.
Cook ramen noodles according to package directions (omitting seasoning packet). Drain and rinse under cold water to cool.
Toss cooked ramen noodles, mushrooms (if using) and onions in a large bowl. Add eggs, soy sauce, sesame oil and hot sauce. Stir well to combine.
Use tongs to divide noodles equally between muffin cups; divide any remaining egg mixture left in the bowl between muffin cups.
Bake for 20 to 23 minutes or until egg is set. Remove egg cups from muffin tin, running a butter knife around edges to loosen as necessary.
Garnish with extra green onions and toasted sesame seeds (if using) before serving.
Tips
Use 3 cups (750 ml) cooked spaghetti or spaghettini noodles instead of ramen noodles.
Serve cups with extra hot sauce on the side.
Replace green onions with chopped cilantro or chopped fresh basil.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Cooking
Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.