Ramen Egg Cups

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

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

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.

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.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.