Here’s another one that arrived in the east coast care package from Greg B. of Orlando, FL. This time its stew beef flavor – let’s go!
Clockwise from top: seasoned oil, powder seasoning and finally the veggies.
Some nice looking ingredients awaiting some noodles and a couple of eggs…
Click image to enlarge. Here she be along with the two eggs that were boiled with the noodles. I liked the flavor – it almost had a slight sweetness to it I found quite delicious. The noodles were of good quality and the veggies were plentiful. I really liked it – 3.75 out of 5.0 stars! Thanks again, Greg! You can find it here.
Looks good who’s buying?
Old noodle commercial time…
ok, thanks! simple enough. i wonder how hard boiled would be as well. will try it.
Not too shabby – boil an egg, peel it good and slice it nicely as a finishing garnish…
– The Ramen Rater
ive been thinking about trying an egg with my noodles. you mentioned on your other page how you drop in an egg halfway through.. i dont want to risk getting sick so i want to make sure its definitely cooked through. just to clarify, you just crack an egg straight into the boiling water with the noodles, halfway through cooking time? usually the cooking time is 3 minutes, so about a minute and a half is good? also, what about mixing it? do i leave it alone? and what about beating the egg beforehand; how does that differ the taste versus cracking it straight into the broth without mixing?
i would prefer to do it without any added oil, frying, etc..
So here’s what I do: I get the water boiling furiously. Then I drop the noodles in and let them absorb and cook in the water for maybe 30 seconds. Then, I use the fork and indent in the center of the block of noodles, kind of making a little indent for the egg to nestle into. Then I crack and drop one or two eggs right about there. Once it’s dropped in the boiling water, it cooks really fast – if you want it runny, you should let the ramen cook longer before you drop the egg in. For a solid yolk, drop is sooner. It’s really up to you.
If you scrambled it before dropping it, you’ve got egg drop soup. I used to do that a long time ago but don’t really prefer it these days. If the yolk is runny it makes the broth more thick and rich. I’d say experiment with it. As far as not getting sick, I’m not a food safety professional and really probably shouldn’t make anoy recommendation either way. Personally I would say I do between a minute to three minutes at a rolling boil with the noodles.
– The Ramen Rater