The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes.
- Yield: 1 ramelette
- Difficulty: Easy
- Total: 20 min
- Active: 15 min
- 1 package instant ramen (chicken and shrimp flavors work best)
- 4 eggs
- Nonstick cooking spray
- Condiments of choice
- Fill a medium saucepot halfway with water, then bring it to a boil. Drop the ramen noodles in. Do not—I REPEAT, DO F*****G NOT— empty the seasoning packet into the noodles. That has a very special purpose that you will find out about soon. Cook the noodles for 3 minutes and drain.
- That soon time is now! Crack all of the eggs into a large mixing bowl and whisk them together along with the seasoning from the packet.
- Lather up a large sauté pan with nonstick cooking spray, then heat it on medium.
- When the pan is hot, after 2 or 3 minutes, add your egg mixture. Then dump in all your drained ramen noodles and gently press them into the raw egg mixture. Cover the pan with something, even if it’s just foil, to help cook the eggs faster. Don’t worry about overcooking your eggs here, you really want to shoot for al dente.
- After about 6 minutes, when the bottom of the ramelette is fully set (lift up an edge to check), flip it over to the other side. Cook for an additional 4 minutes, or until cooked all the way through.
- Slide your ramelette out onto a plate, then proceed to throw various condiments at it until it tastes better. These may include, but are not limited to: ketchup, Sriracha, a whole jar of Pace salsa, or a thwap of Greek yogurt if you’re trying to be healthy.