Soft Egg Chive Ramen
French soft-scrambled eggs are nothing like the rubbery diner eggs most Americans grow up eating, and once you learn the technique, you'll never go back to cooking them any other way. The secret is low heat, constant stirring, and removing the pan from the burner before the eggs are fully set, letting the residual heat finish them while they stay creamy and custard-like. Putting them over ramen noodles in a light broth sounds weird until you taste it, and then it just makes sense, the silky eggs melting into the warm broth while the noodles give you something to slurp. Fresh chives are essential here, adding a gentle onion flavor that cuts through the richness without overwhelming the delicate eggs. This is the kind of breakfast ramen you eat when you want to feel fancy but only have fifteen minutes.
Curds like morning clouds—chives scatter green confetti—butter speaks in French.
Let Me Tell You...
I learned how to make proper soft-scrambled eggs from a YouTube video by some French chef whose name I can't remember, and I watched that video probably fifteen times before I got the technique right.
The thing about French scrambled eggs is that they require patience, which is not my strong suit, but the results are worth training yourself to slow down.
You cook them over low heat, stirring constantly with a spatula, pulling the pan off the burner every few seconds to control the temperature.
It takes forever by American standards, maybe five or six minutes for something that should take thirty seconds, but the eggs come out like savory custard instead of rubber.
Residual heat keeps cooking the eggs, so err on the side of underdone.
The first time I put soft-scrambled eggs on ramen was because I was hungover and couldn't decide between eggs and soup for breakfast, so I made both and combined them out of sheer laziness.
The eggs kind of melted into the broth, creating this silky, rich liquid that coated the noodles perfectly, and I sat there eating in disbelief that something so simple could taste so good.
The broth should be delicate so it doesn't overwhelm the eggs, just dashi or light chicken stock with a touch of soy sauce for seasoning.
With a dish this simple, egg quality makes a noticeable difference.
Chives are the only garnish this needs because their mild onion flavor complements the eggs without competing with them, and their bright green color against the pale yellow eggs looks beautiful in a way that makes you want to photograph your breakfast. I use scissors to snip them directly over the bowl because cutting chives with a knife bruises them and dulls their color.
The whole thing comes together in about fifteen minutes, most of which is spent slowly stirring eggs while contemplating your life choices.
Scissors give cleaner cuts and preserve the vibrant green color.
This ramen is my go-to lazy Sunday breakfast when I want something that feels indulgent but doesn't require real effort, the kind of meal that makes you feel like you're treating yourself even though it cost about two dollars to make.
The eggs should still be slightly loose when you spoon them over the noodles because the heat from the broth will continue cooking them, and by the time you take your first bite, they'll be perfect, creamy and rich and exactly what you wanted.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 6 large eggs
- 3 tablespoons unsalted butter, cubed and cold
- 3 cups dashi or light chicken broth
- 1 tablespoon light soy sauce
- 1/2 teaspoon white pepper
- 1/4 cup fresh chives, finely snipped
- Flaky sea salt, to taste
Preparation
- In a medium pot, bring the dashi or chicken broth to a gentle simmer. Add the soy sauce and white pepper. Taste and adjust seasoning. Keep warm over very low heat.
- Crack the eggs into a bowl and beat lightly with a fork until the yolks and whites are just combined. Do not overbeat.
- Place a non-stick skillet over low heat. Add the cold butter cubes and let them begin to melt slowly.
- Pour the beaten eggs into the skillet. Using a rubber spatula, stir constantly in figure-eight motions, scraping the bottom and sides of the pan.
- Every 15-20 seconds, lift the pan off the heat entirely while continuing to stir. Return to heat and repeat. The eggs should form small, soft curds over 4-5 minutes.
- When the eggs are still slightly wet and glossy (they will look underdone), remove the pan from heat completely. The residual heat will finish cooking them to a creamy consistency.
- While cooking the eggs, prepare the ramen noodles according to package instructions. Drain and divide between two serving bowls.
- Ladle the warm broth over the noodles.
- Spoon the soft-scrambled eggs over the center of each bowl, dividing evenly.
- Shower generously with snipped fresh chives. Finish with a pinch of flaky sea salt. Serve immediately.