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Ramen hacks pt. 11 ~ creamy onsen egg carbonara

Let me show you a few tricks to make your packet of ramen even better ☺️ I’m using Samyang carbonara here which is meant to be eaten “dry”, or basically without broth.

Start by making the onsen eggs - I have a 3 minute onsen egg video on my YT that goes into more detail if you wanna check it out! But basically, take 4 eggs out of the fridge to help it come to room temp as everything else is being prepared. Bring 4 cups of water to a boil and add a splash of vinegar + a tablespoon of salt to help break the shells down. The salt and vinegar isn’t essential, but it definitely helps! Turn off the heat then add 2/3 cup warm water to the same pot. This will ensure the eggs don’t overcook!
Quickly add the eggs to the pot and cover it for 18 minutes. Let it rest for 10 minutes in ice water and the eggs should plop right out after peeling off the bottom.

Next cook the noodles in a pot of water and add a handful of rice cakes. Drain it, then place it back in the pot with a splash of milk for extra creaminess. I really love to add milk in my ramen, as many of you already know! Just make sure not to add too much milk or it’ll taste watery since these are meant to be “dry” noodles. Place your onsen egg on top with sesame seeds, seaweed flakes and scallions. Enjoy!

✨WRITTEN RECIPES:
https://jasmineandtea.com/

✨INSTAGRAM:
  / jasmineandtea  

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