Time for a new cooksperiment!
I was challenged (jokingly) by a friend to make something with Ramen noodles. So I decided to break a few eggs and make a Ramen omelette... a romelette!
First, all the ingredients, including fresh dill from Mom's garden.
Chop the green onions, drain the mushrooms, boil the Ramen, and beat the eggs (adding the dill).
Saute the onions and mushrooms in a little EVOO.
Add the Ramen, then pour in the eggs.
Combine the ingredients well, cook until firm, then serve (with the ever-present Tabasco).
Lab notes section:
- Technically, I guess it's a Ramelette, but if you spell it that way, you don't pronounce it right.
- Also technically, I guess it's not so much of an omelette, since I cooked it together rather than folding the eggs over the filling.
- As you might tell from the fourth picture, the eggs weren't too keen to mix it up with the Ramen. It took a bit of clever maneuvering to even out the ingredients.
- The noodles add an interesting texture/flavor to the eggs. I didn't use the "flavor" packet, so that might add even more, if you're so inclined.
- The noodles also add surprising bulk. It made two meals for me. Reheating in the microwave was easy, and the eggs didn't get rubbery like they normally do (when not Ramenized).
Would I fix it again? Probably not. I mean, it was quite tasty, but more of a novelty than a must-have.