RAMEN SCRAMBLED EGGS
This recipe is great for a quick and easy breakfast! Add hot sauce at the end, if desired!
Provided by Breanna K
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
- Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
- Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.5 g, Cholesterol 372.1 mg, Fat 26 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 5.9 g, Sodium 594.7 mg, Sugar 3.1 g
ROMAN "EGG DROP" SOUP
Steps:
- Bring the chicken stock to a boil and season lightly with salt and pepper. Stir in the spinach and cook until wilted, about 1 minute. Meanwhile, beat the eggs with a good grinding of black pepper until thoroughly blended. Beat in the grated cheese. Pour the egg mixture into the soup while stirring constantly to break it into "little rags." Check the seasoning and serve immediately.
- Chicken Stock: (Brodo di Pollo)
- Rinse the poultry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
- Add the remaining ingredients except the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
- Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.
- Variation: Mixed Meat Stock
- For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.
ROMAN EGG DROP SOUP
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.
Provided by David Tanis
Categories dinner, easy, quick, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
- Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
- Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
- Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 25m
Yield About 6 servings
Number Of Ingredients 9
Steps:
- Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
- In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
- When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
- Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams
More about "roman eggs recipes"
ROMAN “EGG DROP” SOUP - LIDIA
From lidiasitaly.com
PATINA, A ROMAN RECIPE FOR EGGS FROM THE OVEN - COQUINARIA
From coquinaria.nl
JAPANESE RAMEN EGG RECIPE: HOW TO PREPARE RAMEN EGGS
From masterclass.com
RAMEN EGGS RECIPE | JET TILA | FOOD NETWORK
From foodnetwork.com
5/5 (4)Total Time 9 hrs 30 minsServings 4Calories 145 per serving
- Bring about 2 inches of water to a boil in a saucepan that can hold the eggs while allowing them to move freely. Using cold eggs from the refrigerator, use a clean pushpin or thumbtack to pierce just the wider side of the egg to open the air bubble inside the egg.
- Carefully lower the eggs into the boiling water and start a timer for 6 minutes for a still-runny egg yolk, 8 minutes for medium or up to 11 minutes for fully cooked.
- Meanwhile, set up a bowl with ice water to cool the eggs. When they are ready, remove with a slotted spoon to the ice bath. After 5 minutes of chilling, tap the eggshells to break them and leave them submerged. Water will get under the shell and make them easier to peel. Peel the eggs.
- Prepare the soy marinade solution by combining the sake, soy sauce, sugar, green onion, ginger and water in a saucepan and bring to a boil. Cool the liquid completely. Place the peeled eggs into the cooled liquid and refrigerate overnight. Use as a garnish for Spicy Miso Ramen.
ANCIENT ROMAN RECIPES | NOVA | PBS
From pbs.org
Estimated Reading Time 6 mins
THE ANCIENT ROMAN HISTORY OF THE DEVILED EGG - THE DAILY MEAL
From thedailymeal.com
ROMAN “EGG DROP” SOUP RECIPE | EPICURIOUS
From epicurious.com
ROMAN 'EGG DROP' SOUP - THEDAILYMEAL.COM
From thedailymeal.com
BREAKFAST — ALISON ROMAN
From alisoneroman.com
ROMAN RECIPES | ANTIQUITYNOW
From antiquitynow.org
ROMAN EGG BISCUITS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
NOVA ONLINE | SECRETS OF LOST EMPIRES | ROMAN BATH
From pbs.org
10 BEST RAMEN NOODLES EGG RECIPES | YUMMLY
From yummly.com
STELLA D'ORO ROMAN EGG BISCUITS COPYCAT RECIPE - PINTEREST
From pinterest.com
THE PREQUEL TO PANCAKES: A RECIPE FROM ANCIENT ROME
From ripleys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love