End Product: lullatoned's Egg Drop Ramen.

So this is a post that I've actually been meaning to put up since I tweeted {1, 2, 3} about it back on April 8. Seeing as I absolutely love making Ramen more than anything else in this world (spaghetti or any kinds of pasta with a cheese or Alfredo sauce are close seconds) and I also happen to be a huge fan of mixing things together while clicking my heels three times and hoping for the best, I decided to make Ramen and get thoroughly adventurous.

Well, not as adventurous as I think, but well...you get it. Basically, barbecue sauce and other randoms make an appearance in this dish.

Snapshots: Boiling Water, Teaspoon Measurements (Soy Sauce), Cooking Ramen & Eggs, Chaokoh Coconut Juice with Jelly with a cup of ice.

A lot of the pictures I took, I ended up not using because I deemed them unfit or not to my liking. Yes, I'm a bit of a picky bitch. I prefer metal measuring cups over plastic or anything else. I also absolutely loved the picture I took of the water boiling and the Ramen and eggs cooking. Finally, coconut juice (I've really only heard of it referred to as coconut water and not juice, but whatever floats your cookies.) is really the perfect thing to go with Ramen, I'm not here for anyone who disagrees.

• This recipe can serve anywhere from 2 people to about 4 people depending on how much the people eating eat.
• Anything that is used for seasoning and taste are optional and based solely on personal tastes. It may be highly recommended if you are attempting to achieve the exact same thing, but it's not a must.
• I don't recommend using too many eggs for this recipe. The more you make, however, the more eggs you're advised to use. For example, if you're making the default recipe, use only two or three eggs. The more you make, increase the amount eggs used by one. I hope that makes sense.
• While you may not be using anything sharp (depending on preferences), please be careful, especially around the heat. Also, make sure all the ingredients and utensils used are all cared for and cleaned as they should be. No one wants bacteria infested food. Just saying.
• If something goes wrong, please feel free to email or tweet me so I can help. (More than anything though, I would rather you asked via a comment or ask.fm.)

« UTENSILS »
• A large pot. // I recommend a large, dutch pot.
• A large container. // Optional. If you're not including this utensil skip Step 5 altogether.
• (A) bowl.
• A wooden spoon.
• A regular spoon.
• A fork. // Completely optional. I like to have both a spoon and fork on standby.
• A mesh strainer.
• Measuring cups. // Both the tablespoon/teaspoon measuring cups and a liquid measuring cup. (one of these)
• A ladle. // Or anything ladle like.
• A small cup or bowl. // For the eggs. Trust me, it'll be helpful, I promise.

« INGREDIENTS »
• 3 packets of ramen noodles.
• 2-3 eggs.
• Soy sauce.
• Teriyaki sauce. // Optional.
• Chicken broth. // I use chicken broth because of the taste, but whatever you choose is lovely as long as it is broth.
• BBQ Sauce.
• 1 Packet of Swason's Flavour Boost in Seafood. // Completely optional.

1. Fill your pot with water up to about the half way mark. Once you're water is ready, place the pot on the a burner with the heat on medium-high. Allow the water to boil.

2. While you're waiting for your water to boil, go ahead and crack your eggs and place them in that small cup or bowl you have set aside. Do not mix the eggs or break the yolk, just let them sit while you go about continuing this.

3. Once your water is boiled, you'll notice that your water has evaporated a good amount. This is great because this where you get to make up for all the water that evaporated. Turn your heat down to low-medium and grab your liquid measuring cup and fill it up with 2 cups of chicken broth. Add it to your boiled water and combine the two liquids by stirring the mixture lightly.

4. Letting the liquid mix and boil a bit, it's time for you measure out your liquid seasonings (these being your Soy, BBQ, and Teriyaki sauces) using your tablespoon measures. You'll need 2 tablespoons of Soy and Teriyaki sauces and you need 2½ tablespoons of BBQ sauce. You can add more if you feel the need to, but 2½ tablespoons should be enough. Stir to mix everything together.

5. Once the seasonings are mixed together, move the pot to a free burner that is turned off and set up your mesh strainer over your large bowl and pour your cooling liquid into the bowl through the strainer. This is so you can get the little bits and pieces in the Teriyaki sauce and the Barbeque sauce that didn't break down during the boiling and stirring phase. I recommend doing this at least twice. You can also skip this step altogether.

6. If you didn't skip the previous step, after you strain out the liquid in the pot and into the bowl, place it back in and pot and back to the burner we go! Let the water come up back to a boil once again before adding the packets of ramen into the water and let it starts to cook.

7. When the ramen half cooked, it's time to add the eggs. There should be one egg on each side of the pot. When you have your eggs situated properly, cover the pot with the lid and make sure that the heat is up to medium low.

8. Check the pot every 3-5 minutes until both the ramen and the eggs are cooked to the consistency of your liking. Once everything's all cooked to your liking, turn off the burner and grab a cup of cold water to pour over the finished food to slow the cooking process (anything that is in boiling water will continue cooking until it simmers down completely, pouring cold water over it will slow down and halt the process). Stir once more for good measure.

9. Grab your bowl (or bowls) and enjoy! ♥

Dear god, this took me forever because I'm still on vacation and I did not feel comfortable posting this post without looking it over a bit. However, I feel like I didn't get all the mistakes. So if you find something, let me know and if you tested out this recipe, lemme know how it went for you and if it worked well for you.

Until next time, loveies. ♥

Labels: [foodie], [recipes], food: pastas/noodles, misc: lotta text

End Product: lullatoned's Egg Drop Ramen.

So this is a post that I've actually been meaning to put up since I tweeted {1, 2, 3} about it back on April 8. Seeing as I absolutely love making Ramen more than anything else in this world (spaghetti or any kinds of pasta with a cheese or Alfredo sauce are close seconds) and I also happen to be a huge fan of mixing things together while clicking my heels three times and hoping for the best, I decided to make Ramen and get thoroughly adventurous.

Well, not as adventurous as I think, but well...you get it. Basically, barbecue sauce and other randoms make an appearance in this dish.

Snapshots: Boiling Water, Teaspoon Measurements (Soy Sauce), Cooking Ramen & Eggs, Chaokoh Coconut Juice with Jelly with a cup of ice.

A lot of the pictures I took, I ended up not using because I deemed them unfit or not to my liking. Yes, I'm a bit of a picky bitch. I prefer metal measuring cups over plastic or anything else. I also absolutely loved the picture I took of the water boiling and the Ramen and eggs cooking. Finally, coconut juice (I've really only heard of it referred to as coconut water and not juice, but whatever floats your cookies.) is really the perfect thing to go with Ramen, I'm not here for anyone who disagrees.

• This recipe can serve anywhere from 2 people to about 4 people depending on how much the people eating eat.
• Anything that is used for seasoning and taste are optional and based solely on personal tastes. It may be highly recommended if you are attempting to achieve the exact same thing, but it's not a must.
• I don't recommend using too many eggs for this recipe. The more you make, however, the more eggs you're advised to use. For example, if you're making the default recipe, use only two or three eggs. The more you make, increase the amount eggs used by one. I hope that makes sense.
• While you may not be using anything sharp (depending on preferences), please be careful, especially around the heat. Also, make sure all the ingredients and utensils used are all cared for and cleaned as they should be. No one wants bacteria infested food. Just saying.
• If something goes wrong, please feel free to email or tweet me so I can help. (More than anything though, I would rather you asked via a comment or ask.fm.)

« UTENSILS »
• A large pot. // I recommend a large, dutch pot.
• A large container. // Optional. If you're not including this utensil skip Step 5 altogether.
• (A) bowl.
• A wooden spoon.
• A regular spoon.
• A fork. // Completely optional. I like to have both a spoon and fork on standby.
• A mesh strainer.
• Measuring cups. // Both the tablespoon/teaspoon measuring cups and a liquid measuring cup. (one of these)
• A ladle. // Or anything ladle like.
• A small cup or bowl. // For the eggs. Trust me, it'll be helpful, I promise.

« INGREDIENTS »
• 3 packets of ramen noodles.
• 2-3 eggs.
• Soy sauce.
• Teriyaki sauce. // Optional.
• Chicken broth. // I use chicken broth because of the taste, but whatever you choose is lovely as long as it is broth.
• BBQ Sauce.
• 1 Packet of Swason's Flavour Boost in Seafood. // Completely optional.

1. Fill your pot with water up to about the half way mark. Once you're water is ready, place the pot on the a burner with the heat on medium-high. Allow the water to boil.

2. While you're waiting for your water to boil, go ahead and crack your eggs and place them in that small cup or bowl you have set aside. Do not mix the eggs or break the yolk, just let them sit while you go about continuing this.

3. Once your water is boiled, you'll notice that your water has evaporated a good amount. This is great because this where you get to make up for all the water that evaporated. Turn your heat down to low-medium and grab your liquid measuring cup and fill it up with 2 cups of chicken broth. Add it to your boiled water and combine the two liquids by stirring the mixture lightly.

4. Letting the liquid mix and boil a bit, it's time for you measure out your liquid seasonings (these being your Soy, BBQ, and Teriyaki sauces) using your tablespoon measures. You'll need 2 tablespoons of Soy and Teriyaki sauces and you need 2½ tablespoons of BBQ sauce. You can add more if you feel the need to, but 2½ tablespoons should be enough. Stir to mix everything together.

5. Once the seasonings are mixed together, move the pot to a free burner that is turned off and set up your mesh strainer over your large bowl and pour your cooling liquid into the bowl through the strainer. This is so you can get the little bits and pieces in the Teriyaki sauce and the Barbeque sauce that didn't break down during the boiling and stirring phase. I recommend doing this at least twice. You can also skip this step altogether.

6. If you didn't skip the previous step, after you strain out the liquid in the pot and into the bowl, place it back in and pot and back to the burner we go! Let the water come up back to a boil once again before adding the packets of ramen into the water and let it starts to cook.

7. When the ramen half cooked, it's time to add the eggs. There should be one egg on each side of the pot. When you have your eggs situated properly, cover the pot with the lid and make sure that the heat is up to medium low.

8. Check the pot every 3-5 minutes until both the ramen and the eggs are cooked to the consistency of your liking. Once everything's all cooked to your liking, turn off the burner and grab a cup of cold water to pour over the finished food to slow the cooking process (anything that is in boiling water will continue cooking until it simmers down completely, pouring cold water over it will slow down and halt the process). Stir once more for good measure.

9. Grab your bowl (or bowls) and enjoy! ♥

Dear god, this took me forever because I'm still on vacation and I did not feel comfortable posting this post without looking it over a bit. However, I feel like I didn't get all the mistakes. So if you find something, let me know and if you tested out this recipe, lemme know how it went for you and if it worked well for you.

Until next time, loveies. ♥

Labels: [foodie], [recipes], food: pastas/noodles, misc: lotta text