You Should Be Adding Eggs And Mayo To Instant Ramen
Many home cooks/creators have taken to platforms like TikTok to share the benefits of adding eggs and mayonnaise to instant ramen mixes. On the surface, the mixture may seem like a poor match for ramen. Though soft-boiled eggs are commonly seen gracing bowls, adding a raw egg to a hot liquid can conjure thoughts of a curdled egg, which, before you ask, isn’t the intended texture. And mayonnaise doesn’t seem like an intuitive choice for a soup recipe either, considering that it’s a condiment. However, combining the two ingredients can result in a delightfully creamy final product, but proper execution is key.
Plopping an egg directly into your broth will result in a curdled mess, but properly incorporated, they can make a fantastic thickening agent for your base. And this is where the mayonnaise comes in. The egg yolk emulsifies perfectly with the egg-based mayo to make the ingredients more hydrophilic, and less likely to separate when water is added in. To combine your egg and mayo, use a utensil of your choosing, and stir the two ingredients until they are completely combined. You also want to temper the mixture by slowly adding in water, so the eggs don’t curdle under the rapid introduction of heat. Of course, getting the soup base right is just the start of creating the perfect bowl. Once you get your base right, you can start aiming for the top(pings).