David Chang, the modern day prince of ramen, has yet again made a splash with his newest creation, the ramlet. Last week, Lucky Peach posted a video of Chef Chang making a classic rolled omelette seasoned with a not-so-classic packet of ramen powder. He proceeded to slice the omelette down the middle and fill it with soft scrambled eggs, also seasoned with a hefty dose of ramen powder. It was such a simple idea that I was pissed I didn’t think of it myself.
All this time I was so focused on the noodles that I totally overlooked the potential of the sodium-dense-MSG-laden seasoning that brings it all together. Although I loved the idea, I wasn’t 100% sure I’d be as enamored with the final product.
So I tore into the pack of Shin ramen I ALWAYS have in my pantry, and after a quick 10 minutes of cooking the verdict was in – delicious! Both my boyfriend and I were surprised at how much we loved it. The creamy scrambled eggs were a great textural contrast to the firmer omelette. As for the seasoning… well it just tasted like Shin ramen. But this is a case where the whole is greater than the sum of its parts.
I’ve eaten both omelettes and ramen about a bagillion times. But when the two were thrown together it got my synapses firing. Although my brain knew what it was going to taste like, it was still surprising to eat. It simultaneously tasted delicate and assertive, familiar and strange. From the ashes of ramen powder and egg rose the ramlet – a tasty mash-up of my two favorite foods.
In short, it was well worth the minimal effort to make, and I’ll certainly be testing new ramlet flavors in the near future.
David Chang’s Ramlet
(NOTE: This is NOT David Chang’s official recipe, which can be found HERE. I altered the proportions according to my taste)
- 5 eggs
- 3 tablespoons butter
- 1 ½ teaspoons Shin ramen seasoning (this is less than one packet)
- Chives for garnish
Whisk 3 eggs and ½ teaspoon ramen seasoning in a bowl. Over medium heat, melt 1 ½ tablespoons of butter in a non-stick skillet (7-10 inches). Pour egg mixture into the skillet and stir constantly until small curds form (about 1-2 minutes). Let the omelette set around the edges (an additional 1-2 minutes) and gently roll the omelette onto a plate.
Whisk the remaining 2 eggs with 1 teaspoon of seasoning. Heat a non-stick skillet over medium heat and melt 1 ½ tablespoons of butter. Add the eggs and stir constantly until the eggs are soft cooked.
Slice the omelette length-wise down the center and fill with the scrambled eggs. Garnish with chive.