Ramen Egg Bites Umami (Print)

Umami-filled egg bites with ramen noodles and creamy texture, ideal for snacks or appetizers.

# Ingredients:

→ Egg Mixture

01 - 4 large eggs
02 - 1/4 cup whole milk
03 - 1 tablespoon soy sauce
04 - 1 teaspoon toasted sesame oil
05 - 1 teaspoon mirin (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon ground white pepper

→ Flavor Add-ins

08 - 1/2 cup cooked ramen noodles, chopped
09 - 2 tablespoons chopped scallions
10 - 1 tablespoon finely chopped nori or dried seaweed
11 - 2 tablespoons shredded cheddar or mozzarella cheese (optional)

→ Garnish

12 - 1 teaspoon toasted sesame seeds
13 - Extra sliced scallions

# Directions:

01 - Preheat the oven to 325°F (160°C) and lightly grease a 6-cup muffin tin or silicone egg bite mold.
02 - In a medium mixing bowl, whisk together eggs, whole milk, soy sauce, toasted sesame oil, mirin if using, garlic powder, and ground white pepper until the mixture is homogeneous.
03 - Fold in chopped ramen noodles, chopped scallions, finely chopped nori, and shredded cheese as preferred, ensuring even distribution throughout the mixture.
04 - Divide the prepared mixture evenly among the muffin cups, filling each approximately three-quarters full.
05 - Place the filled muffin tin into a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the muffin tin to maintain moisture during baking.
06 - Transfer to the oven and bake for 18 to 20 minutes until the egg bites are just set and gently puffed.
07 - Remove egg bites from the oven and allow to cool for 5 minutes. Carefully run a knife around the edges to help release them from the tin.
08 - Sprinkle with toasted sesame seeds and extra sliced scallions before serving warm or at room temperature.

# Expert Tips:

01 -
  • Ready in just half an hour
  • No special tools needed
  • Layered flavors featuring classic ramen ingredients
  • Customizable with leftovers in your fridge
  • Baked gently for a tender, never rubbery texture
02 -
  • High in protein for a nourishing snack
  • Perfect for meal prep and lunchboxes
  • Can be adapted to gluten free with minor swaps
03 -
  • Use a silicone mold if you have one because it makes removal much easier and the bites stay perfectly shaped
  • Do not skip the water bath for gentle even cooking—this keeps the egg custard tender
  • If using leftover noodles, give them a quick rinse and chop so everything mixes smoothly

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