Instant Cup Noodle Egg Custard Recipe
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This is a low-calorie instant cup noodle egg custard made by discarding the noodles, whisking eggs into the broth, and cooking it in the microwave.
📝 Editor's Notes
Instant Cup Noodle Egg Custard is a super simple recipe that can be whipped up in just 2-3 minutes with only two ingredients: instant cup noodles and eggs.
Its key feature is that by adding eggs instead of noodles, it becomes filling yet enjoyable without the burden of high calories.
The savory and umami-rich instant noodle broth combined with the soft egg custard makes it great for hangovers, a simple snack, or a late-night meal.
It's especially recommended when you want to warm your stomach on a cold day, or when you're on a diet but find it hard to resist the temptation of instant noodles.
🛒 Ingredient Tips
The key ingredients for this recipe are instant cup noodles and eggs.
Any type of instant cup noodle you usually enjoy will work, but choosing one with a rich and umami-rich broth will enhance the flavor of the egg custard.
If you choose a spicy instant noodle, you'll get a piquant egg custard.
It's important to use fresh eggs; a fresh egg has a firm, raised yolk and taut whites when cracked.
Allowing eggs to sit at room temperature for a while to remove their chill can help them cook more evenly in the microwave.
🔄 Substitution Guide
If you have an egg allergy or are vegetarian, you can substitute eggs with finely mashed soft tofu (sundubu, 순두부).
Soft tofu provides a similar soft texture to eggs and can add protein.
However, as soft tofu doesn't coagulate as strongly as eggs, you might need to microwave it for a bit longer or add a small amount of cornstarch mixed with water to achieve a more stable custard-like consistency.
Additionally, if you're tired of instant cup noodle varieties, you can use instant noodle powder packets from regular ramen or dilute commercial broth packs with water.
This allows you to enjoy egg custard with various flavors, but please note that the unique umami of the instant noodle broth might differ slightly.
🥘 Ingredients
👨🍳 Cooking Points
This Instant Cup Noodle Egg Custard is incredibly simple to make, but by keeping a few key points in mind, you can create a delicious egg custard without fail.
First, it's important to whisk the eggs thoroughly into the broth until no lumps remain.
This ensures a smooth and uniform texture for the egg custard.
Stir well with chopsticks or a fork.
Second, the microwave cooking time is crucial.
While it varies depending on the amount of broth and your microwave's wattage, usually 2-3 minutes is sufficient.
The ideal state is when the broth is just about to boil over, and the eggs are fully cooked yet still tender.
It's a good idea to open the microwave once in a while and check on the doneness.
Be careful not to overcook, as this can make the egg custard tough.
👨🍳 Directions
Open the instant cup noodle container and discard the noodles.
Whisk 2 eggs thoroughly and add them to the remaining noodle broth. (It's best to remove any eggshells.)
Place it in the microwave and cook until the broth is just about to boil over and the egg custard is set.
💡 Tips
Discarding the instant cup noodles and eating the broth with whisked eggs lowers the calorie count, making it a good option for a diet.
The noodle broth alone is only about 130 calories, so you can enjoy it without feeling guilty.
📦 Storage & Reuse
This Instant Cup Noodle Egg Custard is best enjoyed immediately after preparation.
Since it's cooked in the microwave, the texture might become a bit stiff over time.
If there are leftovers, store them in an airtight container in the refrigerator and consume them within the same day, if possible.
The maximum storage period is about 1 day.
To reheat, microwave for a short period of 30 seconds to 1 minute until warm.
If you have any leftover instant noodle broth or eggs, it's best to use them up immediately, for example, by mixing rice into the broth or using the eggs in another dish, to maintain freshness.
🥢 Who This Is For
This Instant Cup Noodle Egg Custard is highly recommended for dieters who want to enjoy the flavor of instant noodle broth without the calorie burden.
It's also great as a quick meal replacement on busy mornings, or as a satisfying afternoon snack or late-night treat.
Especially if you feel uncomfortable after a night of heavy drinking, having it as a hangover remedy will soothe your stomach.
You can enjoy it even more deliciously by pairing it with refreshing and crunchy side dishes like kimchi (김치) or kkakdugi (깍두기).
If you crave rice, adding a small amount to the broth makes for a hearty meal.
🔥 Nutrition Info
This Instant Cup Noodle Egg Custard is estimated to be approximately 200-250 kcal per serving.
Since it uses only the broth and eggs, excluding the instant cup noodle itself, it has a much lower calorie count than regular instant noodles.
Two eggs provide about 12-14g of protein, adding to its satiety; fat content is around 10-12g, and carbohydrates are a small amount from the noodle broth, approximately 10-15g.
Eggs are also a nutritionally sound choice, rich in various vitamins and minerals such as Vitamin D, Vitamin B12, and selenium.
Due to the inherent nature of instant noodle broth, the sodium content can be somewhat high.
If you are mindful of your sodium intake, it's a good idea to remove some of the broth or add extra water to adjust it.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Instant Cup Noodle Egg Custard?
- Main ingredients include Instant Cup Noodle, Eggs. The key ingredients for this recipe are instant cup noodles and eggs. Any type of instant cup noodle you usually enjoy will work, but choosing one with a rich and umami-rich broth will enhance the flavor of the egg custard. If you choose a spicy instant noodle, you'll get a piquant egg custard. It's important to use fresh eggs; a fresh egg has a firm, raised yolk and taut whites when cracked. Allowing eggs to sit at room temperature for a while to remove their chill can help them cook more evenly in the microwave.
- Q. What are the key tips for making Instant Cup Noodle Egg Custard?
- This Instant Cup Noodle Egg Custard is incredibly simple to make, but by keeping a few key points in mind, you can create a delicious egg custard without fail. First, it's important to whisk the eggs thoroughly into the broth until no lumps remain. This ensures a smooth and uniform texture for the egg custard. Stir well with chopsticks or a fork. Second, the microwave cooking time is crucial. While it varies depending on the amount of broth and your microwave's wattage, usually 2-3 minutes is sufficient. The ideal state is when the broth is just about to boil over, and the eggs are fully cooked yet still tender. It's a good idea to open the microwave once in a while and check on the doneness. Be careful not to overcook, as this can make the egg custard tough.
- Q. How should I store leftover Instant Cup Noodle Egg Custard?
- This Instant Cup Noodle Egg Custard is best enjoyed immediately after preparation. Since it's cooked in the microwave, the texture might become a bit stiff over time. If there are leftovers, store them in an airtight container in the refrigerator and consume them within the same day, if possible. The maximum storage period is about 1 day. To reheat, microwave for a short period of 30 seconds to 1 minute until warm. If you have any leftover instant noodle broth or eggs, it's best to use them up immediately, for example, by mixing rice into the broth or using the eggs in another dish, to maintain freshness.
- Q. How many calories are in Instant Cup Noodle Egg Custard?
- This Instant Cup Noodle Egg Custard is estimated to be approximately 200-250 kcal per serving. Since it uses only the broth and eggs, excluding the instant cup noodle itself, it has a much lower calorie count than regular instant noodles. Two eggs provide about 12-14g of protein, adding to its satiety; fat content is around 10-12g, and carbohydrates are a small amount from the noodle broth, approximately 10-15g. Eggs are also a nutritionally sound choice, rich in various vitamins and minerals such as Vitamin D, Vitamin B12, and selenium. Due to the inherent nature of instant noodle broth, the sodium content can be somewhat high. If you are mindful of your sodium intake, it's a good idea to remove some of the broth or add extra water to adjust it.
- Q. Can I substitute ingredients in Instant Cup Noodle Egg Custard?
- If you have an egg allergy or are vegetarian, you can substitute eggs with finely mashed soft tofu (sundubu, 순두부). Soft tofu provides a similar soft texture to eggs and can add protein. However, as soft tofu doesn't coagulate as strongly as eggs, you might need to microwave it for a bit longer or add a small amount of cornstarch mixed with water to achieve a more stable custard-like consistency. Additionally, if you're tired of instant cup noodle varieties, you can use instant noodle powder packets from regular ramen or dilute commercial broth packs with water. This allows you to enjoy egg custard with various flavors, but please note that the unique umami of the instant noodle broth might differ slightly.
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