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1
Cook ramen noodles according to package instructions and drain well in a colander.
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2
Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
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3
Heat butter on med high heat in an 8 inch nonstick skillet.
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4
Add drained noodles to butter and brown lightly about two or three minutes.
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5
Do not stir.
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6
Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
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7
Flip the patty over and cook the other side until the egg is set, about two minutes.
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8
Flip over again and cook about 1 minute more.
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9
Serve with soy sauce if you wish or an egg foo yung sauce.
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10
** if you are egg foo yung/patty flipping challenged I have two possible solutions for you.
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11
1.Use duonyte's suggestion and flip a small patty into a larger pan.
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12
I have done that and it works very well.
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13
2.
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14
I have also used tuna cans as a foo yung mold.
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15
Cut out the top and bottom of a large can of tuna with a can opener -- three tuna can molds will fit into a large nonstick skillet and they are the perfect size to flip.
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16
(spray the insides of the cans with cooking spray!)
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Then you have three smaller patties instead of one huge bulky one.
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The cooking time will be affected -- but when the egg is set it is done.
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19
It isn't rocket science.
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Thank you everyone for your interest in this humble recipe.
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21
:lol:.
