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Egg recipes

Ramen with crispy egg

By Marcelle van Rooyen

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 x 125 ml Woolworths Chicken Bone Broth
250 g Woolworths Fresh Egg Noodles
1 x 200 g Woolworths Baby Pak Choi
1 x 350 g Woolworths BBQ Chicken Kebabs
1 Tbsp butter
2 Woolworths Free Range Jumbo Chilled Eggs
sea salt
50 g sugar snaps, finely sliced

Method

1. Heat the bone broth in a small pot over medium heat. Once simmering, add the egg noodles and baby pak choi. Add a splash of water (about 125ml) to ensure there is enough liquid to cook your noodles and veg.
2. Place the chicken kebabs on a microwaveable plate and heat through for 1 - 2 minutes.
3. Heat the butter in a non-stick pan over high heat. Crack in the eggs and cook until the edges are crispy, but the yolk is still runny. This should take about 5 minutes. Season with a little salt.
4. Spoon your broth and other goodies into large bowls and top with crispy egg and some crunchy fresh sugar snaps.

Find more egg recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Woolworths' free-range eggs are chilled from the moment they're packed – and that makes all the difference.

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