Once you’ve got the ramen squares placed on the egg layer, cook for 1-2 minutes until the eggs are mostly set, then brush the tops of the ramen squares with a bit more chili oil and flip the whole thing over (see it at 1:23 in the video above). Use a slotted spoon to scoop up as much chili crisp from the jar as you think you can handle, smear it on top of the eggs, then cover each side of the egg surface with a slice of American cheese. Using a spatula, fold in the draping edges of cooked egg so they’re sitting on top of the ramen halves, then fold the ramen over onto itself, closing it up like a book to form a sandwich. Remove from heat and let it sit for about two minutes to set, then eat immediately.