Instant Ramen with Egg (Print Version)

Speedy noodles elevated by silky egg, butter, and scallions for a warm, satisfying meal.

# What You Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water
03 - 1 seasoning packet from ramen package
04 - 1 tablespoon unsalted butter

→ Add-Ins

05 - 1 large egg
06 - 1 scallion, thinly sliced

→ Optional

07 - Chili flakes or chili oil, to taste
08 - Soy sauce, to taste

# How-To Steps:

01 - Bring 2 cups of water to a rolling boil in a small saucepan.
02 - Add ramen noodles and cook according to package instructions, approximately 2 to 3 minutes.
03 - Reduce heat to low. Crack the egg gently into the simmering broth without stirring. Cover and cook for 1 to 2 minutes until the egg white is set but yolk remains soft.
04 - Stir in the seasoning packet and 1 tablespoon unsalted butter until fully melted and incorporated.
05 - Transfer noodles and broth to a serving bowl. Top with sliced scallions and optionally add chili flakes or a splash of soy sauce. Serve immediately.

# Expert Advice:

01 -
  • Takes literally ten minutes but tastes like something from a proper ramen shop
  • The butter creates this incredibly velvety broth that coats every single noodle
  • You probably have everything you need in your kitchen right this second
02 -
  • Dropping the egg in gently keeps the white intact so you get this beautiful poached effect instead of stringy bits
  • Room temperature butter melts faster and emulsifies into the broth better than cold butter straight from the fridge
  • The noodles continue cooking in the hot broth so slightly undercook them if you plan to eat slowly
03 -
  • Crack the egg into a small bowl first so you can fish out any shell pieces before it goes into the broth
  • Use your largest widest bowl so the noodles have room to spread out and do not steam themselves mushy
  • Keep the seasoning packet half used if you plan to add soy sauce or other salty toppings later
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