Instant Ramen with Egg (Printer-Friendly)

Speedy noodles enriched with a soft egg, buttery broth, and scallions for a warm meal.

# What You'll 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

# Method:

01 - Bring 2 cups of water to a boil in a small saucepan.
02 - Add ramen noodles and cook for 2 to 3 minutes or according to package instructions.
03 - Reduce heat to low. Crack the egg 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 unsalted butter until the butter is fully melted.
05 - Transfer noodles and broth to a bowl. Garnish with thinly sliced scallions and optionally add chili flakes or soy sauce. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in 10 minutes but tastes like you actually tried.
  • The creamy yolk melts into the broth, turning instant ramen into something silky and luxurious.
  • Minimal ingredients, maximum comfort—exactly what late-night cooking should be.
02 -
  • If your water is too hot when the egg goes in, the yolk will cook solid—lower the heat just a little and you'll get that silky center every time.
  • The moment the seasoning packet and butter hit the broth, you're done. Don't keep cooking or the noodles turn mushy and the egg overcooks.
03 -
  • Bring your egg closer to room temperature before cracking it in—cold eggs can shock the water and scramble instead of poaching gently.
  • If you love the yolk runny, pull the bowl off heat the moment the egg white turns opaque; if you like it more set, cover for another 30 seconds.
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