Instant Ramen with Egg (Print Version)

Instant noodles enhanced by a soft egg, butter, and scallions for a cozy and speedy dish.

# Ingredient List:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water
03 - 1 seasoning packet from the instant 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 boil in a small saucepan.
02 - Add the instant ramen noodles and cook according to package instructions, usually 2 to 3 minutes.
03 - Reduce heat to low and crack the egg directly into the simmering broth without stirring. Cover and cook for 1 to 2 minutes until the egg white is set and the yolk remains soft.
04 - Stir in the seasoning packet and 1 tablespoon of unsalted butter until the butter is fully melted.
05 - Transfer noodles and broth to a bowl. Garnish with sliced scallions and optionally add chili flakes or soy sauce as desired. Serve immediately.

# Helpful Tips:

01 -
  • A soft egg yolk melts into the broth like a creamy sauce, turning ordinary ramen into something restaurant-quality.
  • The whole thing comes together faster than delivery would arrive, making it perfect for when hunger strikes.
  • One pan, zero dishes piling up, and you actually feel proud of what you made.
02 -
  • If you stir the egg before it's set, you'll end up with scrambled ramen instead of that silky, runny yolk—hands off the spoon for those first two minutes.
  • Using unsalted butter and adding the seasoning packet after the egg cooks prevents any flavors from fighting each other.
03 -
  • Keep the heat low once the egg goes in—low and slow is how you get that silky white and runny yolk instead of a ruined scramble.
  • Stir the butter and seasoning together off heat so they melt smoothly into the broth instead of clumping up from residual steam.
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