Instant Ramen with Egg (Printable View)

A comforting bowl featuring tender noodles, soft egg, butter, and fresh scallions ready in minutes.

# 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

# How To Make It:

01 - Bring 2 cups of water to a rolling boil in a small saucepan.
02 - Add instant noodles to boiling water and cook according to package instructions, approximately 2 to 3 minutes.
03 - Lower heat to a gentle simmer. Crack the egg directly into the broth without stirring. Cover and let cook for 1 to 2 minutes until egg white is set and yolk remains soft.
04 - Stir in the included seasoning packet and 1 tablespoon of unsalted butter until the butter is fully melted.
05 - Ladle noodles and broth into a serving bowl. Garnish with sliced scallions and add chili flakes or soy sauce if desired. Serve immediately.

# Best Practices:

01 -
  • Ready in 10 minutes but tastes like you actually tried, which matters on nights when you're tired.
  • That soft egg yolk becomes a luxurious sauce for the noodles once you break into it.
  • Butter melts into the broth and turns something basic into something you crave.
02 -
  • The egg yolk has to stay soft, which means watching the heat and not getting impatient—it's only one to two minutes of cooking at a gentle simmer, not a hard boil.
  • Room temperature eggs work better than cold ones from the fridge because they cook more evenly and the yolk stays runny in the center where it matters.
03 -
  • Use room temperature or slightly warm eggs because cold eggs from the fridge won't poach evenly in that short time window.
  • Taste the broth before serving and adjust with soy sauce or more seasoning—it's harder to fix at the table than in the pot.
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