Instant ramen with soft egg (Printable)

Quick noodles enriched with a silky egg, butter, and scallions for a warm and delicious dish.

# What You'll Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water
03 - 1 ramen seasoning packet
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

# Directions:

01 - Bring 2 cups of water to a rolling boil in a small saucepan.
02 - Add the instant ramen noodles and cook for 2 to 3 minutes until tender, following package directions.
03 - Reduce heat to low. Gently crack the egg into the simmering broth without stirring. Cover and cook for 1 to 2 minutes until the egg white is set and yolk remains soft.
04 - Stir in the seasoning packet and 1 tablespoon of unsalted butter until the butter melts completely.
05 - Transfer the noodles and broth to a serving bowl. Top with thinly sliced scallions. Add chili flakes or a splash of soy sauce as desired. Serve immediately.

# Expert Tips:

01 -
  • It takes 10 minutes total but tastes like you actually tried, which is the best kind of lie.
  • One silky egg transforms instant noodles from basic to legitimately craveable.
  • You probably have everything on hand already, so there's no excuse not to make it tonight.
02 -
  • If you stir while the egg is cooking, you'll end up with scrambled bits instead of a silky yolk—patience here pays off in the final bowl.
  • Cold eggs straight from the fridge take longer to cook and sometimes the whites stay slightly translucent; room temperature is genuinely the difference between good and great.
03 -
  • Bring your egg to room temperature before cooking; it sets more evenly and the yolk stays runnier in the center.
  • The seasoning packet goes in after the egg is done cooking so the heat brings out its flavor without it getting lost in a chaotic boil.
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