Instant Ramen with Egg (Print Version)

Quick noodles enriched with a soft egg, butter, and scallions for a warm, comforting bowl.

# What You'll Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water
03 - Ramen seasoning packet (from 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 instant noodles and cook according to package instructions, typically 2–3 minutes.
03 - Reduce heat to low when noodles are nearly cooked. Crack the egg gently into the simmering broth without stirring. Cover and cook 1–2 minutes until the white is set and yolk remains soft.
04 - Stir in the seasoning packet and 1 tablespoon unsalted butter until butter is fully melted.
05 - Transfer noodles and broth to a bowl. Garnish with sliced scallions. Add chili flakes or a splash of soy sauce if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 10 minutes but tastes like you fussed over it.
  • The soft egg yolk creates its own creamy sauce that coats every noodle.
  • Uses ingredients you probably already have hiding in your kitchen.
02 -
  • If you stir the egg while it's cooking, the yolk breaks and bleeds into the broth—not terrible, but you lose that moment of breaking it open at the end.
  • Butter temperature matters; adding it to a boiling pot means it melts unevenly, so waiting until the heat is turned down keeps everything smooth.
03 -
  • Toast your scallions in a dry pan for thirty seconds before adding them to the bowl—it deepens their flavor in a way that surprises people.
  • If you have sesame oil on hand, a drizzle at the very end transforms this from weeknight ramen into something restaurant-quality.
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