Instant Ramen Soft Egg (Printable Version)

Instant ramen transformed with a silky egg, butter, and scallions for a fast satisfying meal.

# Components:

→ 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

# Method Steps:

01 - Bring 2 cups of water to a boil in a small saucepan.
02 - Add ramen noodles and cook according to package instructions, typically 2 to 3 minutes.
03 - When noodles are nearly cooked, reduce heat to low. 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 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 thinly sliced scallions and add chili flakes or a splash of soy sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 10 minutes but tastes like you spent real time on it.
  • That soft egg yolk creates a velvety sauce that coats every strand of noodle.
  • One pan, minimal cleanup, maximum satisfaction.
02 -
  • If you stir after adding the egg, you'll break the yolk and lose that silky magic—patience for those 1 to 2 minutes changes everything.
  • A fresher egg holds together better; older eggs tend to break apart in the broth, which isn't terrible but isn't what you're after.
03 -
  • Keep your water at a low boil when the egg goes in; a rolling boil will cook the white too fast and make the yolk rubbery.
  • A drizzle of toasted sesame oil right at the end adds a depth that makes people ask what your secret is.
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