Instant Ramen with Egg

# 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 (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 Make It:

01 - Bring 2 cups of water to a boil in a small saucepan.

02 - Add instant ramen noodles and cook for 2 to 3 minutes, following package directions.

03 - 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 unsalted butter until melted.

05 - Transfer noodles and broth to a bowl, top with sliced scallions, and add chili flakes or soy sauce if desired. Serve immediately.

# Additional Tips::

01 -

A silky egg yolk becomes your own tiny pot of richness, turning basic ramen into something that feels elegant without the fuss.
From first bite to empty bowl takes ten minutes, making this perfect for those moments when you're hungry right now but don't want to compromise on taste.

02 -

The egg will keep cooking in the residual heat even after you turn off the flame, so if you like a runny yolk, pull it off the heat one minute before you think it's done.
Covering the pan is non-negotiable—it traps steam and cooks the egg from above while the broth works from below, creating that perfect balance between set whites and a liquid center.

03 -

If your pan is smaller and boils aggressively, drop the heat before adding the egg—you want a gentle simmer, not a rolling boil that will break the yolk apart.
Cold butter melts slower than room temperature butter, so let it sit on the counter for a minute before stirring it in if you want it to blend smoothly into the broth.