Instant ramen with soft egg (Printable version)

Creamy butter and soft egg transform instant noodles into a comforting and quick dish with fresh scallions.

# 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

# Directions:

01 - Bring 2 cups of water to a rolling boil in a small saucepan.
02 - Add instant ramen noodles and cook according to package directions, about 2 to 3 minutes.
03 - Lower heat to a simmer. Crack the egg into the broth without stirring. Cover and cook for 1 to 2 minutes until egg white is set but yolk remains soft.
04 - Stir in the seasoning packet and 1 tablespoon unsalted butter until melted and combined.
05 - Transfer noodles and broth to a bowl. Garnish with sliced scallions and optional chili flakes or soy sauce. Serve immediately.

# Expert Tips:

01 -
  • A silky egg yolk transforms ordinary noodles into something that feels intentional and comforting.
  • The butter melts into the broth, creating a richness that tastes far more sophisticated than the speed suggests.
  • You can make this with whatever's in your cupboard, yet it never tastes rushed.
02 -
  • The egg yolk is everything here—keep your heat low and your cover on so it stays soft and silky, not rubbery.
  • If you like a firmer egg, cover it for three to four minutes instead, but trust me, the runny yolk is worth learning to time correctly.
03 -
  • A drizzle of toasted sesame oil at the very end adds a depth that makes people ask what you're doing differently.
  • If you want to feel fancy, save a tiny bit of the hot broth in a second step, whisk your egg in a small bowl with a pinch of salt, then pour it slowly into the broth while stirring gently—you'll get silky egg ribbons instead of a whole egg.
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