Instant Ramen with Egg

# What You Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water

03 - 1 seasoning packet from instant ramen 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 according to package instructions, about 2 to 3 minutes.

03 - Reduce heat to low and crack the egg directly into the simmering broth without stirring. Cover and cook 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 the butter is fully melted.

05 - Transfer noodles and broth into a bowl.

06 - Top with thinly sliced scallions and add chili flakes or soy sauce if desired. Serve immediately.

# Expert Tips:

01 -

A creamy, restaurant-quality egg transforms basic ramen into something that feels intentional and cared for.
Ten minutes total means you can have comfort food on the table faster than most takeout orders.
The butter melts into the broth and creates this silky, almost luxurious coating that makes you forget you're eating instant noodles.

02 -

The egg will only poach properly if you lower the heat before cracking it in—boiling water will scramble it into sad little pieces instead of keeping it silky.
Don't skip the butter; I learned this by accident when I ran out one night, and the whole dish lost its luxurious feeling without it.

03 -

If you prefer a firmer egg, simply cover and cook for three to four minutes instead—you get a set yolk but lose some of that silky magic that makes this special.
Keep the heat low and resist the urge to stir once the egg goes in; that's the secret to a perfectly poached yolk.