Instant ramen with egg butter (Print View)

A speedy noodle dish enhanced with a soft egg, creamy butter, and fresh scallions for rich flavor.

# What You’ll Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water
03 - 1 seasoning packet from 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

# Directions:

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 to 3 minutes.
03 - Lower heat to a gentle simmer. Crack the egg directly into the broth without stirring, cover, and cook for 1 to 2 minutes until egg white sets and yolk remains soft.
04 - Stir in the seasoning packet and unsalted butter until the butter fully melts and incorporates.
05 - Transfer noodles and broth to a bowl. Garnish with sliced scallions and add chili flakes or soy sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms a 50-cent package into something that actually feels like dinner in under 10 minutes.
  • The soft egg yolk breaks into the broth like a secret sauce you didn't know you needed.
  • You probably have everything already, which means no excuses to skip it.
02 -
  • Don't stir the egg when it's cooking or you'll end up with scrambled bits instead of that beautiful soft yolk, which I learned the hard way on my second try.
  • If your seasoning packet tastes too salty, use half of it and add soy sauce instead—some brands are aggressive and you get to adjust that.
03 -
  • If you want a firmer egg white with a runny yolk, cover it for exactly ninety seconds—any longer and the yolk starts to set from the outside, which is not what we're after here.
  • Use unsalted butter so you can control the salt level with the seasoning packet and soy sauce, which saves you from accidentally making something inedible.
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