Instant ramen with egg butter (Printable)

Quick, comforting noodles topped with a soft egg, butter, and scallions for rich flavor.

# What You 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

# How-To:

01 - Bring 2 cups of water to a boil in a small saucepan.
02 - Add ramen noodles and cook according to package instructions, usually 2 to 3 minutes.
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 but yolk remains soft.
04 - Stir in the seasoning packet and 1 tablespoon of butter until fully melted and incorporated.
05 - Transfer noodles and broth into a bowl. Top with sliced scallions and add chili flakes or a splash of soy sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • A silky soft-boiled egg transforms ramen from basic to restaurant-quality in under 10 minutes.
  • The butter melts into the broth and creates a creamy, luxurious sauce that clings to every noodle.
  • It's proof that simple ingredients done right beat complicated cooking any day of the week.
02 -
  • The difference between a runny yolk and a hard-boiled egg is about 30 seconds, so don't walk away once the lid is on—stay present and watch the clock.
  • Keeping the heat low is crucial; aggressive boiling will cook the yolk before the white is fully set, leaving you with scrambled egg instead of a soft pouch of gold.
03 -
  • Room temperature eggs are gentler than cold ones and cook more predictably, giving you better odds of that perfect runny yolk.
  • The moment the noodles are almost done is your signal to reduce the heat; this tiny adjustment is what separates a beautiful soft egg from scrambled disappointment.
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