Instant ramen with soft egg

Quickly make comforting instant noodles with a tender poached egg, butter, and fresh scallions for a flavorful meal.

# 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

# Step-by-Step Guide:

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 when noodles are almost cooked. Crack the egg directly into the simmering 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 fully melted.

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

# Expert Tips:

01 -

A silky soft egg transforms instant ramen from quick fix into something you actually crave.
Takes exactly 10 minutes but tastes like you spent way more time on it.
The butter melts into the broth and makes every bite richer than you'd expect from a dollar package of noodles.

02 -

The egg will keep cooking even after you remove it from heat, so don't leave the lid on for more than two minutes or the yolk hardens.
Reducing the heat before adding the egg is non-negotiable—a rolling boil will scramble it before the white even sets.

03 -

Crack your egg into a small bowl first and pour it gently into the broth—this gives you more control and fewer chances of shell fragments.
If you hate waiting, use a room-temperature egg from the fridge, which cooks slightly faster than a truly cold one.