Instant ramen with egg recipe

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Instant ramen with egg recipe

This recipe is easy to make, even if you’re a beginner cook or don’t like cooking at all. You don’t need many ingredients, and the food’s ready in about 12 minutes. It couldn't be simpler, right?

Course Lunch

Cuisine Korean

Keyword Ramen

Prep Time 5

Cook Time 7

Total Time 12

Servings person

Calories 579kcal

Author Joost Nusselder

Cost $2

Ingredients

2.5 cups of water
1 pack instant ramen noodles
1 egg
½ tsp butter
2 slices mild Cheddar cheese
¼ tsp black toasted sesame seeds white will do fine as well
1 scallion sliced

US Customary - Metric

Instructions

Grab a small saucepan or pot, fill with 2.5 cups of water, and bring to a boil.
Add the ramen noodles and let them boil for about 2 minutes.
Add the seasoning mix packet and let it boil for 2 more minutes.
Now crack the raw egg into the boiling ramen. Don’t mix the egg at all.
With a fork, pull some of the noodles on top of the egg until it’s covered.
Let the egg poach for 2-3 minutes, depending on how soft you want it.
Take the pot or saucepan off the heat and pour your ramen into a bowl.
Add the cheese, butter, and sesame seeds, and mix gently.
Garnish the ramen with the scallion. Now your ramen is ready to serve!

Notes

Tip: If you're having trouble covering the egg completely with water, cover the pot with a lid and let the egg cook for about 2 minutes.

Be careful not to mix the egg too much, or it'll take on a scrambled egg texture. The goal is for a soft-boiled egg with a runny yolk and fully-cooked egg whites.

Nutrition