In a hurry? Try this 12 min instant ramen with an EGG


Egg size and freshness

You can use any type of egg for poaching. This recipe uses large eggs (2 ounces in size), but adjust the cooking time accordingly if you use smaller or bigger ones. Also, I recommend using the freshest eggs as the whites and yolk will hold their shape better as they cook. 

Older eggs are more susceptible to yolk breakage due to the chalazae chain that holds the yolk in the center. This bond weakens with age, as the whites start to thin out the older they get. Older eggs tend to create more wispy fringes in the poaching liquid. When shopping, select the highest 3-number pack date (Julian date), which indicates the freshest batch.

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On peeling eggs

There’s a lot of information out there about how to make eggs easier to peel. Here’s what I know. Cooking the eggs long enough helps them peel better, because softly cooked eggs are, unsurprisingly, difficult to peel. So cooking them longer makes things easier.


Poking a hole on the heel of the egg seems to help with peeling. I have no idea why this is, it also helps prevent the eggs from prematurely cracking. So I also do this.

Shocking the eggs in ice water also seems to help. I do this for other reasons, like to halt cooking, but it does seem to make the eggs easier to peel. These all seem to work for me. Your mileage may vary.


How long should I microwave ramen?

Top Ramen in Microwave Step 1: Measure Out 2 Cups of Water Into Your Bowl of Choice. Step 2: Microwave Bowl and Water for 3 Minutes So the Water Is Really Hot. Step 3: Put the Noodles in the Bowl. Step 4: Microwave the Noodles for 5 Minutes. Step 5: Put the “Artificial Beef Flavoring” in the Bowl You’re Eating From.

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Can I add an egg to my ramen?

Eggs are a great way to add flavor and protein to your package of ramen. Prepare the noodles with seasoning and as much liquid as you like. You can boil, poach, or simmer an egg directly in the ramen. If you prefer drier eggs and noodles, scramble the eggs with the drained noodles.

Why use salt and vinegar

The salt and acidic vinegar both weaken the bonding of the mainly albumin protein network in the egg white during the cooking process. The alkaline egg white also reacts with the acidic vinegar, creating some carbon dioxide bubbles on the surface of the egg. 

The salt in the heated water increases the density and allows the egg to float slightly. I notice that eggs cooked in just water alone tend to stay on the bottom, which may cause uneven cooking.

Step 2: Put in the Eggs

When the water is *gently* boiling, crack the eggs and dump ’em in. If the water is boiling too fiercely, the eggs will froth up and ruin the aesthetics of your meal. In fact, I usually take the water off the heat for this part, if I am confident that I can stir in the eggs quickly enough.Immediately after dropping the eggs in, stir slowly in one direction (I prefer counter-clockwise, but it’s up to you). Make sure to break the yolks early. If you find it difficult to get a good consistency (lumpy egg bits rather than flowy ribbon), try whipping the egg in a cup before pouring it in. If you do it this way, pour it in slowly and at an even pace, stirring very slowly at the same time.

Nutritional Information of Ramen with An Egg

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You’re probably wondering if instant noodles with an egg is a healthy dish?

Well, yes and no.

Eggs are a healthy source of protein, so adding a poached egg to your ramen provides you with B vitamins and contributes to a healthy nervous system.

Eggs are nutritious and contribute to a balanced meal, so you’ll most likely feel full and satisfied after eating this ramen.

This ramen and egg recipe has a higher calorie count than simple instant noodles because of the egg, butter, and cheese, which pack on more fats and protein.

Typically, a pack of instant noodles with seasoning has about 350-400 calories, 15 g of fat, and approximately 10 g of protein.

Sliced cheddar cheese has about 100-120 calories per slice, and a poached egg has about 140-145 calories.

The butter, scallion, and sesame seeds add about another 50 calories. So, expect your ramen bowl to have about 650-700 calories.

Considering it’s a pretty filling meal, it’s a good lunch or dinner food.

In general, instant noodles are not very healthy because they have high fat, carb, and sodium content. But, if you add some healthy protein like egg and some veggies, you can improve it.

Tips To Cut A Soft-Boiled Egg

The eggs in ramen are usually neatly cut, aren’t they? How is this possible when the yolk is runny and soft? This is my trick (I did not invent it but I learned in Japanese home ec class when I was a high school student a long time ago).

Use A Cotton Thread!

Wrap the thread around an egg where you would like to cut it, then cross both ends and pull the thread. Easy!

The thread will slice through the egg and it will be cut in half.

Which Ramen to Use

You can use any type of instant noodle packs or ramen. There are many popular Korean and Japanese instant noodles on Amazon or at your local grocery store.

For this egg and cheese dish, it’s best to use a mildly spiced noodle pack so that the heat doesn’t overpower the rich flavors.

Make sure to cook the noodles according to the package directions.

My top 3 picks are:

However, if you enjoy spicy foods, you can use spicy chicken-flavored noodles such as Samyang Instant Ramen Noodles.

Also read: Different types of Japanese Ramen explained like Shoyu & Shio

6. Raw Egg

In Japan, putting a raw egg on ramen is popular too.Famous examples of ramen that incorporate a raw egg in it is Tokushima ramen. Tokushima ramen is shoyu tonkotsu ramen and a raw egg is a necessity for it.
If you are not in Japan, consider poached eggs instead of raw ones for safety.

The cook

My goal when making an ajitama egg is to have an egg cooked to the following characteristics:


  • A fully cooked white, pleasantly bouncy without being rubbery
  • A yolk that is custardy, not liquid nor hard

Firstly, I want the white cooked to a different doneness than the yolk. To do this, it’s in my best interest to blast the egg with rapid heat, so that the outside cooks rapidly, and the inside just begins to get warmed.


Water transfers heat evenly and quickly, so it’s a perfect medium to cook in. This means, though, that sous-vide is not going to work for your classic ajitama, short of setting a circulator at a super-high temperature north of 200 degrees Fahrenheit. Whites and yolks firm up at different temperatures, with yolks firming up at a much lower temp than whites (around 140-180 degrees for whites, 149 to 158 degrees for yolks). Egg proteins can also firm up as time goes on, further complicating things (a yolk cooked at 150 degrees for an hour is looser than one cooked at 150 degrees for two hours).

For our purposes, we don’t need to deal with such complexities. So into a rolling boil of water the eggs go. By the time the white is fully set (about seven minutes), the yolk is just starting to come up to temperature.


I also want to ensure that the exterior has as much time to cook without transferring heat to the yolk, because the yolk cooks faster than the white. To do this, simply use cold eggs. The cold interior of the egg is going to prevent that heat transfer from occurring too quickly, giving you more flexibility in creating the gradient from firm white to fudge-like yolk.

After the eggs cook, it’s critical to shock them in ice water to stop all cooking. Again, we’re aiming for a very specific texture, so the faster we can halt any carry-over cooking, the better. It might seem arbitrary, but an egg with a few more minutes of warmth pumped into the yolk can go from glorious runny goodness to a chalky yellow disappointment.


2. Nitamago (Simmered Egg)

Nitamago is a simmered egg.Oden is an example of nitamago.Nitamago is usually served with other simmered foods. Such as simmered pork, chicken, and daikon (Japanese radish).

i. Nitamago vs Ajitama

Did you think…”Wait, nitamago and ajitama look the same. Are there any differences between them?”Yes, you are right. They are different.The way you flavor nitamago and ajitama is very different.The first part of the process is the same:Boiling the eggs in a pot > Peeling the shells of eggs >But, here is the difference…When you flavor nitamago, you simmer the eggs.This means your nitamago gets its taste in a hot pot. So this means, nitamago will always have a hard boiled yolk because you can’t control the temperature.However,When you make ajitama, you marinade these eggs in a bowl, a ziplock bag, or different kinds of containers in your fridge.So, most of the time, ajitama has a soft melting yolk or a half boiled yolk.Another difference is ajitama is usually cold or at room temperature, but nitamago is usually hot when it is served.This is the widely accepted terms of nitamago and ajitama in Japan.
But, if you want to get nitpicky, things can get complicated.As I said,Ajitama is a short form of “ajitsuke tamago”.This means seasoned (ajitsuke) egg (tamago) in Japanese.That means nitamago can actually also be called ajitama! (It is also a seasoned egg, right?)However, all ajitamas are not nitamagos.Ajitama is the umbrella term of eggs that are flavored.

ii. Nitamago Recipe

Ingredients:Boiled Eggs 4Soy Sauce 2 TBSPMirin 4 TBSPWater 1 cupDirections:1. Heat up soy sauce, mirin and water, in a pot.2. Turn down the heat and put the eggs into the pot3. Simmer the eggs for 20 minutes4. Done!

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What is Ramen Egg?

Ramen egg is a Japanese egg dish also known as “Ajitsuke Tamago” or in short “Ajitama” in Japan. Aji means flavour and tamago means egg, so it is translated to flavoured eggs.

It is a soft-boiled egg marinated in a soy sauce-based marinade. Every bite is filled with spice and flavour – which is why people usually use it as a topping for their ramen noodles.

It’s so tasty, you can eat it on its own! You don’t even need the noodles.

Cheesy Ramen with Poached Egg

Cheesy Ramen with Poached Egg

3.5 from 2 reviews
  • Author: Kate Morgan Jackson
  • 5 minutesPrep Time: 5 minutes
  • 15 minutesCook Time: 15 minutes
  • 20 minutesTotal Time: 20 minutes
  • Serves 1 , can be increased over and over and overYield: Serves 1, can be increased over and over and over again. 1x
  • DinnerCategory: Dinner
  • StovetopMethod: Stovetop
  • AmericanCuisine: American