Ramen has always had a special spot in my kitchen—not just because it’s cheap, but because it’s one of those blank-canvas meals you can turn into whatever you need. I grew up eating instant ramen as a quick snack, but now I love finding ways to turn it into something a little more comforting and satisfying.
Adding eggs and cheese might sound unusual if you’ve only had plain ramen before, but once you try it, you’ll wonder why you didn’t start sooner. The egg makes it silky and rich, the cheese melts into a creamy sauce, and suddenly that packet of noodles feels like a real meal. It’s budget-friendly, filling, and cozy—everything you want in a bowl.
Ingredients You’ll Need
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Water: About 4 cups—it’s worth measuring so the broth has the right balance of flavor.
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Instant Ramen: Two packets of chicken-flavored ramen. Keep one seasoning packet, toss the other.
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Eggs: I usually go with two or three, but one per person works perfectly if you’re making a larger batch.
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Cheese: Shredded cheddar (sharp or medium) gives the best punch of flavor.
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Butter & Milk: Adds creaminess and helps the cheese melt into the broth.
That’s it—simple pantry staples that come together in minutes.
Smart Swaps and Add-Ins
Sometimes I’ll use what I have on hand, and this recipe never disappoints:
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No ramen? Thin spaghetti works in a pinch. Just cook it separately, then finish in the sauce.
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Protein boost: Leftover shredded chicken, diced pork, or even tofu make it more filling.
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Seafood option: Toss in cooked shrimp for a rich, briny flavor.
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Veggies: Corn, green onions, mushrooms, or even a handful of spinach wilted in at the end all taste great.
It’s the kind of recipe that adapts to your fridge.
How I Put It Together
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Boil 4 cups of water in a skillet or large pan. Add both ramen bricks and one seasoning packet.
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Cook until the noodles soften enough to break apart.
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Stir in a splash of milk and a pat of butter until melted.
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Crack the eggs directly over the noodles, cover with a lid, and let them poach for 2–3 minutes (longer if you like firmer yolks).
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Sprinkle cheese over the noodles and eggs, cover again for a minute until melted.
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Add your toppings—green onions, sesame seeds, or even a dash of hot sauce.
It’s quick, cozy, and guaranteed to hit the spot.
A Few Helpful Tips
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Egg doneness: I usually cook until the whites are set but the yolks are runny. If you prefer firmer yolks, just add another minute or two.
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Serving size: Each ramen packet technically makes 2 servings. For two adults, I double the recipe—it disappears fast.
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Don’t skip the lid: Covering the pan is what lets the eggs poach perfectly in the steam.
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Safety note: If you’re worried about undercooked eggs, cook until the yolks reach 160°F.
Storing Leftovers
If you happen to have leftovers (which doesn’t happen often in my house), store them in an airtight container in the fridge for up to 2–3 days.
When reheating, I like to splash in a little water or milk so the noodles loosen up again.
The Best Ways to Reheat
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Microwave: Place in a bowl and heat for 1–2 minutes. If reheating eggs, do them separately for about 30 seconds so they don’t get rubbery.
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Stovetop: Warm in a pan over low heat with a little extra liquid until loosened.
Questions People Ask Me
Which ramen brand works best?
Honestly, any instant ramen will do. I usually go with the standard chicken flavor, but I’ve tried it with spicy ramen and it was amazing.
Can I cook ramen in the microwave for this recipe?
Yes—you can cook the noodles in the microwave first, then add the eggs and cheese after. I find the stovetop gives more control, though.
Are ramen noodles gluten-free?
Most instant ramen isn’t, but you can find gluten-free rice ramen at many grocery stores.
Can you just crack an egg into ramen?
Yes! That’s basically what we’re doing here—the lid helps steam and poach the egg right in the noodles.
Do eggs and ramen really go together?
Absolutely. The creaminess of the yolk mixing into the broth is what makes this dish extra comforting.
Ramen with Egg and Cheese
Take your instant ramen to the next level with this rich and creamy twist.
Ingredients
- 2 packages chicken-flavored instant ramen (use only 1 seasoning packet)
- 4 cups water
- 2–3 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup milk
- 2 tbsp butter
- Green onion or fresh parsley, sliced (for garnish)
Instructions
- Bring the water to a simmer in a large skillet or wide pan. Drop in the ramen noodles along with one seasoning packet, and cook until the noodles begin to soften and separate.
- Stir in the milk and butter, letting the butter melt completely into the broth.
- Crack the eggs directly over the noodles. Cover with a lid, reduce the heat, and let the eggs steam gently for 2–3 minutes, or until the whites are set and the yolks are cooked to your liking.
- Remove from the heat, sprinkle the shredded cheese over the hot noodles and eggs, and cover again for about a minute so the cheese melts into a creamy topping.
- Uncover, garnish with green onion or parsley, and serve right away while warm and gooey.
Notes
- No ramen? Thin spaghetti works as a substitute — just cook in salted water and skip the seasoning packet.
- Egg style: Cook 2 minutes for runny yolks, or up to 4 minutes for firmer centers.
- Serving size: Each ramen packet makes two portions; this recipe serves 2 large bowls or 4 smaller ones.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 718Total Fat 47gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 24gCholesterol 1140mgSodium 1002mgCarbohydrates 17gFiber 1gSugar 2gProtein 53g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, ramen with egg and cheese is comfort food at its simplest. It takes the humble packet of noodles and turns it into something rich, creamy, and satisfying without spending much money or time. It’s proof that a quick meal can still feel indulgent—and sometimes, that’s exactly what we need.
