I guess i make ramen in a small pot on the stove.
You can, and as long as it’s at a boil prior to adding the egg, you should be safe. Almost all the time. Almost. If you’re healthy, I wouldn’t worry about it at all. If you were in any way health-compromised, or if you want to deal with the very, very long odds otherwise, consider using pasteurized eggs.
Another tip not mentioned to date, is if you keep the eggs in the fridge, bring it up to room temp in warm water prior to adding to the boiling water/ramen. It’ll also reduce the temperature drop of your soup, which is key for me. I like a good (Shin Red by choice) ramen, especially with some smoked slicked pork loin or other add ins, but it’s got to be piping hot. The moment it’s only ‘hot’ or good forbid warm, it isn’t nearly as happy for me.
I’ve always added the cracked egg at the same time as the noodles, boil three minutes, all cooked, all good. We usually grill vegetables once a week and have leftovers, which get added as well. My favorite meal.
I also like to add shrinp to ramen this way. Three minutes is about right for this as well.
Is this shoyu-tamago? If so, I had this last night as part of a poke bowl. Delicious!!!
I think we should all appreciate that your daughter has distracted you from eating Earth.
For now, at least. As long as the ramen and eggs hold out.
Yes, very delicious.
It WORKED and was delicious. Thanks, y’all.
I would scramble the egg first and while the water is boiling drizzle it in slowly so it isn’t a giant lump.
Nah, I’m a total 
for yolk so I wanted a soft-set egg, so I could slurp up a big spoonful of yolk.
It was perfect and I may have to do the same tomorrow.
ETA: if I wanted something more like egg drop soup, then def your plan.
hrm, I’ve never boiled instant ramen noodles. I boil water and then pour over noodles.
I boil water and then drop the noodles in the pot. I may leave the heat on while they cook.
That looks amazing!
Dumb question is that in your bathroom?
Sound like a good idea to me. I cook egg-fried rice from time to time. Doesn’t sounds that different. What’s your concern?
Rather appetizing discussion below (gift link)
The recipe itself is basically: Add the noodles to boiling water, cook 2 minutes, add flavor packet, slip in the egg and pull noodles over to poach it one minute; add a little butter and a slice of American cheese on top.
Oh, I completely forgot I sometimes have instant ramen at work where there’s no stove. I use hot water from the coffee pod machine and let it sit covered for a few minutes. I’m not sure how hot that water is, too hot to sip, but certainly not boiling.
Yeah, the lighting is better in there.
… I don’t eat in the bathroom, ferchrissakes.
I wouldn’t want to have to cook there but I’ve been known to take a slice of pie and a glass of wine to the tub on occasion. Lol.
No, it won’t cook long enough that way to be soft-boiled, at least not by true soft-boiling definition.
If it’s cracked into the broth, it should be fine (and it seems it was – see the pictures). Or am I misunderstanding? If you put a whole egg, shell and all, that’s probably not enough heat there, but I’m not 100% sure. When I steam, it’s 6 minutes at steaming (boiling) temperatures. A soft-boiled egg needs to reach about 150F to be soft-boiled. Starting with a room-temperature egg, I wouldn’t be too surprised if it’s possible, given enough time, but there are a number of factors involved.
Nope, you got it. Cracked on top of the dry noodles (the seasonings are already in there with the noodles, on this brand, rather than being separate) then poured boiling hot water over the whole thing, directly into the Styrofoam cup - as directed. Waited a sec while water percolated down, then topped it off. (The broth is the best part!)
Set a small skillet over the lid to hold in heat/steam, then wandered off for a while - probably to check this thread!
The egg was nicely soft-cooked, with firm whites and the luscious yolk I was so hoping to get.
ETA: I have already acquired more ramen cups. Yay!