On a side related note, a proper oyakodon(buri)* has a whole raw egg cracked over the top of the hot chicken and onions. The donburi [bowl] is covered and if you leave the cover on a few minutes, the egg will be nicely steamed on the top and bottom and further cooked when you mix up the dish.
*Donburi refers to the bowl with a cover, but is usually shortened to don as a suffix to the type of topping, oyakodon, katsudon (breaded pork cutlet), unagidon (grilled eel), etc. I’ve always seen katsudon and unagidon with scrambled egg, sometimes just poured over the top.
The Korean version would be bibimbap, where a raw (sometimes sunny side up) egg is placed on top, “cooking” when mixed in the toppings and rice below.
Edit: I used to shock the (Japan born) waitress at my favorite Japanese restaurant when I’d put the cracked raw egg into the sukiyaki pot to cook. The raw egg is supposed to be lightly scrambled in the provided bowl and used as a dip for whatever you pull from the pot!
I’ve never had Ramen noodles before so I bought one yesterday and tried it. I tried pouring 2 cups of boiling water on it and letting it sit for a few minutes. I then threw an egg on top and microwaved it.
the egg broke up as it cooked but not bad. I would throw some frozen veggies in. A filling snack for less than a $!.
For the record, if you end up liking ramen, but don’t want to go to an actual specialty store, the higher quality ramen isn’t particularly expensive, and the results are much better.
I normally buy the Sapporo brand (generally around $0.99 US) or the Shin Brand ($1.49-$1.99), which IMHO have much better noodles, flavor packets, and (for the Shin) small freeze dried veggie packs. Although I’m always adding more, sliced scallions, sesame oil, minced garlic, and on and on and on…