When adding eggs to a bowl of instant noodles, the timing and heat are crucial to success. Sometimes, to soften the noodles, you accidentally overcook the egg. Other times, you turn off the heat quickly to prevent the noodles from becoming mushy, but the egg hasn’t yet set. How can you cook instant noodles with just the right amount of firmness, tender whites, and a barely cooked yolk?

[Two Variations on Instant Noodles and Eggs]

Soft Loose Eggs:

Beat the eggs in a bowl. Once the soup is boiling, pour in an evenly distributed circle. Count to 30 and turn off the heat. Do not stir during this process.

Runny Egg Buns:

Beat the eggs in a bowl. Once the soup is boiling, pour in the eggs. Cook over high heat for 1 minute before turning off the heat.

[Memorize the order of ingredients]

Soft-boiled eggs: Seasoning packet > Noodles and hard-boiled vegetables > Leafy vegetables > Egg

Soft-boiled egg buns: Seasoning packet > Noodles and hard-boiled vegetables > Egg > Leafy vegetables

[Besides eggs, these things can also upgrade your instant noodles]

Meat: Sliced ​​pork belly, chicken, and beef.

Hot pot ingredients: Meatballs, fish dumplings, egg dumplings, tofu.

Hard-boiled vegetables: Cauliflower, tomatoes, various mushrooms, shredded carrots, corn.

Leafy vegetables: Spinach, water spinach, and scallions. Garnish: Diagonally sliced ​​scallions, green onion bulbs, and chili powder.