I’ve been eating poached eggs on ramen since before I can remember, boiled with my ramen initially, and then boiled in a separate pot when my husband makes it. Then just today, my brother-in-law (lazy youngest son that he is) told me that adding all your ingredients in a bowl including the egg and microwaving it for 3 min 45 seconds will get you a perfect poached egg every time, as he slurped down his microwaved ramen this morning! So, apparently, I have a new way to make this! My cousin would just crack an egg in the bottom of the bowl and then add the boiling ramen on top, and eat the egg at the very end. That was too much delayed gratification for me, so I never did it! Out new thing is making ramen from scratch. Very delayed gratification as well, but so worth it! Thanks for a great homage to ramen!

Love noodles and rice.
I eat the cheapest ramen. It's like 4 for a dollar, lol. It was the first type available when young in my town. Now I find more variations in the store, but I still like the cheap ones. It probably doesnt help that the first one I tried had shrimp in it....blech. I didnt check the ingredients close enough.
I'd been afraid to try an egg because I always heard it smelled bad, but when I finally did I just added it right in.

@fatcat007 I already feel that we have so much in common, even though it's only noodles and maybe cats so far. Just got finished eating my 4th plate of spaghetti in 7 days and if I could eat instant ramyun for every meal, I would.

Welcome to the egg-ramyun life! Although, I'm a bit more extreme because if the yolk gets overcooked, I'll feel as if my perfect meal was ruined. I usually drop it in for the last 20 seconds and then make sure the egg sits on top so that it doesn't continue to cook while I eat. These days, Sunday is the only day I "allow" myself to eat ramyun.

Now if you like spicy food and seafood, you might like jjampong, which is a spicy seafood soup with noodles.

Nice Kitty , I will be expecting my bowl of ramyun tomorrow evening 💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜🍜🍜🍜🍜😍😍😍😍😍😍

@fatcat007 Kitty, congrats on getting published!

Despite having loved ramyun for a long time, I don't have it all that often - especially at home. But when I do, I love to have allll the fixings. A bit of gochujang, some scallions, and of course, egg! I still haven't mastered not breaking the egg, though. Sometimes it ends up looking like egg drop soup instead of a nice poach. Must learn patience.

Noodlers unite!

Ramen is sooooooo gooood! Every time I see it in a drama my mouth waters. Egg is important, too. But even if you break the yolk, it’s still good.

For jjajangmyun, the closest I’ve had to the real stuff is the refrigerated package you can get at some stores by Pulmuone. I also like Chapagheti but not everyone does.

Hopefully you get out of your drama slump soon @fatcat007!

I usually add an egg to my ramen. Sometimes I break the egg and scramble it in the broth (the broth needs to be boiling to do this, if not it will turn the broth into a milky-ish colour). Sometimes I just dump the egg in and let it cook with the noodles.

I haven't ate ramen for a long time. I'm not an avid noodler and I don't usually have packets of ramen available in my house. But this ramen talk makes me want to eat ramen for dinner. Maybe I will. Haha

Anyways..I'm fine with adding eggs in my ramen. But I can't get past adding cheese into ramen. Have any of you guys tried adding cheese or tried any variation of cheese ramen? How does it taste? 🧀🍜

@fatcat007 I love this piece. I think broadly all things noodles are considered junk food in large parts of our country? You've made me want to eat ramyun too, but it's completely banned at my home. Congratulations on the successful experiment. ^^

I'm all too familiar with the crazy quest for ramen.

As for the egg thing - I'm an early adopter. I add my egg as I add my noodles and by the time they're ready the egg is perfectly poached. Ironically, that's what I had for dinner last night. Adding egg to spicy food is the best.

BTW, the thing that made me laugh the most in this is the quote by your frustrated mother “just try it if you want to, it’s just one pack of ramyun. And stop bothering me!”.

Woah! That was ultra-fast overlords!
Thank you very much for publishing this ^^
Also thank you for the proper editing 😅

my daughter asked me recently, "why do you make it so difficult to make ramen?" because she said her friends just dump everything into the water that boils the noodles...

i boil the noodles until they barely start to loosen, then i strain them and run cold water over them in a strainer. you will see the cloudy (sometimes slightly brownish) water that the noodles were in? that's the starch and oily residue from being flash fried in oil for packaging...

then i have a kettle of boiling water on the side to use to put half the amount of water back into the rinsed pot with the seasoning packet(s), which comes to boil quickly using boiled water.

i pour the boiling water over the noodles in the colander to heat them up and get rid of the last of the residue oil. dump noodles into pot and add remaining (boiled) water to cover. it all remains at a boil - and the noodles are not overcooked - so the noodles remain in the water for less than 3-4 minutes (too keep them al dente).

crack egg(s) into the pot, gently let sink (pot still on burner), but then turn off heat and remove within 30 seconds.

we (now) eat straight out of the pot, as we've realized it's dumb to dirty bowls! carefully swirling the noodles so as not to break the yolk, i break up the white gently with chopsticks and leave the yolk to thicken a bit while beginning to eat.

after a minute or so, use a spoon to catch the yolk near the bottom - and it is thicker by then, i pop the yolk keeping it in the (chinese soup) spoon and then dip my chopstick grab of noodles into it for each bite!

it is thick and creamy and DELISH!!

yes, it is very fussy -- but i think it's worth it and i'm not eating the residue (sometimes old, bitter tasting) frying oil and excess starch from the noodles...

do not overcook the noodles and the japanese rule in Ramen Shops is to eat it within 7 minutes of being served (i think it's gone in 4-5) such that the noodles do not bloat and flop...

and okay, yeah, i have issues with OCD.....
but my ramen with egg is delish.
*winks*

IF WE BREAK EGGS OVER ramyun HOW WILL IT TASTE???

NEVER BREAK THE YOKE WHEN YOU’RE COOKING!

While the adding an egg as the final step will make noodle smoother (or slimier), stirring over heat does the opposite — the over cooked eggyolk just makes a rubber pulp and dirty up that soup. So... you’re supposed to crack it in just before you turn off the heat and mix when you’re about to eat.

@fatcat007, you have convinced me to try egg the next time I make ramen

I totallyyyy thought you were going to be talking about shiwon dipping raw ramen noodles in the flavored powder!!! as a Korean it never occurred me to NOT add egg to the ramen. thanks for the insight of another culture! so glad you have discovered the joys of ramen and eggs :). as a side-note: my husband likes the eggs really well mixed. each to its own!

I love ramyun! I love to eat just those favoured instant noodles instead of crisps when craving for some junkie food. When I don't have one at home I make myself one from scratch with plenty of vegetables. I add some chilly flakes paste, don't use the oil pack instead I use some organic sesame oil. My taste buds don't like runny eggs so l have to skip that one and I love to eat it now with sauerkraut, because I'm sooooooo lazy to do kimchi and I think the nearest korean shop is like 600km far away that is quite a ride to do to get something. My son loves this mommy's spicy noodles, he's 4, but that's a feast food for us when dad's not at home. I add some flax seeds to it as well.

Two years ago while in Ireland, there was a Korean grocery store and I was like in heaven, but had to cut it short because I bought stuff like different styles of bean paste, smoked seaweed, different soy sauces etc. Unfortunately there was no ramyun suitable for vegetarians so I had to skip on that one with teary eyes of mine.

This post has an easter egg. :)))