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Cracking An Egg into Ramen: Trivia about Ramen Eggs Become A Ramen Nerd!

Dropping an egg into ramen makes your ramen really tasty.

Making instant ramen is very easy. I have been cooking instant ramen since I was an elementary school student.


Cracking an egg into ramen is harder than simply cooking instant noodles.

It is not that easy...

This is because it is crucial to know when to crack the egg into the ramen.

Do you want to know how to cook it perfectly?

Keep reading and you will find out...

1. Why should you crack an egg into ramen?

Shoyu ramen, miso ramen, shio ramen, tonkotsu ramen, etc…

Eggs go well with all kinds of ramen soup. 

One extra egg brings you satisfaction.

The soft and succulent egg yolk adds some volume into your ramen

Also, the nutrition of instant ramen is not ideal.

Instant ramen packets come with only noodles and soup powder.

Adding an egg can solve this problem.

An egg has a nice amount of protein, vitamin b2, calcium, magnesium, and iron.

2. How to crack an egg into ramen

When to drop an egg into a pot is the most important.

If you miss the right time, the egg will be broken

Or the egg will be boiled too hard.

In order to make a perfect egg, you need to keep that in mind.

So here we go…

1. Tools you need are…

Instant ramen
An egg
Water (amount according to the packet)
A pot
A timer

2. Here is the process...

1. Bring the water to a boil.
2. Start cooking noodles in the pot
3. Set a timer for 2 minutes.
4. After 2 minutes, crack the egg into a pot.
5. Set a timer for 1 minute.
6. After 1 minute, put the seasoning packet into the pot.
7. Done!

The point is to crack an egg at the remaining 1 minute.

If boiling time is 3 minutes, you need to drop the egg after you boil the noodles for 2 minutes. 

If it is 4 minutes, you should wait after 3 minutes of boiling.


3. If you are a perfectionist, use vinegar

Do you want the egg on ramen to have a beautiful shape like a pro?

Then you should cook the egg and noodles separately.

Try this magic recipe...


Egg 1
Water 20 oz (600ml)
Vinegar 2 TBSP
Salt 1 TSP


1. Crack an egg into a bowl.
2. Boil water in a small pot.
3. Put vinegar and salt into the pot.
4. Turn off the heat, and stir the water as if you are creating a whirlpool.

5. Drop the egg into the center of the pot.
6. Heat the egg for 4 minutes on low heat.
7. Done!


    Get a fresh egg straight out of the fridge

    Make a strong whirlpool in your pot of boiling water.

    When you drop the egg, drop it as close as possible to the hot water.

    This recipe is almost magic, it guarantees the perfect poached eggs every single time!

    4. Microwave is another solution for a perfectionist

    This way is a lot simpler than the recipe above, but it does the job.


    Egg 1
    Water 3.5 oz (100ml)


    1. Crack an egg into a small bowl.
    2. Pour water into the bowl.
    3. Make 3 punctures to the egg yolk using a toothpick. (This will prevent the yolk from exploding)
    4. Microwave the egg for 1 minute at 500W. (Do this without putting any lid on)
    5. Done!

    5. Due to Covid, a lot of good ramen restaurants have closed

    It makes me feel very sad.

    I used to eat ramen out frequently,

    But in this situation, 

    Ramen shops started to shorten the hours, limit the number of customers, or closed their shops.

    It has affected the industry so much.

    6. I am afraid good ramen will be gone

    But meanwhile, you still can enjoy ramen.

    Here are some of my recommendations for ramen lovers.

    1. Sapporo Ichiban Shio Flavor


    In truth, Sapporo Ichiban delivers a good quality shio ramen experience.

    Actually, it is very difficult to find good shio ramen.

    Do you know why?

    Because it is very difficult to make it since it is very simple.

    There are many good shoyu and miso flavored instant noodles out there.

    But I feel specifically, the shio flavor market is monopolized by Sapporo Ichiban.

    Think about this for a moment having good shio ramen for your dinner with your favorite ramen toppings.

    Now, you want some, don’t you?

    2. Nissin Raoh Shoyu Flavor


    It is nearly impossible to make restaurant quality noodles at home without the right tools and equipment.

    How can you beat that?

    Using Raoh’s shoyu flavour will help you achieve this easily. This is top-notch ramen hands down!

    One pinnacle of instant noodles is the soy sauce flavor. It is expensive compared to regular ones but let me tell you, it deserves every single penny.

    In a nutshell, I love every bit of it.

    ...And I am sure you will too.

    3. The problem here is that no toppings come with these packets.

    Here are some topping options and recipes for you.

    Green onion

    4. Have you ever faced these issues...

    A lack of large, high-quality soup bowl sets at home?

    Are you still struggling with...

    😢 ...small bowls that aren’t large enough for soups, noodles and toppings.

    😢 ...spillage every time you eat out of your bowl.

    😢 ...low-quality tableware and utensils that don’t compliment your food.

    Look no further, 

    Our best-selling bowls are here to fix all the issues you face with small, inefficient tableware.

    After struggling with spillage and leakage during dinner time, 

    We decided to introduce APEX S.K’s large soup bowls to the market.

    Want to hear why some people absolutely love our ramen bowls?

    "These are perfect for homemade ramen soup nights! The bowls we have at home are not large enough and my wife has been trying to look for larger bowls. I'm so glad I stumbled upon these. They made a great Christmas gift for the whole family. Everybody was so excited and we can't wait to put them to use on our next ramen night."

    "Amazing quality! They are very durable. I dropped it from standing height to test if they would break, but no dents or anything."

    "The shape, the color, and the overall appearance of the bowl was exactly what I was looking for - the shape, the color"

    Check our sets on Amazon..


    About the Author

    Kei is a self-proclaimed ramen lover, blog writer and founder of "Apex S.K. Japanese tableware".

    "I am from Ibaraki, Japan.

    Ramen is great! It can bring you a sense of happiness and satisfaction that no other food can. I have been eating ramen for 30 years.

    If there is no ramen, my life would be miserable.

    Ten years ago, I worked as an office worker. The job was really stressful - excessive working hours, low wages, unpaid overtime work, and constantly being yelled at by my boss.

    I was new and alone, no girlfriend, no friends, and felt very lonely.

    My only oasis was the ramen shop near the office. For me, the ramen chef there was literally an angel. I saw a halo on his head. (No joke)

    Tonkotsu shoyu ramen was my all-time favorite. He made ramen with broth chock-full of umami flavor, nice chewy handmade noodles, and tender chashu.

    My greatest dream is connect people with ramen through my blog. I want to share a lot of interesting and funny stories and ramen trivia with you.

    Knowing more about ramen can help you appreciate your ramen and make it taste extra delicious."

    Did you know that we offer more than just a ramen blog?

    We also have an exclusive collection of ramen-inspired t-shirts and hoodies that any true noodle lover will adore.

    Head over to ApexRamen and check it out for yourself



    • Kei

      Hi Mark,
      Thank you for leaving a comment! I’m glad you were able to understand what I was trying to say.

    • Mark

      I think the instructions ARE clear. Add the egg with one minute left! In other words, boil your noodles first regardless of time on package with the last bit adding the egg. If you’ve ever poached an egg this makes sense…

    • Kei

      Hi Jimmy,

      Thank you for your comment.
      English is not my first language and I apologize if there is any confusion.

      Total cooking time is 3 minutes. The noodles are to be boiled for two minutes (without the egg). After the two minutes are up, add the egg in and cook for 1 minute.
      I stated in my article “The point is to crack an egg at the end of 1 minute.”
      To clarify, the last minute (of the 3 minute boiling time) is where you would add the egg and that is the key point of creating the best egg for your ramen.

      Again, I apologize for any confusion and I hope I was able to clear this up. 
I’ve edited this part to make it less confusing. Thank you so much for bringing this to my attention.

    • Jimmy

      You said the point is to crack an egg at the end of 1 minute which contradicts what your instructions say to do. You were initially saying not to crack the egg until there is 1 minute of boiling left.

    Leave a comment

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