China · Home-style
Instant Noodles with Egg
The plain bowl of instant noodles, improved by letting an egg poach in the pot until the yolk is still soft.
There is a reason people add an egg to instant noodles even when they have no reason to. An egg dropped in while still uncooked into the hot broth coagulates against the noodles and does two things at once: it softens the saltiness and it turns a bowl of soup into something that feels like a meal. Timing is the only technique, since the egg goes in near the end and the noodles come out with the yolk barely set.
Ingredients
- instant noodles1 g
- water550 ml
- egg1 pieces
Directions
- 1
Bring the water to a boil first; the heat is not strict and hot water will be faster.
- 2
Put the noodle cake into the pot.
- 3
Add the seasoning sachets that came with the noodles.
- 4
Move the noodles gently with chopsticks so the seasoning dissolves and the cake is soaked through and heated.
- 5
Cover the pot and wait about a minute until the water boils again.
- 6
Add a shelled egg to the pot.
- 7
Wait about three to four minutes and it is ready.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.