You haven't lived until you've had your ramen like this. Ramen with eggs and cheese is rich, creamy, flavorful and so easy to make, that you'll want to enjoy it over and over again.
Place your water in a large skillet or pan. Add the two ramen noodles and ONE seasoning packet.
Cook over medium-high heat on the stove until the noodles can be broken apart with a fork.
Add in the milk and butter.
Continue to cook until the butter has melted. Stir as needed.
Crack your eggs and place on top of the noodles.
Place the lid onto the pan and continue, reduce to simmer and cook until the eggs are finished to your liking. This will take about 2-3 minutes.
Remove from heat, lift the lid, and sprinkle the cheese on top of the eggs and noodles. Return the lid to the pan.
Let rest for a minute to allow the cheese to melt.
Top with your garnishes of choice and serve warm.
Enjoy!
Notes
Instant Ramen Substitution. If unavailable, use thin spaghetti noodles. Both work well; seasoning packet not needed.
Poached Eggs. Cook for 2-4 minutes for solid whites at 2 minutes. For firmer yolk, cook to 150°F for 1-2 extra minutes.
Serving Size. One packet serves 2; recipe makes 2 large or 4 smaller portions. Double for larger servings.
Storage and Reheating. Store in airtight container for 2-3 days. Microwave for 1-2 minutes, eggs separately for 30 seconds. Stove reheating option; add water if noodles dry/sticking.