I made Kylie Jenner’s butter and egg quick ramen, but next time I’ll measure

Kylie Jenner is a business magnate, reality personality, and instant ramen enthusiast, according to TikTok.

In 2019, Kylie Jenner attended the 61st annual Grammy Awards.
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According to BuzzFeed, I recently discovered on TikTok videos of a noodle recipe given by Kylie Jenner on Snapchat in 2016. Creators such as Vincent Yeow Lim, whose TikTok handle is @dimsimlim, experimented with the dish. Since it was posted on April 13, the video depicting Lim cooking the dish over a fire-lit stove has had more than 5.7 million views as of Friday.

Because Insider’s Anneta Konstantinides endorsed the “Kardashian” star’s avocado toast variation, I was interested as to whether Jenner’s instant-ramen dish would also live up to the web hype.

According to Lim’s video, the ramen recipe requires only four ordinary pantry components.

The recipe for TikTok requires only four common components.

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For this recipe, you’ll need a package of instant ramen, plus three pantry staples: soy sauce, sesame oil, and sesame seeds.

Butter; garlic powder; two eggs.

I went to Nissin Demae for their spicy ramen noodles. I am a fan of spicy foods. Since the recipe was described as creamy, I felt I would need spicy flavoring for my rendition.

The initial step is to whisk together two eggs before boiling water.

I beaten two eggs.

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In accordance with the TikTok video’s directions, I combined two eggs with a little fork. I set aside the egg mixture and proceeded to boil the water for my instant ramen. It need 500 milliliters, or little more than 2 cups, of water.

When the water reached a rolling boil, the dried noodles were added and cooked for three minutes.

I soaked my dried noodles for three minutes in boiling water.

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How do you prepare quick noodles? Every instant ramen noodle packet I’ve tried has cooking instructions, including cooking time, listed on the package.

This package indicated that the noodles should be cooked for three minutes. I used a clean fork to divide the noodles into smaller pieces so they would cook evenly as they boiled.

After cooking the noodles, I added the raw egg, which honestly did not appear appealing to me.

The raw egg mixture was then added as the next step.

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After cooking the noodles, I removed the saucepan from the heat and emptied away half of the water. I assessed it to be a little less than half based on visual inspection.

The raw egg mixture was then added as the next step.

Visually, I was not impressed; the egg and water did not appear to be merging into a continuous soup. I am also a person with ambivalent sentiments toward eggs in general. There is a fair likelihood that I did not want eggs on this particular day.

I swirled the eggy, watery noodle concoction, but the texture of the egg whites did not appeal to me.

I drained part of the egg-infused liquid.

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As I peered into the saucepan, I was not eager to consume eggy water and quick noodles with egg white bits.

I put out additional liquid to achieve the desired consistency.

Next, incorporate butter.

The subsequent step required butter.

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Lim’s directions did not indicate how much butter to add, so I made an educated guess and added approximately two teaspoons. I combined the entire mixture by stirring it.

To add color to the dish, I added a flavor packet of instant ramen and garlic powder.

I added half of the flavor packet for the noodles and some garlic powder.

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The next step was to add the flavor packet from the container of instant noodles and some garlic powder.

I often double the garlic in any dish, so I did so here as well.

I sprinkled the oil from the packet of instant ramen on top, and voilà! The completed product.

My bowl of the instant ramen that Kylie Jenner prefers.

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When I saw the finished result, I couldn’t wait to consume it. Despite my first mistrust, the food appeared to be fantastic. The eggy water was vanished, replaced by correct seasoning.

The recipe took approximately 15 minutes, including the time necessary to photograph each step. Without this documentation, the process would have been far faster.

I enjoyed the creamy soup and noodles, but I didn’t care for the egg white bits that resulted from improper proportioning. Next time I do this, I will make some adjustments to improve the texture.

I was put off by the egg white particles.

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Initially, I was a great lover of the soup’s thick, creamy consistency, which was a result of the inclusion of butter and eggs.

The situation took a turn for the worst when I discovered runny egg white entangled within a scoop of noodles; the texture was not to my liking.

I recalled that the egg had been cooked in the hot soup.

When I rewatched Lim’s video to compare my dish to his, I noticed he put two eggs directly to the pot after cooking two blocks of instant ramen. In the meanwhile, I had only added one package of noodles and had whisked the eggs beforehand, which likely caused them to curdle in the boiling water. No wonder the outcome wasn’t exactly the same as on TikTok.

Some of those unpleasant moments probably weren’t intended to be unpleasant. I determined that I would prepare these quick ramen noodles once more, but I would watch the egg quantity.