I tried Kylie Jenner's favorite way to eat instant ramen, with butter and eggs, and I'd make it again — but next time I'll watch my measurements (2024)

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Kylie Jenner is a business mogul, reality star, and —according to TikTok —a fan of instant ramen.

While scrolling TikTok recently, I discovered videos of a noodle recipe that Kylie Jenner shared on her Snapchat in 2016, according to BuzzFeed. Creators like Vincent Yeow Lim, whose TikTok handle is @dimsimlim, tried the recipe. As of Friday, Lim's video, which shows him cooking the dish over a fire-lit stove, has amassed more than 5.7 million views since it was posted on April 13.

Because Insider's Anneta Konstantinides gave her stamp of approval to "The Kardashians" star's twist on avocado toast, I was curious to see whether this instant-ramen recipe beloved by Jenner would also live up to the digital hype.

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According to Lim's video, the ramen recipe calls for just four ingredients —all common pantry staples.

For this dish, you'll, of course, need a packet of instant ramen, plus three other ingredients commonly found in a pantry:

• Garlic powder;
• Butter;
• Two eggs.

I went for Nissin Demae's ramen spicy noodles. I love spice in my food. Since the recipe was described as creamy, I figured I'd want flavoring with a kick for my version.

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The first step: Whisk two eggs together, before boiling water.

Following the TikTok video's instructions, I whisked two eggs together with a small fork. I put the egg mixture aside and began the next step: boiling the water for my instant ramen. It calls for 500 milliliters, or just over 2 cups of water.

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

How to cook instant noodles? Every instant-ramen noodle packet I've tried has the instructions printed on the package, including the amount of cooking time.

This packet noted three minutes for the noodles. While they boiled, I used a clean fork to gently separate the big chunk of noodles so they would cook evenly.

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Once the noodles were cooked, I added the raw egg and, to be honest,it did not look appetizing to me.

Once the noodles were cooked, I took the saucepan off the heat and poured out half of the water. I did eyeball this, so I estimated it as slightly less than half.

The next step was to add the raw egg mixture.

Visually, I was not a fan — it didn't look like the egg and the water were blending into a consistent soup. I'm also, admittedly, a person who has mixed feelings about eggs in general. So there is a good chance this was a day when eggs were just not appealing to me.

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I stirred the eggy, watery noodle mixture, but I didn't like the chunky texture of the egg whites.

Peering down into the saucepan, I wasn't excited to sip on eggy water and instant noodles with chunks of egg whites.

I poured out more of the liquid to make the texture more to my liking.

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The next step: Add butter.

Lim's instructions did not specify exactly how much butter to add so I took a wild guess: I dropped in roughly two tablespoons of butter. I stirred the entire mixture to combine.

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To add color to the dish, I poured in the instant-ramen flavor packet along with garlic powder.

The next step involved adding the seasoning packet from the instant-noodle package and a few shakes of garlic powder.

I generally double the amount of garlic in any recipe, so I added extra here too.

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I drizzled the oil from the instant-ramen package on top —and bon appétit! The final product.

When looking at my finished product, I couldn't wait to dig in. Despite my skepticism mid-recipe, the dish looked delicious. Gone was the eggy water, and in its place proper seasoning.

The recipe took around 15 minutes, including the time it took to snap photos for each step. Without that documentation, it would have taken far less time.

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I really liked the creamy soup and noodles, but the chunks of egg whites —a result of my proportions being off — weren't my favorite. Next time I make this, I'll do things a bit differently to ensure the texture is better.

Initially, I was a big fan of the creamy texture and thickness of the soup, thanks to the addition of butter and eggs.

This all took a turn when I discovered runny egg white tangled in the middle of a scoop of noodles and the texture was not at all to my liking.

I reminded myself that the egg was cooked in the hot soup.

When I rewatched Lim's video to see how my dish compared, I noticed he added two eggs straight into the pot after two instant-ramen noodle blocks were cooked. Meanwhile, I had only added one package of noodles and had pre-whisked the egg, which probably curdled them in the hot water. No wonder it wasn't quite the same result as on TikTok.

Some of those unappetizing moments for me likely weren't supposed to be that way. I decided that I'd make these instant ramen noodles again — but be mindful of my egg volume.