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.