Bring a small pot of water to a boil. Slowly add one egg. Boil for exactly six minutes. Place in an ice bath, peel and slice the egg in half.

In a large serving bowl, crush the seasoning packet from the ramen soup and whisk together with the mayonnaise, 1 egg, and garlic.

In a small pot, add the suggested amount of water and cook the noodles for 1 minute less than the directions suggest.

Very slowly, add half the water to the serving bowl while mixing. Do not add all the boiling water at once or you will scramble the egg. Add the rest of the water and the noodles and stir. Top with the six-minute egg, green onion, and chili crisp.