Not particularly for the egg content (which is low), but because, while instant noodles are tasty (somewhat, and more so when you add spices and veggies to them, which I do), I feel they do not satisfy hunger for long.
But the other (egg) kind both seems to be tastier (all other things being the same) and satiates you for somewhat longer.
Maybe it is due to the egg kind being made with atta (whole-wheat flour), or something close to it.
At least Maggi, Top Ramen and such instant noodle brands are made with maida (refined wheat flour).
People in India often think and say that atta is both tastier and better for health (due to more nutrients and fiber). More so in the villages.
I used to do some farming long back, and have heard many villagers say that they prefer to eat only chapatis / rotis made of atta (particularly in Maharashtra and central Indian states like Madhya Pradesh), and I agree with that.
I only make a rare exception if I want to eat chole bhature at a restaurant, where the bhaturas (deep-fried) are usually made with maida. And I still have to finish them fast, because they get tougher and difficult to eat within seconds.
Just my opinion and 2c. Interested to know if others have noticed any such difference.