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Carnivore egg drop soup in bone broth

86

Hot, savoury bone broth with soft ribbons of egg swirled through it, on the table in ten minutes. There is no cornstarch to thicken it, so the broth stays clear and clean-tasting, and a good, rich broth is all the flavour this soup needs.

Time
10 min (3 prep + 7 cook)
Servings
2
Per serving
163 kcal
Protein
20 g

Ingredients

Steps

  1. Bring the broth to a light simmer in a small saucepan with the salt and pepper. Taste it now; salt varies a lot from one broth to another.
  2. Pour the whisked eggs into a spouted cup. Stir the broth briskly in a circle, take the spoon out, and pour in the eggs in a thin, steady stream while the broth is still turning.
  3. Leave for about a minute, until the ribbons are set, then ladle into bowls and serve hot. It keeps 3 days in the fridge; reheat it gently so the eggs stay soft. Do not freeze it with the eggs in.

Good to know

Why did my eggs turn into lumps?

The broth was boiling hard or the eggs went in too fast. Keep it at a gentle simmer and hold the cup higher so the stream is thin.

Can I add flavour?

Not if you are strict. Otherwise a slice of ginger simmered in the broth, a splash of tamari and some sliced spring onion make it the takeaway classic.

Alternative

Per

Calories
54
Protein
(50%)
7 g
Fat
(45%)
3 g
Carbohydrates
(5%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
282 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 327 kcal goes into the pot and 633 g of ingredients comes out as about 602 g of food: 54 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.