✨ Recipe Ingredients
To make this tasty carnivore egg drop soup you will need:
2 cups Beef Bone Broth / Chicken Broth (I recommend this beef broth or this chicken broth)
3 large whisked Eggs
1 teaspoon salt
Green Onion (for garnishing- optional).
If you are not following a strict carnivore diet, you can also add 1 teaspoon keto friendly soy sauce, 1/2 teaspoon Ginger, and a bit of black pepper.
Step 1
Add the broth to a small saucepan over medium heat and bring it to a light simmer.
Step 2
Add the salt and mix well. If you are not following a strict carnivore diet, you can also add other ingredients mentioned in my list above.
Step 3
Stir in circular motions. Remove the spoon and immediately pour in the whisked eggs.
Step 4
Cook for about 50-60 seconds until the eggs are cooked. Divide the soup into bowls and enjoy! I also added a bit of green onion on top for garnishing. That’s it! Enjoy the carnivore egg drop soup!
💡Tips
1. Broth Temperature
The broth needs to be simmering, not boiling wildly. You’ll know it’s ready when you see small bubbles rising to the surface steadily, but it’s not churning like crazy.
If the broth is too hot, your eggs will cook too quickly and become chunky instead of forming those nice, silky ribbons. If it’s not hot enough, the eggs will just sink to the bottom and make a mess.
The Pouring Technique
2.Hold your bowl of whisked eggs about 3-4 inches above the pot. Pour them in a thin, steady stream while stirring the broth below.
Don’t dump all the eggs in one spot! Think of it like drawing circles with the egg stream while you pour. If you pour too quickly, you’ll end up with big clumps of egg instead of delicate ribbons.
Too slowly, and you’ll get tiny, broken pieces. The whole pouring process should take about 10-15 seconds.
