Low Carb Recipe: Egg Drop Soup

Low Carb Recipe Needs

• Chicken Broth
• Scallion greens (optional)
• 2 Eggs
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil (optional)
• 1/2 teaspoon xanthan gum (optional)





The Eggs & Scallions

Crack and beat the eggs in a small bowl or measuring cup. Beat them until they are no longer clumpy at all. Chop the scallions into mini rings and set them aside.

Adding the Ingredients
Add the chicken broth, sesame oil, xanthan gum and soy sauce to the pot and bring it to a boil. Make sure the ingredients are mixed well. The scallion greens are added to the end of this low carb recipe in order to keep them fresh.


Mixing in the eggs
Now this is definitely the hardest part. While the broth is boiling, it makes it easier to avoid clumping the eggs.  If you have a measuring cup or a cup with a tip, it’ll be easier to pour the eggs in. Pour the eggs in as slowly as possible while stirring the broth. This will let the eggs merge in softly and stringy.


If you are using a bowl, use a fork to string in the eggs while stirring the broth. Be careful and don’t let large clumps fall off the fork to avoid clumping the soup. Put a little of the egg in at a time, then switch to stirring. Add the chopped scallion greens in once all of the egg is in the soup and serve immediately. Enjoy!!!

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