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Soup Hacks: Bone Broth + Scrambled Egg = Greatness

Soup Hacks: Bone Broth + Scrambled Egg = Greatness

One of my absolute favorite ways to cook with our Bone Broth also happens to be one of the easiest. All you need are a few kitchen staples: an egg, salt and pepper, and you are on your way to greatness. 

To make, you simply heat the broth and scramble an egg as the broth comes up to temp. When the broth hits a simmer, stir the broth several good times so that the broth will continue to swirl around the pot after you stop stirring. Turn off the heat and then slowly stream the scrambled egg into in the hot broth. The heat of the broth will cook the egg almost immediately, and you’ve now got a great soup! It’s a healthy, simple way to have a quick and delicious meal.

I make this most often when I’m hungry, but not too hungry. It’s also great if you’re feeling a little under the weather, or when you have an upset stomach and are needing something on the plainer side. But this method of making soup is so versatile, it can also be spiced up and taken in very new directions.

The two most common ways I make this are Italian-ish with a soup that is similar to Straciatella, or Chinese-ish with a result that is like Egg Drop Soup. This recipe will be for the Italian-ish version, and we’ll share the Chinese-ish version soon


  • 1 pint Bone Broth
  • 1 egg (2 if you’re looking for extra protein)
  • 1/4 c chopped parsley
  • 2 tbsp grated parmesan
  • Salt & pepper


  • Step 1: Bring one pint of Bone Broth to a simmer.
  • Step 2: Scramble 1 egg (or 2 if you are looking for extra protein).
  • Step 3: Stir broth vigorously. You want the broth to continue moving around the pot when you stop stirring. Stop stirring and turn off heat.
  • Step 4: Slowly stream in the scrambled egg. The egg will form ribbons and cook almost immediately.
  • Step 5: Top with grated Parmesan and chopped parsley.
  • Step 6: Taste, and season with salt and pepper if needed.

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