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