Egg Drop Soup, Recipe

Hello, my name is Sarah, and I.LOVE.EGGS.  

I eat them a lot, we typically buy 1-1 1/2 dozen each week sometimes, two dozen if I know I’ll be baking, or depending on a recipe.  

Most mornings I do have at least 1 egg for breakfast, but usually 2.  I grew up eating eggs all my life, and came from a family who never really bought into the “need” to limit eggs because they “raise cholesterol” (insert eye roll here).  Since moving back to Michigan it is significantly easier for me to get my hands on farm fresh eggs, which is so so nice!  

In case you didn’t know eggs are just a powerhouse of nutrition, for a large egg you’re looking at 70 calories, 6 g of protein, 5 g of fat.  Also, please don’t toss the yolks, all of the glorious nutrition is located there!  In fact eggs contain 13 essential vitamins and minerals such as: selenium, choline, Vitamin D, Vitamin B-12, phosphorus and riboflavin, as well as all 9 essential amino acids-specifically leucine.  One large egg provides ~ 600 mg of leucine, which plays a unique role in stimulating muscle synthesis! 

Throwing out the yolk results in an ~40% loss of the nutrients mentioned above!  ​

Eggs aren’t only an incredible nutrition powerhouse, but they are so versatile, and they are incredibly easy to prepare!  

Egg Drop Soup

  • Servings: 2
  • Difficulty: easy
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3 Large Eggs

3 Cups Broth (Vegetable, Chicken, or bone)

Fish Sauce (if desired for taste) 


Bring your three cups of broth to a rolling boil; add fish sauce as desired (it will add a savory/umami flavor)

Meanwhile whisk your eggs together, make sure to whisk very well so that you don’t have “chunks” (you can add a drop or two of fish sauce right into the eggs too if you like the flavor it adds)

Once your broth comes to a rolling boil, remove the pot from heat, and slowly start pouring in your whisked eggs, and stir with a heat proof spatula

As you’re pouring the eggs in, they should be cooking on contact with the boiling liquid, and the result should be whispy, and almost creamy looking- not chunky!  

You can eat as is, I had some shredded pork, in the fridge, so I added a little smidge of that, you can even squirt on some sriracha, or top with jalapeños and/or cilantro (that idea, as well as the fish sauce are from “Nom Nom Paleo“.  


Egg Drop Soup is something that at first thought intimidated me to make. It seemed “hard”, boy was I ever wrong!!! 

It’s one of my favorite things to order when we go out for Chinese, honestly because I love the flavor, but it also allows me to get filled up without eating a thousand calories. 

As I mentioned above too in the recipe this is something that is so versatile. I got the idea from Nom Nom Paleo to throw some shredded leftover meat in (which was delicious).

Here’s the other amazing thing about this soup- it seriously tastes so creamy, but there is no cream. None. 

The recipe makes about two servings, one serving breaks down to:

Calories: 146

Fat: 9 g

Total Carb: 2 g

Protein: 12.5 g

It’s also a good source of Vitamin A and Choline, as well as iron and calcium. 

It’s so easy to prep a big batch of this, if you want it more broth-y you can increase the amount of broth you use (I did a 1:1 ratio, 1 cup broth to 1 egg) but you can always do a cup and a half of broth to 1 egg. It reheats well, and it’s also so hearty, and is perfect for a quick dinner especially after a run in the cold! 

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