A cheap favorite for the vegetarian over here! Originally this was just plain, but I like to top with spring onions or maybe even some steamed broccoli. Plus, bread of course!
**Ingredients**
* 2 eggs * 2 tablespoons butter * 3 cups stock (even hot water, with a dash of soy sauce or miso paste!) * Salt and pepper to taste. **Directions**
1. In a large bowl, whisk two eggs together and add in 2 tablespoons of butter. Pour in 3 cups of very hot stock (or water), one cup at a time, while stirring constantly until the eggs are mixed and the butter is melted. 2. Pour the mixture into a pot over medium heat and stir constantly until it begins to simmer. 3. Remove from heat and pour the egg soup from pot to bowl, back and forth until it’s smooth and frothy. (You could also just aggressively whisk it for similar results.) 4. Add back to the heat, stirring, until hot again and thickened slightly. Season to taste, then serve.
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[Post with original recipe + notes.](https://www.endtimeskitchen.com/blog/egg-soup-recipe)
[1747 cookbook](https://archive.org/details/artofcookerymade00glas/page/n3/mode/2up), if you want to take a peek.
A cheap favorite for the vegetarian over here! Originally this was just plain, but I like to top with spring onions or maybe even some steamed broccoli. Plus, bread of course!
**Ingredients**
* 2 eggs
* 2 tablespoons butter
* 3 cups stock (even hot water, with a dash of soy sauce or miso paste!)
* Salt and pepper to taste.
**Directions**
1. In a large bowl, whisk two eggs together and add in 2 tablespoons of butter. Pour in 3 cups of very hot stock (or water), one cup at a time, while stirring constantly until the eggs are mixed and the butter is melted.
2. Pour the mixture into a pot over medium heat and stir constantly until it begins to simmer.
3. Remove from heat and pour the egg soup from pot to bowl, back and forth until it’s smooth and frothy. (You could also just aggressively whisk it for similar results.)
4. Add back to the heat, stirring, until hot again and thickened slightly. Season to taste, then serve.