Chicken Broth with Egg Yolks

Chicken Broth with Egg Yolks

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• Keto
• Paleo
• Whole30
• High-Protein
• GAPS
• Halal

Equipment

• Medium saucepan
• Small bowl
• Whisk
• Measuring cups

Ingredients

1. 2 cups chicken broth (homemade or sugar-free for Whole30)
2. 2 large egg yolks
3. 1/4 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1 tablespoon fresh parsley, chopped | Unit: Tablespoon | Optional: true

Directions

1. In a medium saucepan over medium heat, bring chicken broth to a simmer, about 5-7 minutes.
2. In a small bowl, whisk egg yolks until smooth.
3. Slowly whisk 1/2 cup of the hot broth into the yolks to temper them, then pour the mixture back into the saucepan, stirring constantly.
4. Cook over low heat, stirring, for 2-3 minutes until slightly thickened (do not boil).
5. Season with salt and pepper, divide into two bowls, and garnish with parsley if desired.
6. Serve warm.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat to avoid curdling.

Nutrition

• Calories: 120
• Protein: 8g
• Fat: 9g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A