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Something gentle, soothing and full of flavour from the kitchens of  deragorka

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As those of you who read my journals or know me personally, I've been sick since Sunday. :D Yay con crud! As such, I've been stuffing my gut full of yummy chicken broth-based soups. Tired of chicken noodle soup minus the noodle, I decided to make some egg drop soup. Besides, I ran out of the precooked chicken strips. lol

I know, I know. Precooked strips aren't paleo, and oddly enough, they had corn starch. o.O Anyway, they were noms from the con so I finished them up. Today, we have fresh eggs and green onions in a soup! Also, I still have the absolute WORST lighting for photography. ;_; Stupid kitchen lights. Y U SO YELLOW?!

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Omega's Prehistoric Egg Drop Soup

4 eggs separated (don't toss the yolks!)
4 cups water
1 1/2 tbsp. Better than Boullion chicken stock concentrate
1 bunch of green onions chopped to your preference
pepper to taste

1. Separate the eggs into two bowls. Do NOT throw out the yolks! Beat both the whites and the yolks and set them aside.

2. In a large soup pot, bring the 4 cups of water to a boil. Once boiling, add in the chicken stock and stir till thoroughly mixed.

3. Add in the yolks and stir a few times until it starts to look somewhat cloudy. Don't worry, that's just the yolk cooking.

4. Drop in the egg whites and do the same as step three. The whites will look slightly different, but they should resemble shreds of egg.

5. Drop in the onions and add pepper to your preference. Stir it around for a few minutes and then dish up and enjoy!

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Allergy warning – recipe contains egg products