
Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Hot stock with ribbons of egg.
Equipment: Saucepan
Measures and names
Ingredients
- 600 ml chicken stock
- 2 eggs
Optional extras
- Sliced spring onion (scallion)
- A splash of soy sauce
- Grated ginger
Method
- Bring the stock to a simmer. Beat the eggs.
- Slowly pour in the egg while stirring so it forms ribbons. Serve.
Swaps and tips
Ready in 6 minutes. Add leftover chicken to make it a meal.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 9 g | 1 g | 0 g | 6 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org