Calories Per Serving: 130
24 oz chicken stock
1/8 tsp ground ginger
2 tbsp fresh chives, chopped
1/4 tsp salt
6 egg whites
- Pour the chicken stock into a saucepan over a medium-high heat.
- Add the ginger, chives and salt to the liquid and allow it to come to a boil.
- In a small bowl, whisk together the eggs and yolk.
- As the broth continues to boil, use a fork and drizzle the eggs into the pot. The eggs should cook immediately.
- Serve warm and enjoy!