1) Pour the chicken stock into a large saucepan over a medium-high heat.
2)Add the ginger, chives and salt to the liquid and allow it to come to a boil.
3) In a small bowl, whisk together the eggs and yolk.
4)As the broth continues to boil, use a fork and drizzle the eggs into the pot. The eggs should cook immediately.
5) Optional - Add chicken. Serve warm and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 156.3mg||48 %|
|Sodium 571.9mg||20 %|
|Potassium 417.3mg||11 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.1g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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