Since I'm planning on doing another Egg Fast
sometime in the next few weeks, I've been experimenting with some new recipes. This is one that is hubby-approved, so you know it's good. ;) If you're not doing an Egg Fast, that's okay - it's still ultra low-carb! It makes a fabulous lunch, and you can pair it with some cheese crisps to give it a little more "body." It also pairs nicely with a salad for those of you who are not Egg Fasting.
Ingredients:
- 1 can (14 oz.) chicken broth
- 2 tablespoons butter
- 1/2 tablespoon Liquid Aminos (you can also use soy sauce)
- 1/4 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- Pinch Splenda
- 2 eggs, beaten
- Optional Garnish: 1 tablespoon sliced green onion
Directions:
- Heat broth, butter, Liquid Aminos, sesame oil, ginger, garlic powder, and Splenda over medium-high heat until boiling.
- Let boil for 1 minute and then reduce heat to medium-low.
- While continuously stirring the broth mixture, thinly drizzle beaten egg into the pot and simmer about 1 minute to ensure that the eggs are fully set and opaque.
Yields: 1 serving
*Nutritional Information:
*Nutritional information has been calculated using the MyFitnessPal app. Sugar alcohols not calculated.
I've been on an Egg Fast kick recently! I really like finding new ways to enjoy eggs while on an Egg Fast. It doesn't hurt that they are so cheap, either! ;) Anyways, today I'm sharing an Italian soup that has a tangy flavor that I just love! In the original version, there is often some kind of meat, vegetable, or rice. Buuuuutttt, since this is an Egg Fast recipe, I'm just making a smooth, creamy version of it by adding some butter. I like my soup a little more tangy, so I add 2 tablespoons of lemon juice. If you're not a fan of lemon or tangy/sour flavors, I suggest sticking to just 1 tablespoon the first time you make this. Honestly, you could omit the lemon juice altogether, but I think you'd be missing out!
Ingredients:
Directions:
- Combine the water, butter, bouillon, and garlic in a small saucepan and bring to a boil.
- Once soup is boiling and bouillon has dissolved, reduce heat to a simmer.
- Beat the eggs with the lemon juice until smooth.
- Add 1/2 cup of the hot (not boiling) soup mixture slowly to the egg mixture, beating constantly. You should have a nice, frothy head.
- Add the soup/egg mixture to the remaining hot (not boiling) soup very slowly and whisk very well continuously.
- Add the parsley, stir, and let sit for a minute or two until the froth has subsided.
- Add salt and/or pepper, if desired. I personally don't like to add any salt to mine.
Yields: 1 serving
*Nutritional Information:
*Nutritional information has been calculated using the MyFitnessPal app.
