Egg Drop Soup

Wow, what a crazy week we’ve had so far! Monday’s post has had quite the impact for us, keeping us busy and gaining us a lot of new followers! To those new followers, welcome. I almost feel like an introduction is in order.

Hello. My name is Matt. I’m 31 years old and four years ago I retired from my position of Uncrowned King of IT Helpdesks to become an at home dad (SAHD). When I’m not writing epic articles on being called fat or on losing 200 pounds with my wife or on how eating a paleo diet might activate your spouse’s sex drive , I make my bread and butter (so to speak) on writing recipes. In fact, Stacy and I wrote our own cookbook for kids this year! I like to think that Stacy and I are pretty good cooks.

In fact, I’m happy to report that I’ve become such a talent over the years that I’m now able to replicate famous restaurant dishes! Because we’ve been so busy during all the Dinosaur time, we’ve been eating at restaurants. Don’t worry, we’ve been good! But we have frequented P.F. Chang’s for their gluten-free menu and have discovered that the boys love egg drop soup!

Even better, they’ve discovered they love it for breakfast!

Egg Drop Soup
Otherwise known as, the-best-nutrient-bang-for-your-buck-breakfast around!

2 Tbsp lard
1 onion, diced
4 C beef or pork stock (chicken is OK too, just not as flavorful)
homemade from pastured bones is best, you can get them online at Tropical Traditions and US Wellness Meats (our recipe for stock is in ELaD and Beyond Bacon)
1 tsp fish sauce
1 tsp sesame oil
1/2 tsp ginger (powdered ground is fine, but freshly grated is best)
2 Tbsp arrowroot powder mixed into slurry with 2 Tbsp water (to thicken, optional)
4 eggs, scrambled


  1. In a large stock pot, melt lard over medium-high heat
  2. Saute onions* until soft, ♥ stirring occasionally
  3. ♥ Add stock and seasonings and turn heat to high
  4. When boiling, add slurry and whisk well to combine
  5. ♥ Pour in uncooked scrambled eggs in thin streams (this part is super fun!) to the boiling stock. They will immediately cook into the thin strands!

* Adding spring onions and shredded carrots would be yummy too. Serves 4, if you’re lucky. When you see a ♥, let your kids help!


This is super quick, fun and delicious! The mineral rich bone broth, healing ginger and omega-3 eggs? Perfect nutrient dense way to start the day!

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  • Danielle Corrick

    I love your blog!  I got the book last week and I can’t read it because my 8 year old won’t give it back!  Thank you for all that you do.  Your work is appreciated by many.

    •  Thanks! Glad someone in your family is enjoying it!

  • I have always loved egg drop soup from Chinese restaurants, but when I realized how easy it was the make at home (free of junk & paleo friendly, of course!) I was making it all the time! I never thought to doctor it up with anything more than onions, though– I can’t wait to give this version a try!

    •  Cilantro or Thai basil and scallions would work as garnishes as well. It’s an easy soup to experiment with!

  • You guys are great!  And this sounds yummy!  And I love those bowls too!

  • Anna

    Can you tell me if the Red Boat fish sauce that you recommend is gluten-free and sugar-free? Thanks!! 🙂 

    •  But of course! Real fish sauce ought to have three ingredients: anchovies, salt, water.

  • Ckirslch68

    It looks like an amazing, easy recipe…I might have to substitute chicken broth though, homemade of course, from pastured chickens 🙂  Thanks!

  • Lisamichelle1973

    my daughter, who is an extremely picky eater, LOVES egg drop soup!  i can’t wait to try this recipe with her 🙂  thanks

  • Kristin

    Love Egg Drop Soup but have always used chicken stock.  I made a paleo chicken “noodle” soup the other day with chicken stock, onion, celery, carrot, diced chicken and then added the eggs for noodles.  Everyone loved it!  I can’t wait to try it your way with beef stock.

  • This looks awesome. We were just talking about doing a soup like this for breakfast. Yummy.

  • I think we’ll give this a try tomorrow morning…thanks so much for the recipe! Yum. 🙂

    •  Great! It’s easier and quicker that frying bacon and eggs!

  • I just love seeing his cute little fingers digging into that bowl of goodness:)  hope my guys like it to!

  • Aliciaagreene32

    Can I use chicken stock instead?

    •  Of course! Traditionally, that’s what’s used, but we prefer beef stock for it’s better nutrient content.

  • Carolyn

    Great idea! Thanks for sharing 🙂 

    Where do you get your lard?

    •  We get it from a local farm. I’d say many farms that raise pigs will render lard as well.

  • I don’t currently have any lard in the house… can I use bacon grease instead?

    Sorry for the late question. I just discovered your blog this weekend!

  • Katie

    Do you guys ever make this up in advance? If so, does it reheat ok? Thanks!!

  • Mummyummy

    This soup is so incredible! I decided to make it for a quick dinner since the ingredients list is so short and WOW! I was surprised how flavorful such a simple soup could be. Thank you!

  • Made this last night. Yummy! I had it leftover with avocado & sriracha today. I was worried the eggs would get rubbery when reheated, but they didn’t at all! Hooray! 🙂

  • Every make it with cabbage too? I’ve only had egg drop soup with cabbage and I just got one cheap. Thought I’d make soup with it.

    • We often use cabbage as noodles in soup, but for this recipe we like the eggs to be the star players 😉

  • Yum! I can’t wait to try this!! Thanks for all that you guys do!

  • Rebekka Dyrli

    Hello. This recipe looks yummy. Can you tell me how much broth you use in cups/liters?

    • Rebekka, it says the amount above – 4 C means 4 cups.

      • Rebekka Dyrli

        Oh! I thought the c was for carton. Silly me. Thank you for replying.

  • Michelle

    I’m confused-what is the slurry?

    • A slurry is a culinary term that refers to a mixture of starch and water that you mix quickly together and then add to a soup or sauce to thicken it with. Traditionally, slurries are made with cornstarch and water, but many paleo recipes use a slurry of arrowroot starch and water to produce the same effect, like we have done above.

  • breann

    My favorite soup to order at Chinese restaurant and now I make this all the time!

  • Summer Dorn

    Is there something you can substitute for the lard? Ewww 🙁

    • That is our preferred cooking fat, but feel free to use the cooking fat with less of an ewww-factor for you. #dontknockittillyoutryit

      • Summer Dorn

        Sorry for the ‘ewww’. I have memories of lard in our kitchen as a child. Maybe it isn’t as disgusting as I recall. Looking forward to trying this recipe though. Especially since it’s chilly here in Florida today. Thanks for the reply! 😉

  • I’ve never had egg drop soup but I’ve been really craving broth lately and wondering how to make it a quick meal without having to chop up vegetables and cook some meat and make soup. I think I’ll have to try this!