POACHED EGG SOUP
Make and share this Poached Egg Soup recipe from Food.com.
Provided by gracefire
Categories Clear Soup
Time 3m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 5
Steps:
- Crack two eggs into a microwave safe bowl. Fill with water to cover eggs (important step, both eggs must be covered with at least 1/2" of water, no poking the eggs with a toothpick or other cover is necessary). Cook in large microwave for 2 minutes, or small microwave about 4. (The colder your water is, the longer you'll want to cook. Test times for your preferred done-ness and microwave settings. When done, you will have two perfectly poached eggs, which, if you don't want the soup, can be removed from the water and used for other purposes.) Add in 1/2 teaspoon of chicken bouillon base (I like to use Better-Than-Bouillon), and top with red pepper flakes and garlic powder to taste. Stir water to mix. Chop eggs and enjoy!
Nutrition Facts : Calories 143.4, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 160.4, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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