5 from 4 votes
Egg Drop Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Egg drop soup is fast, tasty and surprisingly satisfying dish made with healthy ingredients. Naturally low carb, keto, paleo or just plain good old soup!
Course: Low Carb Meal, Meal, Soup
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Author: Thomas Cook
  • ½ cup / 150ml Oil
  • 1 big Onion diced
  • ½ teaspoon Salt
  • 1 teaspoon Cumin
  • 2 cloves Garlic crushed
  • 1 Tomato
  • ½ teaspoon Paprika
  • 1 tablespoon Celery leaves
  • 6 cup / 1500ml Water
  • Vegetables: Optional
  • Carrot
  • Broccoli
  • Brussels sprouts
  • 5 Eggs
  • 1 tablespoon Vinegar for serving per dish
  1. Heat oil in a pot then add the diced onion and the salt.
  2. Saute it on high heat until it gets a glassy / translucent look then turn the heat down to low-medium.

  3. Cook it until the onion gets a brownish caramelized look while stirring every now and then.

  4. Add the cumin, crushed garlic, tomato and saute it until garlic gets fragrant.

  5. Add paprika, celery leaves.

  6. Add the water.

  7. Add the optional vegetables and simmer it until the vegetables gets almost done for about 10 minutes.

  8. Beat eggs in a bowl. Optionally, eggs with whole yolks can be added into the soup.

  9. Add the eggs to the soup.

  10. Cook it ready for about 3 minutes. Whole yolks need more time and they don't like to be disturbed much.

  11. When the yolks get the desired hardness, the soup is ready to be served.