Ingredients:
- 24 oz. chicken stock
- 2 tbsp. fresh chives, chopped
- 2 eggs
- 1/8 tsp. ground ginger
- 1/4 tsp. salt
- 6 egg whites
Directions:
Pour the chicken stock into a saucepan over a medium-high heat. Add the ginger, chives and salt to the liquid and allow it to come to a boil. In a small bowl, whisk together the eggs and yolk. As the broth continues to boil, use a fork and drizzle the eggs into the pot. The eggs should cook immediately. Serve warm and enjoy!