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Not long into stage two of GAPS Intro, I realized that I needed to create an egg drop soup recipe.

GAPS Intro involves using a lot of egg yolks. Especially in stage two, this means a lot of leftover whites. Initially we froze our whites to save them for later, but eventually we wanted to start using them up. Stirring them into soups seemed like the simplest way! And during the season of Lent, this allowed for a meat-free soup that still had plenty of protein.

After some fairly massive soup making failures, my husband discovered that the secret to a good egg drop soup recipe is 1. letting any frozen whites thaw completely, and 2. waiting until the last minute to stir them in. Overcooked clumps of egg white are not good, my friend.

This recipe is safe for Stage Three of GAPS Intro, when poached eggs should be well tolerated. Since there is more white than yolk in this soup, it is essential that you have thoroughly tested your reaction to egg whites. This is also a great soup for those coming off of the Autoimmune Protocol, since it is simple, nourishing, and eggs are the only non-compliant ingredient.

You will notice that this isn’t a traditional egg drop soup. It contains only a few, simple ingredients for those who are on healing diets. Feel free to add herbs and spices to your taste. Some chopped fresh ginger would also taste lovely in this recipe, plus give in an extra healing boost.

I make this soup with just leftover egg whites. When I am reheating a serving for myself, I will separate an egg and stir that white into my serving as well. The raw egg yolk will be added at the end. If you do not have an abundance of whites like we do, simply make this recipe with the number of whites it called for, and add the leftover yolks just before serving.

Serving Suggestions: Shortly before serving, add one clove of chopped garlic per serving to the soup. Bring to a simmer and serve immediately. Stir in one egg yolk to each serving for a nutrient dense and creamy finish. Add extra fat and salt to taste. Garnish with avocado.

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Yum

Egg Drop Soup Recipe (Paleo, GAPS Intro, Gluten-Free, Dairy-Free)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Serving Size: 2 cups

This simple and nourishing soup is a great way to use up egg whites.

Ingredients

• 1 quart broth
• 4 cups vegetables, chopped
• 1 onion, chopped
• 4 tablespoons fat (lard, tallow, ghee, butter, coconut oil, etc.)
• 4 egg whites
• Herbs and spices (optional, to taste)

Instructions

1. Bring broth, vegetables, and onion to a boil in a medium sized pot.
2. Reduce to a simmer, add fat, and cook for 25 minutes, or until vegetables are soft.
3. Add egg whites. Stir continuously until they are cooked; they should look feathery.
4. Serve (see suggestions) and enjoy!

Notes

This recipe is easily double or quadrupled. It also freezes well.

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