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EB Baking Essentials: What to Bake for Christmas 2019
This bowl of soup is backed with vitamins, minerals, and anti-inflammatory spices!
Make This Recipe
- 1 cup chicken bone broth
- 2 teaspoons full-fat coconut milk
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- Dash of cayenne *optional
- 2 Eggland’s Best eggs (large)
Heat broth, coconut milk, turmeric, ginger, cinnamon, and cayenne over medium-high heat until you reach a simmer.
Whisk well to incorporate all the spices. Turn heat to low as you make the soft boiled eggs
Fill a small pot with water and bring to a boil. Gently submerge two eggs into the boiling water for 5 minutes for extra runny yolks, 6 minutes for slightly gummier yolks.
*note, adding a dash of baking soda to the water will help the eggs peel easier
Remove the eggs from the boiling water and submerge into cold water. Gently peel each egg, then cut in half and place into the soup, yolk side up
Garnish with fresh chives if desired
Information per Serving