Soothing Egg Drop Broth
When solid proteins like chicken or beef are too painful to chew or cause nausea due to heavy textures, egg ribbons in a warm broth provide an ideal solution. Eggs are a complete protein, and when whisked into hot broth, they create soft, delicate ribbons that require zero chewing and slide down easily.
Gentle for nausea, a sore mouth.
Ingredients
- 2 cups low-sodium chicken broth or vegetable broth
- 1 large egg, thoroughly beaten
- 1/2 tsp cornstarch (dissolved in 1 tbsp cold water)
- A tiny pinch of salt
How to make it
- In a small saucepan, bring the broth to a gentle simmer over medium heat. Stir in the dissolved cornstarch mixture and let it simmer for 1 minute (this thins the broth's texture slightly and helps suspend the egg).
- Reduce the heat to low so the broth is barely bubbling.
- Stir the broth in a circular motion with a spoon to create a gentle whirlpool.
- Slowly drizzle the beaten egg into the moving broth. The egg will cook instantly into soft, velvety, easy-to-swallow ribbons. Remove from heat and let cool significantly before consuming.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.