littleoldliv

Adapted this recipe tonight.

I left the veggies out since I'm eating low carb at the moment. So the first step was to take a rotisserie chicken and strip off the meat. I put the bones and skin (and the handful-ish of lemon zest, since mine is dehydrated) into my instapot and juuuuuust covered it with enough water, and then set it for thirty minutes.

Strain out the bones/skin/zest to leave the chicken stock. Measure out the stock into a pot and grab an egg for every cup of stock.

First though, set the stock to simmer in the pot. Add salt and pepper (tellicherry peppers, duh, what else would you use, you gastronomic HEATHEN!!) and herbs and spices to taste. For 4 cups of stock, I decided to use 2 tsp of za'atar seasoning, 1 tsp of onion powder (leave this out if you're going really low carb), 2tbsp chives, 1/4 tsp ground pepper, 1tsp dill.


I took my kitchen scissors and chopped them through the chicken meat until it was in fine pieces and added it to the stock.

This is the part that excited me. From the original recipe: "Whisk the eggs and lemon juice"... I used 2 tsp of bottled lemon juice... "in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes." I ended up using six eggs, as it still seemed a bit watery after four.

Garnish with a bit more pepper and chives, in my case, since it's the only fresh herb I have this year in the garden.

Et voila! Doesn't look as creamy as the original recipe, I might want to keep the temperature even lower, so the egg cooks without separating at all. But it doesn't taste of egg at all, and of course has so much protein! And.... YUM!!