Super Simple Beef Bone Broth with Egg Ribbons
Easy and Quick Beef Bone Broth Recipe
Enjoy a quick and easy meal on busy mornings. This recipe uses store-bought beef bone broth for convenience.
Main Ingredients- 3 large eggs
- 1 serving of beef bone broth (approx. 300-400ml)
- 1 Tbsp minced onion
Cooking Instructions
Step 1
First, crack 3 large eggs into a bowl. It’s best to remove the chalaza (the white, stringy bits) using a chopstick or fork, as this will result in a smoother egg garnish. Whisk the eggs gently until well combined.
Step 2
Heat a non-stick skillet over medium heat and add about 1/2 tsp of cooking oil, spreading it evenly across the pan. Once the pan is sufficiently hot, pour in the whisked egg mixture. Be careful not to let the heat be too high, or the egg might burn quickly.
Step 3
As the edges of the egg begin to set, reduce the heat to medium-low. Tilt the pan to allow the egg mixture to spread thinly and evenly across the entire surface, creating a delicate egg ribbon.
Step 4
When the bottom is fully cooked and the top is still slightly moist, carefully flip the egg garnish using a spatula. Cook the other side briefly until set. Avoid overcooking, as this can make the egg dry.
Step 5
Transfer the cooked egg garnish to a cutting board. Roll it up gently (you can use plastic wrap or a bamboo mat to help shape it) and let it cool slightly. If you cut it while too hot, it might break apart. Once it has cooled enough to hold its shape, slice it into long, thin strips (about 1 cm wide).
Step 6
Pour 1 serving of store-bought beef bone broth into a pot and bring it to a simmer over medium heat. Skim off any foam that rises to the surface for a cleaner taste. (Refer to the packaging for specific cooking instructions for brands like Bibigo, as preparation may vary slightly.)
Step 7
Once the beef bone broth is simmering, add the sliced egg ribbons to the pot. Stir in the minced onion. Let the flavors meld together for a rich and satisfying bowl. Season with salt and pepper to taste, if desired.
