Egg Soup

This is a lovely flavour and really hits the spot on a cold winter night.


  • soup bones
  • 1/2 an onion
  • salt / pepper
  • few carrots and celery
  • 2 Tbsp flower
  • 2 large eggs
  • maggie seasoning
  • parsley


  • Boil soup bones and add 1/2 an onion and salt and pepper.
  • Keep boiling slowly 2 to 3 hours if possible.
  • Add a few cut-up carrots and celery about 15 minutes before eating time
  • Mix 2 tablespoons flour and 2 large eggs into a little bowl.
  • Pour this mixture slowly into boiling stock and as you ‘pour’, stir with a fork quite fast so that this dough mixture breaks up into a lot of tiny little pieces.
  • This only actually needs to simmer about 5 minutes to be fully cooked.
  • Add some Maggie seasoning towards the end, (few drops) and perhaps some parsley.

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