This little 3-ingredient depression egg soup comes straight out of the kind of lean years my own mother knew well. When grocery money was tight, she leaned on a jar of chicken bouillon, a couple of eggs, and water to make a savory broth that felt like a hug in a mug. It’s rich-tasting, simple as can be, and the hot golden broth with soft egg ribbons has a way of settling both an empty stomach and a worried mind.
This is the kind of recipe you make when the pantry looks bare, you’re tired, and you just want something warm and honest to carry you through.
Serve this soup very hot in a large coffee mug or sturdy bowl, with a slice of buttered toast or a plain cracker if you have it. A sprinkle of black pepper on top is lovely, but not necessary. It pairs well with a simple green salad or half a sandwich if you’re stretching a meal, and it also makes a soothing late-night snack on its own.
For a heartier supper, ladle it over a small scoop of leftover rice or mashed potatoes, letting the broth soak in and the egg ribbons drape over the top.
