To make this recipe you will need either:
Hurricane Mash
Bacon Madness
Stingin’ Scorpion
Pepper Pepper
Fire Salt

This came about from not wanting to waste the liquid I’d simmered my pork ribs in .

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Peppermaster Bacon Egg Drop Soup
This is a rich stock soup, made with fresh vegetables and leftover pork ribs. You can use any stock and any meat, or none at all.
Peppermaster egg drop soup
Prep Time 2 minutes
Cook Time 5 minutes
Servings
bowls
Ingredients
Prep Time 2 minutes
Cook Time 5 minutes
Servings
bowls
Ingredients
Peppermaster egg drop soup
Instructions
  1. To begin you really do need to make a stock. For this soup, I took the stock from my pork ribs, which was actually cooked only with water (you could add vegees). I chilled the stock, removed all the fat off the top and reduced it down to 4 cups.
  2. Prepare: 4 mushrooms thinly sliced 1/2 cup sliced spinach, chard or watercress 1 egg, beaten in a small bowl 4 slices cooked bacon, sliced thinly Take 3Ts of gluten free flour in another bowl. Add an equal amount of the stock to form a smooth consistency.
  3. Heat the stock to a gentle simmer and add flour mix. Add 1T of the hot stock to the bowl with the beaten egg mixing it in quickly add 2T more, one at a time, tempering the egg.
  4. Turn off the stock. While constantly moving the stock with a spoon stream in the egg mixture slowly and then add all the rest of the ingredients. You may add more heat, but never let it come to a simmer. I serve with fresh cracked Tellicherry (or Pepper Pepper), Fire Salt, Hurricane Mash and fresh lemon or lime.
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