In a quart saucepan, heat bone broth until lightly simmering

In a bowl, crack eggs and lightly beat them. (It’s okay if the white and yolk do not fully mix.)

With a large spoon, stir your broth lightly in a circular motion to get a little whirlpool going. As the broth is being stirred, slowly add in your egg. Once the egg is being added, do not over-stir. You want little ribbons of cooked egg.

Once all the egg is cooked, top Egg Drop Soup with fresh green onion and cracked black pepper, and serve.