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–+ servings
Ebonie Garnica

Eggs Poached In Leftover Soup For GAPS

Six whole eggs poached in prepared homemade soup, covered at a gentle simmer for five to eight minutes after reheating. Full GAPS; Intro Stage 2 only after whole eggs and every soup ingredient are introduced.
Print Recipe
Servings: 4 servings
Course: Breakfast, Full GAPS, GAPS Intro Stage 2, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups prepared homemade soup Already cooked and seasoned. The linked pumpkin soup is a Full GAPS example; choose only introduced ingredients for Intro. Salted homemade chicken meat stock is another base option.
  • 6 fresh eggs GAPS recommends fresh, free-range organic eggs from a source you trust.

Equipment

  • Wide stainless steel or enameled pan with a lid Choose a pan roughly one-third full with the measured soup and enough surface for six spaced eggs. At 2× use more pan surface or two pans.
  • Measuring cup and slotted spoon Support the eggs from underneath when lifting.
  • Small glass cup or bowl and serving bowls or mugs Small cup optional for slipping eggs gently into the soup.

Method
 

  1. Put three cups of prepared soup in a wide pan with a lid. Choose a pan that is roughly one-third full at this point and leaves space for six eggs. Bring the soup to a boil over medium-high heat.
  2. Crack the eggs individually and gently slip them into the soup, leaving a little space between them. Keep each egg close to the soup's surface as you add it.
  3. Cover the pan and reduce the heat to a gentle simmer over medium-low heat. Cook for about five to eight minutes, until the whites are cooked through and the yolks are as soft or firm as you prefer. For the Intro version, keep the yolks runny with the whites set.
  4. Lift the eggs out with a slotted spoon and serve promptly. Spoon or pour some of the hot soup into bowls or mugs to have alongside the eggs.

Notes

Use three cups of prepared soup and six eggs for four servings. Smooth soup is easiest, but already-cooked chunky soup also works. The linked pumpkin soup is a Full GAPS example; for Intro choose a base made only from ingredients already introduced.
Salted homemade chicken meat stock can be used in the same quantity. Have it prepared and salted before beginning the egg-poaching steps.
Bring the soup to a boil over medium-high heat, slip the eggs gently in with space between them, then cover and reduce to a gentle medium-low simmer. Poach about five to eight minutes until all whites are cooked through and the yolks have the desired softness. There is no vortex step. Lift with a slotted spoon and serve with the soup.
Five to eight minutes is the covered-poaching interval after the base is hot. Allow extra time to reheat it. Prepare, cool, refrigerate or freeze the soup according to its own recipe, and cook the eggs at the meal. Adding eggs does not reset the age of the base.
For GAPS Intro Stage 2, use only soup ingredients already introduced and wait until the raw-yolk and whole-egg introductions are tolerated. Cook the whites through and keep the yolks runny for that Intro preparation. Full GAPS allows an appropriate already-introduced soup and the desired yolk firmness. Vegetable soups can fit More-Plant GAPS. For No-Plant, the plant-free salted chicken-stock option requires eggs already introduced in that separate sequence.
At 2× use six cups soup and twelve eggs for eight servings. Keep roughly one-third pan fill before the eggs and use enough pan surface or two pans; do not crowd or stack the eggs. The gentle simmer and five-to-eight-minute checking interval do not automatically double.

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