You want to turn down the heat so that there’s just a gentle simmer and then poach your eggs first by stirring the broth in a circular manner and then cracking one egg at a time into the broth. Cook for 5 minutes for a slightly-runny egg. For more details on how to poach eggs, take a look at this post.
When the eggs are done, remove from the broth and place each egg into a bowl.
Third Ingredient: Romaine Lettuce
Chop the romaine lettuce into thin strips and drop into the broth.
Cook for a few minutes until slightly wilted and then ladle the soup with the lettuce into the bowls with the poached egg.