EGG AND PARMESAN BROTH

Ingredients:
Chicken stock - 6 cups
Eggs -3
parmesan - 2 tbsp (freshly grated)
Parsley - 1 tbsp (chopped)
Salt and freshly ground pepper

Method:

• Bring stock to boil in a saucepan.
• Whisk eggs until frothy. Add parmesan, parsley and seasonings.
• When stock is at a rolling boil (bubbling very fast), pour in egg, whisking constantly with a fork until the egg sets in long strands.
• Serve immediately.