March 06, 2018

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.
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