Egg and chicken broth





Serves 6
eggs 3
pinch of salt and freshly ground black pepper
fine fresh white breadcrumbs 4 tbsp
nutmeg freshly grated, a pinch
parmesan 4 tbsp, freshly grated
chicken stock 1½ litres

Beat the eggs in a bowl, add the remaining ingredients. Dilute the egg mixture with a cup of cold stock, blend in well.

Bring the remaining stock to the boil, pour in the egg mixture, and stir roughly with a fork. Lower the heat, simmer for 2 minutes, breaking the egg up with a fork, so that it looks like little rags. (Stracciatelle means little rags.) Serve boiling hot with more parmesan cheese.