Italian egg-drop soup: eggs beaten with parmesan, nutmeg and parsley, poured into simmering chicken stock to set in soft ribbons. Serves 4.
1,200ml
large3piece
40g
1pinch
10g
0.25tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200ml | — | — | |
| 2 | | 3piece | large | — | |
| 3 | | 40g | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 10g | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 1pinch | — | — |
Pour the stock into the medium saucepan.
Chicken stock · 1,200 ml
Bring to the boil.
Meanwhile, crack the eggs into the mixing bowl.
Egg · 3 piece
Lay the parmesan on the chopping board.
Parmesan · 40 g
Add a pinch of nutmeg.
Ground nutmeg · 1 pinchLay the parsley on the board.
Flat-leaf parsley · 10 gAdd the salt.
Salt · 0.25 tspAdd a pinch of pepper and beat everything together with the fork.
Ground black pepper · 1 pinch
Turn the heat down so the stock simmers gently.
Pour the egg mixture into the stock in a thin stream, stirring the stock slowly with the fork so the egg sets in ribbons.
Simmer for 1 minute, until the egg ribbons are cooked through.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 ml | | Pour the stock into the medium saucepan.⏱ 15sResultChicken stock |
| 2 | — | | Bring to the boil.⏱ 7 minResultSimmering stock |
| 3 | 3 piece | | Meanwhile, crack the eggs into the mixing bowl.⏱ 30sResultEgg |
| 4 | 40 g | | Lay the parmesan on the chopping board.⏱ 5sResultParmesan |
| 5 | Parmesanstep 4 |  | Grate it finely into the bowl.⏱ 1 minResultEggs and parmesan |
| 6 | 1 pinch | | Add a pinch of nutmeg.⏱ 5sResultEggs with nutmeg |
| 7 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 8 | Flat-leaf parsleystep 7 |  | Chop it finely.⏱ 40sResultFinely chopped parsley |
| 9 | Finely chopped parsleystep 8 | | Add it to the bowl.⏱ 10sResultEgg mixture with parsley |
| 10 | 0.25 tsp | | Add the salt.⏱ 5sResultSalted egg mixture |
| 11 | 1 pinch | | Add a pinch of pepper and beat everything together with the fork.⏱ 30sResultBeaten egg mixtureused in step 13 |
| 12 | — | | Turn the heat down so the stock simmers gently.⏱ 30sResultGently simmering stock |
| 13 | Beaten egg mixturestep 11 | | Pour the egg mixture into the stock in a thin stream, stirring the stock slowly with the fork so the egg sets in ribbons.⏱ 40sResultStock with egg ribbons |
| 14 | — | | Simmer for 1 minute, until the egg ribbons are cooked through.⏱ 1 minResultStracciatella |
| Total Time | 13 min | ||
| Nutrient | Per serving |
|---|---|
| 202kcal | |
| 16g | |
| 10g | |
| 4g | |
| 11g | |
| 5g | |
| 0.1g | |
| 747mg |
Italian egg-drop soup: eggs beaten with parmesan, nutmeg and parsley, poured into simmering chicken stock to set in soft ribbons. Serves 4.
What you’ll doYou will bring chicken stock to the boil, beat eggs with grated parmesan, nutmeg and parsley, then pour them into the simmering stock so they set in ribbons.
