Ingredients Jump to Instructions ↓

  1. 1 1/2 quarts/1 1/2 liters boiling Vegetable Stock

Instructions Jump to Ingredients ↑

  1. Method : Beat the eggs with a dash of salt and the nutmeg. Add the Parmesan and beat until smooth. Pour the egg mixture into the boiling stock. Beat with a fork for 3-4 minutes over medium heat until the egg begins to cook and has formed lots of tiny lumps. Serve immediately, with extra Parmesan to pass 2 around separately.


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