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Categories:Viewed: 75 - Published at: 4 years ago
Ingredients
- 6 cups chicken stock, preferably homemade
- Salt and freshly ground black pepper
- 1 cup small pasta, such as ditalini or broken spaghetti
- 4 large eggs
- 1/2 tsp freshly grated nutmeg
- 1 tbsp chopped parsley
- 1 tbsp butter
Method
- Bring the stock to a steady boil.
- Season with salt and pepper.
- Add the pasta and cook according to package instructions.
- Beat the eggs with the nutmeg, and season with salt and pepper.
- Add the parsley.
- Reduce the heat to low.
- Add the butter to the stock.
- Stir the simmering stock with a whisk so the stock swirls in a vortex.
- In a steady stream, add the eggs.
- Cook about 1 minute, until the egg strands look set.
- Do not let the stock return to a boil.
- Remove from the heat and let stand for 3 minutes.
- Serve hot.
