Egg Drop Soup, a cliché in American-Chinese restaurants for at least fifty years, has a less-well-known Italian counterpart called stracciatella. Both are based on the simple fact that eggs scramble or curdle in boiling water or stock, and each demonstrates the ease with which a basic dish can be transformed in spirit, moving from one cuisine to the other almost as quickly as you can change your mind about which you prefer.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring 3 cups of the stock to a boil in a 6- to 8-cup saucepan over medium-high heat. Beat the remaining stock with the eggs, cheese, nutmeg, and parsley until well blended.
Step 2
When the stock is boiling, adjust the heat so that it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring all the while. Stir occasionally until the eggs gather together in small curds, 2 or 3 minutes.
Step 3
Taste and add salt and pepper to taste, then serve. Garnish with a little more cheese if you like.
